ChIFN-α酿酒酵母工程菌的发酵条件优化  

Fermentation optimization for recombinant Saccharomyces cerevisiae with ChIFN-α gene

作　　者：秦捷敏 宋莉[1] 卢凌霄[1] 赵德刚[1] 

机构地区：[1]贵州大学生命科学学院,农业生物工程研究院,山地植物资源保护与种质创新省部共建教育部重点实验室,贵州省农业生物工程重点实验室,贵州贵阳550025

出　　处：《山地农业生物学报》2014年第2期51-54,共4页Journal of Mountain Agriculture and Biology

基　　金：贵州省科技厅农业攻关项目[黔科合NY字(2012)3015号];国家转基因新品种培育重大专项子项目(2013ZX0810-003-2);国家转基因新品种培育重大专项(2014ZX0801008B-002)

摘　　要：在PCR检测重组菌株的遗传稳定性基础上,通过单因素试验和多因素正交试验,对酿酒酵母工程菌的实验室摇瓶发酵条件进行优化,得到重组工程菌株的最佳发酵条件为:发酵温度30℃,培养基pH值为5,15%的接种量,以3%的半乳糖作为诱导剂诱导,棉籽糖和葡萄糖作为碳源的发酵时间分别为24h和40h。Based on the detection of genetic stability of engineered saccharomyces cerevisiae by PCR assay for foreign ChlFN -α gene, fermentation conditions for recombinant strain were further studied by means of single-factor and orthogonal trial method. Results showed that the best fermentation conditions were： pH 5 of initial medium, 15% of inoculum concentration, and inducting with 3% of galactose for 40 h at 30℃. The fermentation time for yeast growth with raffinose and glucose as carbon source was 24 h and 40 h respectively.

关 键 词：酿酒酵母 工程菌 发酵 优化 

分 类 号：S718.46[农业科学—林学]