工业微生物2013，Vol.43Issue(3)：44-50,7.DOI:10.3969/j.issn.1001-6678.2013.03.009
重组巴斯德毕赤酵母Muts型与Mut+型菌株产真菌α-淀粉酶发酵性能的比较
Performance comparison between Muts and Mut + expressing fungal α-amylase
张齐 1李松 1沈微 1王正祥1
作者信息
- 1. 江南大学工业生物技术教育部重点实验室,江南大学生物工程学院生物资源与生物能源研究中心,江苏无锡214122
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摘要
Abstract
For remitting the high demand of dissolve oxygen in the fermentation process of Mut + (methanol utilization plus phenotype),another transformant,Muts(methanol utilization slow phenotype) was constructed.Then performance comparison of influence factors on the expression of fungal α-amylase was investigated in flasks.The optimum pH on cell growth phase and fungal α-amylase production phase,different liquid medium volume,mixed carbon source fed-batch culture,and finally scaling up in a 15 L fermenter,all of these indicated that Muts performed better than Mut+ in fungal α-amylase expression in many ways.关键词
毕赤酵母/真菌α-淀粉酶/发酵优化Key words
Pichia pastoris / fungal α-amylase/ fermentation optimization引用本文复制引用
张齐,李松,沈微,王正祥..重组巴斯德毕赤酵母Muts型与Mut+型菌株产真菌α-淀粉酶发酵性能的比较[J].工业微生物,2013,43(3):44-50,7.
