高产食用蛋白质产朊假丝酵母菌的选育及发酵条件优化  

Screening and Breeding of An Edible High-yield Protein-producing Strain of Candida utilis and Optimization of Its Fermentation Conditions

作　　者：何东东[1] 张坤生[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学食品科学与工程系,天津300134

出　　处：《食品科学》2009年第21期210-213,共4页Food Science

基　　金：天津市科技支撑计划重点项目(08ZCKFNC00800)

摘　　要：通过对产朊假丝酵母菌的紫外诱变,筛选蛋白质含量较高的可食用菌株。结果表明:在15W紫外线(30cm)处,照射120s,致死率为89%,得到蛋白质含量为33%的诱变菌株,比诱变前的22.9%提高了37.12%。对此菌种进行稳定性测试(传代10次并进行蛋白质测定),性质稳定;对诱变后的发酵条件:碳源、氮源、培养温度和溶氧量(培养箱转速)进行优化,最终得到采用葡萄糖为碳源、硫酸铵和酵母浸膏粉的混合物为氮源、培养温度为32℃、转速为160r/min时培养出的蛋白质含量及菌体生物量都在较高水平,蛋白质含量为37%。This study aimed to screen and breed an edible strain of Candida utilis exhibiting high protein content via UV mutagenesis. Results showed that the exposure to 15 W UV light （at a distance of 30 cm） for 120 s led to a lethal rate of up to 89% and a new mutant strain B2 was obtained with a high protein content of 33%, which was higher than before mutagenesis （22.9%） by 37.12%. Analysis on protein content showed high genetic stability of this mutant strain after 10 passagings. The optimal B2 fermentation, which resulted in high protein content in mycelia （37%） and biomass of Candida utilis was achieved through culture at 32 ℃ with a shaking speed of 160 r/min using glucose as carbon source and （NH4）2SO4 and yeast extract powder as nitrogen sources.

关 键 词：紫外诱变 发酵 优化 

分 类 号：TQ926.1[轻工技术与工程—发酵工程]