酿酒酵母发酵法生产S腺苷蛋氨酸.pdf

酿酒酵母发酵法生产S-腺苷蛋氨酸 王杰鹏，刘沛溢，王苗苗，谭天伟* （北京化工大学生命科学与技术学院 北京 100029） 摘要：以一株具有S-腺苷蛋氨酸积累优势的酿酒酵母菌株SAM1529 作为出发菌株。采用紫外线（UV）、 LiCl 和硫酸二乙酯（DES ）为诱变剂，辅以乙硫氨酸平板抗性筛选。使用96 孔板进行初筛，250mL 摇瓶复 筛。经过两轮的诱变处理，最终得到一株能够稳定遗传的优势菌株SAM0801,其摇瓶产量为0.69g/L ，比出发 菌提高 12%。在5L 发酵罐中诱变菌株的积累优势得到更加明显的体现，补加40g 前体时，最高产量达到 13.5g/L，生物量干重大于160g/L，L-蛋氨酸转化率约30% 。并且通过在后期流加谷氨酸钠，提高了5L 发 酵罐发酵实验的稳定性。 关键词：S-腺苷蛋氨酸，酿酒酵母，诱变，发酵 中图分类号： 文献标识码： 文章编号： The production of S-adenosyl-l-methionine by Saccharomyces cerevisiae WANG Jiepeng ，LUI Peiying ，HAN Jinjun ，TAN Tianwei* (College of Life Science and Technology ，Beijing University of Chemical Technology ，Beijing 100029 ，China) Abstract ：Though the primary screening by 96-well plates, and the secondary screening in 250 mL shake flask, the dominant strain SAM0801, which can be stably inherited, was obtained after two rounds of mutation. The experiment has the saccharomyces cerevisiae SAM-1529 of high S-adenosylmethionine accumulation as its original strain, UV and DES as its mutagen, using ethionine-added solid medium plates for screening. The yield of SAM0801 in flask achieved 0.69g/L ，which was 12 ％ higher than that of the original strain. And in a 5L fermentor, its accumulation advantage was more significant, with the highest production up to13.5g/L, the dry cell weight over 160g/L, and the conversion of L-methionine about 30%. In addition, the stability of fermentation in 5L fermentor was improved by adding sodium glutamate at later period. Key words ：S-adenosylmethionine；saccharomyces cerevisiae；mutagenesis ；fermentation 引 言 S-腺苷蛋氨酸（SAM ）是1953 年Cantoni[1]发现的一种重要的中间代谢物质，作为基团 供体[2] [3,4] [5] 参与多种生化反应，临床上用于抑郁症 和肝病 等疾病的治疗。S-腺苷蛋氨酸主要 有三种生产方法：化学合成法、生物转