中国食品学报2017，Vol.17Issue(1)：141-147,7.DOI:10.16429/j.1009-7848.2017.01.018
重组巴斯德毕赤酵母发酵生产S-腺苷蛋氨酸
S-adenosyl-L-methionine Production by Recombinant Pichia pastoris
摘要
Abstract
Objective:To explore the effect of seven factors,including L-met,methanol,pH,inoculation,fermentation broth volume,oleic acid and PTM1,on the S-adenosyl-L-methionine production by recombinant P.pastoris.Methods:Fractional factorial design was used to determine the key factors that affected the production of S-adenosyl-L-mcthionine,and then the optimal culture conditions were determined by Box-Behnken design.Results:Methanol,pH and fermentation broth volume were found to be the key factors,and their optimal values were 1.5％,5.0 and 30 mL/ 500mL,respectively.The optimal medium components were as follows:yeast extract 1.00％,peptone 2.00％,YNB 1.34％,L-met 1.0％,phosphate buffer 100 mM,methanol 1.4％,oleic acid 0.10％,PTM1 0.4％ and biotin 4.00×10-5％.Under these conditions,the highest yield of S-adenosyl-L-methionine was up to 3.23 mg/mL after P.pastoris was cultured for 84 h,which was 1.8-fold higher than that obtained under the primitive conditions.Conclusion:This study lays a good foundation for future industrial production of S-adenosyl-L-methionine.关键词
重组巴斯德毕赤酵母/S-腺苷蛋氨酸/培养基成分优化Key words
recombinant P.pastoris/S-adenosyl-L-methionine/optimization of the medium components引用本文复制引用
于平,沈晓琴..重组巴斯德毕赤酵母发酵生产S-腺苷蛋氨酸[J].中国食品学报,2017,17(1):141-147,7.基金项目
浙江省教育厅重点项目(Z201010029) （Z201010029）
