酵母产γ-氨基丁酸发酵条件的研究  

Fermentation Conditions of Gamma-aminobutyric Acid Produced by Saccharomyces Cerevisiae Strain

作　　者：胡超[1] 左斌[1] 谢达平[1] 

机构地区：[1]湖南农业大学生物科学技术学院,湖南长沙410128

出　　处：《现代生物医学进展》2011年第5期861-863,共3页Progress in Modern Biomedicine

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。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.

关 键 词：Γ-氨基丁酸 酵母 发酵条件 

分 类 号：Q93-3[生物学—微生物学]