肌苷发酵过程腺嘌呤含量变化规律  

Variation of Adenine Concentration in Inosine Fermentation

作　　者：刘国生[1,2] 王玉娟[1] 黄倩[1] 侯瑛[1] 曹倩[1] 谷艳昌 

机构地区：[1]河南师范大学生命科学学院,河南新乡453007 [2]资源微生物与功能分子河南省高校重点实验室培育基地,河南新乡453007 [3]新乡拓新生化科技有限公司,河南新乡453000

出　　处：《食品科学》2013年第15期194-197,共4页Food Science

基　　金：河南省高校科技创新团队支持计划项目(13IRTSTHN009);河南省教育厅自然科学基金项目(2011B180032)

摘　　要：通过高效液相色谱法测定肌苷发酵过程发酵液中胞外、胞内和总腺嘌呤含量。结果表明:发酵液总腺嘌呤含量在发酵过程中变化不大,影响肌苷产量的主要因素是培养基中酵母细胞内外腺嘌呤类物质的比例、胞外腺嘌呤含量。发酵培养基中的腺嘌呤类物质在灭菌后60%～70%释放到胞外,30%～40%仍留存在酵母菌体内。胞外腺嘌呤是发酵前期细菌增殖的基础,酵母细胞释放到胞外的腺嘌呤比例高则有利于菌体增殖和肌苷积累。酵母菌体内腺嘌呤是形成和维持发酵中后期腺嘌呤亚适量水平的关键。在本条件下腺嘌呤的亚适量水平为31.92mg/L。Changes in extracellular, intracellular and total adenine concentration during the inosine fermentation process were determined by HPLC. Results showed that the total adenine concentration in fermentation broth did not vary significantly. The main factors that affected inosine yield in the fermentation process were ratio between intracellular and extracellular adenine of yeast ceils in the culture medium and extracellular adenine concentration. After sterilization, 60%--70% of the amount of adenine was released to the outside of the cells and 30%--40% remained inside. Extracellular adenine was fundamental to bacterial growth during the early fermentation stage, and a higher amount of adenine released to the outside of the cells favored bacterial growth and inosine accumulation. Intracellular adenine in yeast cells was the key to reaching and maintaining suboptimal levels of adenine during the middle and later fermentation stages. The suboptimal level of adenine in this study was 31.92 mg/L.

关 键 词：高效液相色谱 腺嘌呤 枯草杆菌 肌苷发酵 

分 类 号：Q939.97[生物学—微生物学]