转基因酵母菌深层发酵生产抗菌肽的研究  

Production of Cecropin via Submerged Fermentation by Transgenic Yeast

作　　者：梁洁[1] 彭中健 梁淑娃 李运南 

机构地区：[1]广东药学院食品学院,广东广州510310 [2]广州市微生物研究所,广东广州510250

出　　处：《现代食品科技》2009年第6期639-642,共4页Modern Food Science and Technology

摘　　要：为了获得大量的抗菌肽,研究了发酵的环境条件对转基因酵母菌GSCAD5生产抗菌肽的影响,并用500L发酵罐进行发酵扩大试验。结果表明,摇瓶培养的最佳条件为:温度30℃,培养时间72h,培养基起始pH为6.5,接种量为3%(V/V),装液量为100mL/500mL三角瓶,此时摇瓶发酵液的杀菌效价为5736IU/mL,比优化条件前增加了38.5%。在500L发酵罐中培养,发酵液抗菌肽的最高效价可达到6734IU/mL。The culture conditions for the production of cecropin by transgenic yeast were investigated in this paper. And the scale-up fermentation in 500L fermentator was tested. The optimum cultivating conditions were： temperature 30℃, fermentation period 72 h, initial pH 6.5, seed volume 3%（V/V）, and filled volume 100 mL/500mL flask, under which the recombinant cecropin efficiency was 5736 IU/mL, being 38.5% higher than that under original cultivating conditions .The recombinant cecropin efficiency in 500 L fermentator was up to 6734 IU/mL.

关 键 词：抗菌肽 转基因酵母菌 发酵 

分 类 号：TQ929[轻工技术与工程—发酵工程]