표제지
목차
Abstract 8
I. 서론 10
II. 재료 및 방법 12
1. 분석방법 12
2. 균주의 분리 및 배지 조성 12
3. 분리균주의 동정 13
4. 당화 최적 배양 조건 14
5. 당화 최적 배지 조건 14
6. Scale up 15
III. 결과 및 고찰 16
1. 균주의 동정 16
2. 알긴산으로부터 당화를 위한 최적 배양조건 22
3. 알긴산으로부터 당화를 위한 최적 배지 조건 30
4. Scale up 42
IV. 결론 44
V. 참고문헌 46
Table 1. Composition of medium for P. agarovorans 13
Table 2. Biochemical and physiological characteristics of strain CHO-33 17
Table 3. Composition of fatty acids from P. agarovorans 18
Table 4. Percentage 16 rDNA similarity between strain CHO-33 and reference strains 21
Table 5. Effect of nitrogen sources on cell concentration, pH, and saccharification 36
Fig. 1. Morphology of P. agarovorans, observed by using TEM 16
Fig. 2. 16s rDNA gene sequence of the isolated strain CHO-33 20
Fig. 3. Phylogenetic tree base on ITS sequences of strains CHO-33. 21
Fig. 4. Effect of agitation rate on cell concentration, pH, and saccharification in the culture of P. agarovorans 23
Fig. 5. Effect of preculture time on cell concentration, pH, and saccharification in the culture of P. agarovorans 25
Fig. 6. Effect of culture temperature on cell concentration, pH, and saccharification in the culture of P. agarovorans 27
Fig. 7. Effect of inoculation volume on cell concentration, pH, and saccharification in the culture of P. agarovorans 29
Fig. 8. Effect of aiginate concentration on cell concentration, pH, and saccharification in the culture of P. agarovorans 31
Fig. 9. Effect of initial pH on cell concentration, pH, and saccharification in the culture of P. agarovorans 33
Fig.10. Effect of NaCl concentration on cell concentration, pH, and saccharification(sccharification) in the culture of P. agarovorans 38
Fig.11. Effect of K₂HPO₄ concentration on cell concentration, pH, and saccharification in the culture of P. agarovorans 40
Fig.12. Effect of MgSO₄·7H₂O concentration on cell concentration, pH, and saccharification in the culture of P. agarovorans 41
Fig.13. Scale up for effective saccharification from alginate in the culture of P. agarovorans and S. maltophilia 43