Article Summary
胡超△ 左斌谢达平.酵母产γ- 氨基丁酸发酵条件的研究[J].现代生物医学进展英文版,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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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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Author NameAffiliation
HU Chao△, ZUO Bin, XIE Da-ping 湖南农业大学生物科学技术学院 
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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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