清酒酵母(Saccharomyces sake)WQ3发酵制备S-腺苷甲硫氨酸的研究  

Fermentation Production of S-adenosyl-L-Methionine with Saccharomyces Sake WQ3

作　　者：韦平和[1] 赵东田[2] 彭加平[1] 赵雷[1] 席海涛[2] 

机构地区：[1]常州工程职业技术学院江苏省应用酶工程技术研究开发中心,江苏常州213164 [2]常州大学化学化工学院,江苏常州213164

出　　处：《药物生物技术》2011年第1期26-31,共6页Pharmaceutical Biotechnology

基　　金：江苏省高校"青蓝工程"中青年学术带头人培养对象资助项目

摘　　要：从4株清酒酵母中筛选获得S-腺苷甲硫氨酸(SAM)积累量较高的WQ3,对该菌株发酵生产SAM的培养条件和分离纯化进行了研究。通过正交试验,得到的优化培养基组成为:蔗糖8%、胰蛋白胨1.2%、L-甲硫氨酸1%、酵母提取物0.75%、MgSO4.7H2O 0.03%、KH2PO40.4%,优化后摇瓶发酵SAM产量可达到2.67 g/L,比优化前提高了19.7%。通过高氯酸破壁、大孔阴离子交换树脂脱色以及大孔阳离子交换树脂分离小分子化合物,SAM分离纯化的总回收率为69.2%。Saccharomyces sake WQ3 with higher ability of accumulation of SAM was screened out in four strains of sake yeasts tested.The culture conditions of fermentation for this strain to produce SAM and isolation of SAM were studied.Through the orthogonal experiment,the optimization concentrations of medium compositions were determined as follows： sucrose 8%,tryptone 1.2%,L-methionine 1%,yeast extract 0.75%,MgSO4·7H2O 0.03% and KH2PO4 0.4%.Under the optimum medium,the yield of SAM can reach 2.67g/L in erlenmeyer flask which is 19.7% higher than before optimization.Using perchloric acid for breaking yeast cells,macroporous anion exchange resin for decolorization of the extract and macroporous cation exchange resin for separation of SAM from other low molecular weight compounds,the total separation recovery of SAM was 69.2%.

关 键 词：清酒酵母 S-腺苷甲硫氨酸 发酵 

分 类 号：Q517[生物学—生物化学]