| 胡超△ 左斌谢达平.酵母产γ- 氨基丁酸发酵条件的研究[J].,2011,11(5):861-863 |
| 酵母产γ- 氨基丁酸发酵条件的研究 |
| Fermentation Conditions of Gamma-aminobutyric Acid Produced bySaccharomyces Cerevisiae Strain |
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| DOI： |
| 中文关键词: γ- 氨基丁酸 酵母 发酵条件 |
| 英文关键词: Gamma-aminobutyric acid Saccharomyces cerevisiae Fermentation condition |
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| 中文摘要: |
| 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
条件为：培养温度30℃，摇床转速220 rpm，接种量4 %，种龄为2d 的种子菌，培养时间4d。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。 |
| 英文摘要: |
| Objective: 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
4d.In this condition, the yielding capacity of GABA was 2.588 g.L-1, which was 53 % more than that under the original conditions.
Conclusion: The production of GABA was increased under the optimal fermentation conditions. |
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