食品科学2012，Vol.33Issue(23)：259-265,7.
耐受性黄酒酵母YS6.2.5生物转化铁的工艺优化
Optimal Culture Conditions for Biotransformaion of Iron in Tolerant Chinese Rice Wine Yeast YS6.2.5
朱强 1夏艳秋 2关宏军 1汪志君1
作者信息
- 1. 淮海工学院海洋学院,江苏连云港222005
- 2. 淮海工学院海洋学院,江苏连云港222005 扬州大学食品科学与工程学院,江苏扬州225001
- 折叠
摘要
Abstract
The biotransformation of iron in Chinese rice wine yeast(Saccharomyces cerevisiae) YS6.2.5 was investigated by tolerance and acclimation tests and culture conditions for iron biotransformation in a shake flask and a fermentor were optimized.The strain had strong iron tolerance and potential for iron biotransformation.The optimal culture conditions in a 500-mL shake flask were determined as follows: an inoculum size of 10%,a medium loading of 40%,and initial pH 4.0 for culture at 28 ℃ for 24 h at a shaking speed of 200 r/min.At the end of the culture period,the biomass and iron content of yeast cells were(14.68 ± 0.37) g/L and(30.15 ± 0.70) mg/g,respectively.The optimal culture conditions in a 50-L fermentor were determined as follows: an inoculum size of 15%,a medium loading of 60%,and addition of Fe2+at a constant flow rate during the early logarithmic growth phase.After 18 h culture under these conditions,the iron content of yeast cells was as high as 674.79 mg/L,which was 1.52-fold higher than shake flask culture,and the enrichment factor,the percentage of organic iron and conversaion rate were 67.48%,97.81% and 66.00%,respectivley.关键词
黄酒酵母YS6/2/5/富铁/生物转化/中试放大Key words
Chinese rice wine yeast/iron enrichment/biotransformaion/scale-up分类
轻工纺织引用本文复制引用
朱强,夏艳秋,关宏军,汪志君..耐受性黄酒酵母YS6.2.5生物转化铁的工艺优化[J].食品科学,2012,33(23):259-265,7.
