现代食品科技2011，Vol.27Issue(5)：559-563,5.
产谷胱甘肽面包酵母的选育及发酵条件优化研究
Breading of High Glutathione Producing Saccharomyces erevisiae Strain and Optimization of its Fermentation Conditions
吕鸿雁 1陈叶福 1周大伟 1佐一含 1肖冬光1
作者信息
- 1. 天津科技大学生物工程学院工业微生物重点实验室,天津,300457
- 折叠
摘要
Abstract
Bread yeast (Saccharomyces cerevisiae) BV54 was screened out by UV and DES mutagenesis, and a mutant strain named as BV54-11-11 with high-yield of glutathione was obtained through cadmium sulfate tolerance plate screening. The glutathione yield of BV54-11-11 in shake-flask fermentation was 98.8 mg/L and GSH content was 15.22 mg/g. With SAS software, the path of steepest ascent tests was used to approach the largest response region, and Box-Behnken experimental design and response surface method were applied to optimize the conditions of GSH fermentation. The optimized fermentation conditions were obtained as follows: glucose 30.15 g/L, liquid volume 49.72 mL/250 mL, and rotation speed 178.76 r/min. Under this optimized conditions, the intacellular GSH production and GSH content of mutant BV54-11-11 were 122.02 mg/L and 21.44 mg/g, respectively, which were 107.5％ and 115.7％ higher than those of BV54.关键词
谷胱甘肽/面包酵母/诱变/响应面Key words
glutathione/ bread yeast/ mutagenesis/ response surface引用本文复制引用
吕鸿雁,陈叶福,周大伟,佐一含,肖冬光..产谷胱甘肽面包酵母的选育及发酵条件优化研究[J].现代食品科技,2011,27(5):559-563,5.
