Candida etchellsii产2(5)-乙基-4-羟基-5(2)-甲基-3(2H)-呋喃酮的影响因素  

The Effects of Various Factors on 2(5)-ethyl-4-hydroxy-5(2)-methyl-3(2H)-furanone Production by Candida etchellsii

作　　者：冯杰[1] 詹晓北[1] 季新跃 郑志永[1] 王栋[1] 张丽敏[1] 

机构地区：[1]江南大学生物工程学院糖化学与生物技术教育部重点实验室 [2]无锡市恒禾工程咨询设计有限公司,江苏无锡214031

出　　处：《食品与发酵工业》2012年第1期15-19,共5页Food and Fermentation Industries

基　　金："十一五"国家科技支撑计划重点项目(No.2008BAI63B06;No.2007BAK36B03);"十二五"国家科技支撑计划重点项目(No.2011BAD23B04)

摘　　要：在埃切假丝酵母(Candida etchellsii)发酵过程中,通过盐度调控和氨基酸添加,强化目标产物HEMF(2(5)-乙基-4-羟基-5(2)-甲基-3(2H)-呋喃酮)的合成效率。分阶段调控发酵体系的盐度(初始阶段控制CaCl浓度为200 g/L,发酵40 h后提升至220 g/L),结合氨基酸添加(向发酵体系中添加丙氨酸、精氨酸和甘氨酸各1.67 g/L)。摇瓶结果表明:酵母C.etchellsii合成HEMF,其产量为110.74 mg/L。7 L发酵罐上罐验证,HEMF产量达到121.51 mg/L,相比空白(200 g/L CaCl浓度下且没有添加氨基酸)提高了21.2倍。分阶段盐度调控结合氨基酸添加策略显著强化了C.etchellsii对HEMF的合成。In the studies of the effects of various levels of NaCl plus addition of amino acids on HEMF production by Candida etchellsii,we used the 2-step process with initial 200 g/L NaCl and subsequently 220 g/L NaCl after 40 h of fermentation with the addition of alanine,arginine and glycine（both 1.67 g/L） in the medium.The shake flask fermentation results indicated that 110.74 mg/L of HEMF was produced by the C.etchellsii yeast.Results from the 7 L fermentor experiments showed that HEMF production reached 121.51 mg/L,a 21.2-fold increase above the control which contained 200 g/L sodium chloride and no amino acid.The 2-step,2-level NaCl with various amino acid additives process in the fermentation medium significantly improved the production of HEMF by the C.etchellsii yeast.

关 键 词：增香酵母菌 埃切假丝酵母 发酵 2(5)-乙基-4-羟基-5(2)-甲基-3(2H)-呋喃酮 

分 类 号：TQ929[轻工技术与工程—发酵工程]