1株酵母菌产GABA发酵条件的优化  

Optimization of Fermentation Conditions for Producing γ-Aminobutyric Acid (GABA) by Candida parapsilosis GPT-5-11

作　　者：李亚莉[1] 秘鸣[2] 魏珍珍[1,3] 史佳[1] 周红杰[1] 

机构地区：[1]云南农业大学普洱茶学院,昆明650201 [2]昆明理工大学国土资源工程学院,昆明650093 [3]云南中茶茶业有限公司,昆明650200

出　　处：《中国农学通报》2013年第33期389-393,共5页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金项目"普洱熟茶固态发酵过程微生物的宏基因组学研究"(31260197);云南省自然科学重点基金项目"普洱茶加工工艺与品质关系研究"(2009CC005);国家科技支撑计划项目课题"普洱茶加工关键技术研究与应用"(2007BAD58B02);云南省科技厅富民强县计划项目"普洱茶标准样研究与制备"(2011EB117)

摘　　要：通过液态发酵试验研究专利菌株近平滑假丝酵母(Candida parapsilosis)GPT-5-11(专利号:201010182948.5)合成γ-氨基丁酸的最佳工艺条件。对发酵培养基及发酵培养条件(初始pH、添加L-MSG浓度和发酵周期)进行优化。结果表明,最佳培养基成分为:葡萄糖24.5g/L,酵母膏6.2g/L,大豆蛋白胨6.2g/L,吐温80 2 mL,乙醇4 mL,MgSO4·7H2O 0.2 g/L,MnSO4·4H2O 0.045 g/L,L-MSG 12.5 g/L,含0.5%谷氨酸;培养基中添加L-MSG浓度为12 g/L;pH为6.5;37℃发酵48 h。在最优条件下,γ-氨基丁酸产量最高可达2.58 g/L。实验为该菌株的进一步利用提供了参考依据。The optimized fermentation conditions of Candida parapsilosis GPT-5-11（patent number：201010182948.5） were analyzed for the production ofγ-aminobutyric acid by liquid fermentation experiments.The liquid fermentation experiments included selection of fermentation medium and cultivating conditions such as pH,concentration of L-MSG and period. The results showed that the optimum conditions were as follows：the optimal medium composition was glucose 24.5 g/L,yeast 6.2 g/L,soy peptone 6.2 g/L,Twain80 2 g/L mL,alcohol 4 mL,MgSO4·7H2O 0.2 g/L,MnSO4·4H2O 0.045 g/L,L-MSG 12.5 g/L; concentration of L-MSG was 12 g/L; cultivating pH was 6.5; and cultivating period was 48 h under 37℃. Under optimal conditions,γ-aminobutyric acid production reached 2.58 g/L. It provided the experimental data for application of GPT-5-11.

关 键 词：γ-氨基丁酸(GABA) GPT-5-11菌株 发酵条件 优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]