酵母产细胞壁多糖分批发酵条件优化与发酵动力学  

Fermentation Conditions Optimization and Kinetics Analysis for Cell Wall Polysaccharides Production of Saccharomyces cerevisiae in Batch Culture

作　　者：刘媛媛[1] 王强[1] 刘红芝[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工与质量控制重点开放实验室,北京100193

出　　处：《食品与生物技术学报》2010年第6期941-947,共7页Journal of Food Science and Biotechnology

基　　金：中国农业科学院杰出人才基金项目

摘　　要：为提高酿酒酵母产细胞壁多糖能力,进一步了解酿酒酵母菌体生长、多糖的生成、底物消耗的特性,作者采用5L发酵罐对酿酒酵母发酵条件进行优化,通过考察搅拌转速、pH值、温度对生物量、葡聚糖、甘露聚糖生成量的影响,确定最佳发酵条件为:搅拌转速400 r/min,pH 4,温度32℃。并利用BP神经网络对试验数据进行训练,建立试验模型,最终确定BP模型及拟合曲线。通过对预测值进行验证,证明该模型能较好地模拟菌体生物量、糖消耗量及细胞壁多糖生成的变化。In order to further increase the production of the cell wall polysaccharides from Saccharomyces cerevisiae and to better understanding of the physiological properties of cell growth,products formation and substrate consumption,the environmental conditions of Saccharomyces cerevisiae were optimized in 5L fermentor.Firstly,the effect of stirrer speed,pH value and temperature on biomass,glucan and mannan production were carefully investigated by single factor experiment,and the optimum fermentation conditions were determined as follows： stirrer speed 400 r/min,pH value 4,temperature 32℃.Experimental models were constructed using BP neural network to train experimental data and the BP models and fitting curves were determined.The predicted values of the models were compared with the experimental values. These models were proved to well simulate the change of biomass,sugar consumption and cell wall polysaccharides production.

关 键 词：酿酒酵母 葡聚糖 甘露聚糖 人工神经网络 BP网络 

分 类 号：TS261.1[轻工技术与工程—发酵工程]