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作 者:杨雪莲[1] 张凯丽[1] 李金玉[1] 张秋晨[1] 王成涛[1]
机构地区:[1]北京工商大学食品学院,北京市食品添加剂工程技术研究中心,北京100048
出 处:《河北大学学报(自然科学版)》2014年第4期398-404,共7页Journal of Hebei University(Natural Science Edition)
基 金:国家自然科学基金资助项目(31301410);科研基地建设-科技创新平台-国家自然科学基金配套基金(19005418040)
摘 要:为提高酿酒酵母工程菌S288C-CYS3发酵产3-甲硫基丙醇的产率,采用响应面法对其发酵条件进行了研究.首先考察不同水平的温度、接种量、初始pH、转速以及时间对3-甲硫基丙醇产率的影响,在此基础上确定发酵温度、时间及起始pH值对3-甲硫基丙醇产率影响较为显著,然后利用Design Expert 8.05软件针对上述3个因素进行响应面优化实验并建立二次回归模型.最终确定的最佳参数为发酵温度31℃,起始pH为5,接种量10%,转速200r/min,发酵时间64h.此条件下3-甲硫基丙醇产量为0.69g/L,较优化前提高了14.96%.In order to enhance the yield of 3-methylthio-propanol,the fermentation conditions of recombinant Saccharomyces cerevisiae S288C-CYS3,were investigated and optimized by response surface methodology.Firstly,the effects of single factors were explored,including temperature,rotate speed,initial pH,inoculum amount and time.Then response surface methodology was employed to design the experiments on the basis of single factor tests,with three significant variables such as initial pH,temperature and time.At last,aquadratic regression model was established by Design Expert 8.05 and the optimal fermentation conditions were determined as follows:fermentation temperature 31℃,initial pH 5,inoculum amount 10%,rotate speed 200r/min,time 64 h.Under these optimal conditions,the yield of 3-methylthio-propanol was increased by 14.96%and reached up to 0.690g/L.
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