大连工业大学学报2013，Vol.32Issue(3)：183-186,4.
响应面法优化酿酒酵母高产谷胱甘肽的发酵条件
Optimization of glutathione production by Saccharomyces cerevisiae using response surface methodology
栾静 1赵长新 1俞志敏1
作者信息
- 1. 大连工业大学生物工程学院,辽宁大连 116034
- 折叠
摘要
Abstract
Glutathione production by Saccharomyces cerevisiae YZM14 were optimized by response surface methodology.The Plackett-Burman results indicated that the glucose quality fraction,yeast extract quality fraction and pH were key factors for GSH production.The optimal fermentation conditions were glucose quality fraction 2.54％,yeast extract quality fraction 1.03％,(NH4)2SO4 quality fraction 0.5％,MgSO4 · 7H2O quality fraction 0.1％,KH2PO4 quality fraction 0.1％,initial pH 5.88,liquid medium volume 50 mL medium in flask 250 mL,fermentation temperature 28 ℃,fermentation time 36 h.Result shows that the production of GSH in optimal condition was increased 75.37％ compared with inorganic medium.关键词
酿酒酵母/谷胱甘肽/发酵条件/响应面法Key words
Saccharomyces cerevisiae / glutathione/ fermentation conditions/ response surface methodology分类
轻工纺织引用本文复制引用
栾静,赵长新,俞志敏..响应面法优化酿酒酵母高产谷胱甘肽的发酵条件[J].大连工业大学学报,2013,32(3):183-186,4.
