酵母产-氨基丁酸发酵条件的研究.pdfVIP

861 现代生物医学进展 Progress in Modern Biomedicine Vol.11 NO.5 MAR.2011 · · 酵母产γ- 氨基丁酸发酵条件的研究 △ 胡 超 左 斌 谢达平 （湖南农业大学生物科学技术学院 湖南长沙410128） 摘要目的：研究酵母产γ- 氨基丁酸的发酵条件，提高其产γ- 氨基丁酸的能力。方法：以高产γ- 氨基丁酸的酵母突变株为材料， 通过单因素实验研究培养温度、摇床转速、接种量、种龄和培养时间等条件对菌株发酵生产γ- 氨基丁酸的影响。结果：最适发酵 30 ℃ 220 rpm 4 % 2d 4d - 条件为：培养温度 ，摇床转速 ，接种量 ，种龄为 的种子菌，培养时间 。在此发酵条件下，变异菌发酵液中γ 氨基丁酸含量高达2.588 g.L-1 ，较优化前提高了53 %。结论：发酵条件的优化，提高了菌株产γ- 氨基丁酸的能力。 关键词：γ- 氨基丁酸；酵母；发酵条件 : Q93-3 : A :1673-6273 2011 05-861-03 中图分类号 文献标识码 文章编号 （ ） Fermentation Conditions of Gamma-aminobutyric Acid Produced by Saccharomyces Cerevisiae Strain △ HU Chao , ZUO Bin, XIE Da-p ing (College of Bioscience and Biotechnology,Hunan Agricultural University, 4 10 128,Changsha,China) ABSTRACT Obj ective: In order to increase the yield of GABA (γ- aminobutyric acid) produced by Saccharomyces cerevisiae strain,its fermentation conditions were carried out. Methods: The effects of cuture temperature rotation speed inoculation amount seed 、 、 、 age and culture time on the GABA production in fermentation broth of strain were investigated by single factor test. Results: The optimum condition were as follows: cuture temperature 30 ℃, rotation speed 220 rpm, inoculum size 4 %,seed age 2d, and culture time