产朊假丝酵母生长条件的优化.pdfVIP

食品科技 生物工程 FOOD SCIENCE AND TECHNOLOGY 2010 年第35 卷第2 期 产朊假丝酵母生长条件的优化 何东东， 张坤生* (天津市食品生物技术重点实验室，天津商业大学生物技术与食品科学学院， 天津300134) 摘要： 通过安瓿管复壮的产朊假丝酵母，用YPD 培养基进行生长曲线的测定，得出12 h 是此种 酵母菌的生长最优条件。对产朊假丝酵母进行单因素条件筛选，包括培养温度、摇床转速、碳 氮比，实验得出温度在30 ℃、转速180 r/min、碳氮比(葡萄糖和蛋白胨的质量比)为3∶1 时菌体密 4 度最高。通过采用L (3 )正交实验设计确定各因素对酵母菌生长的影响，优化条件为培养时间13 9 h、温度30 ℃、转速160 r/min、碳氮比约3∶1，此时菌体密度最高。 关键词： 产朊假丝酵母；YPD 培养基；优化 中图分类号： TS 201.3 文献标志码： A 文章编号： 1005-9989(2010)02-0014-04 Candida utlis growth optimization HE Dong-dong, ZHANG Kun-sheng* (Tianjin Key Laboratory of Food Biotechnology, Department of Food Engineering, Tianjin University of Commerce, Tianjin 300134) Abstract: Ampoule tube through the rejuvenation of Candida yeast through the use of YPD medium for the growth curve measured 12 hours is reached such optimal conditions for the growth of yeast. Later on Candida yeast single factor in the selection conditions, including temperature, rotation speed, carbon and nitrogen ratio, temperature tests come in 30 ℃ , speed 180 r/min, carbon and nitrogen ratio (glucose and peptone than the 4 quality) to 3:1 at the highest cell density. Through the use of post-L (3 ) orthogonal design to determine 9 the factors for the growth of yeast. Optimize the conditions for the final training time 13 h, temperature 30 ℃ , speed 160 r/min, carbon and ni