食品科学2017，Vol.38Issue(22)：22-27,6.DOI:10.7506/spkx1002-6630-201722004
基于两阶段氨基酸添加的谷胱甘肽发酵高产方法
Improved Glutathione Production in Candida utilis by Two-Stage Amino Acid Addition
摘要
Abstract
In order to improve glutathione production by Candida utilis SZU 07-01,the effects of addition of L-methionine and L-cysteine on glutathione biosynthesis during batch and fed-batch fermentation,respectively,were investigated.The results indicated that addition of L-methionine improved the glutathione biosynthesis ability of yeast during cell growth phase while addition of L-cysteine significantly enhanced the production of glutathione after cell growth.Based on this finding,a two-stage strategy for amino acid addition was proposed for high glutathione production,that is,60 mmol/L of L-methionine was added into the medium at the beginning of fermentation (0 h),and 30 mmol/L of L-cysteine was then added when the biomass achieved the maximum level (27 h) during fed-batch culture.The two-stage strategy ultimately resulted in further improvements in glutathione production and intracellular glutathione content,which were 1 247.1 mg/L and 24.1 mg/g at 48 h,respectively.The successful application of the two-stage amino acid addition strategy for improved glutathione production also provides a feasible approach for the efficient production of other similar compounds.关键词
产朊假丝酵母/谷胱甘肽/L-蛋氨酸/L-半胱氨酸/流加发酵Key words
Candida utilis/glutathione/L-methionine/L-cysteine/fed-batch fermentation分类
生物科学引用本文复制引用
王大慧,聂敏,卫功元..基于两阶段氨基酸添加的谷胱甘肽发酵高产方法[J].食品科学,2017,38(22):22-27,6.基金项目
国家自然科学基金面上项目(21376155) （21376155）
国家自然科学基金青年科学基金项目(21506136) （21506136）
苏州市农业应用基础研究项目(SNG201606) （SNG201606）
