鲁氏酵母发酵培养基及发酵条件的优化  

Optimization of Medium Components and Fermentation Conditions of Zygosaccharomyces rouxii

作　　者：康远军 李欣[1] 陈雄[1] 王志[1] 

机构地区：[1]湖北工业大学生物工程学院,发酵工程教育部重点实验室,工业发酵湖北省协同创新中心,武汉430068

出　　处：《中国调味品》2015年第7期61-65,共5页China Condiment

基　　金：湖北省自然科学基金重点项目(2012FFA058);武汉市重点科技攻关项目(201220822278-1)

摘　　要：鲁氏酵母(Zygosaccharomyces rouxii)是常见的耐高渗透酵母菌,是酱油酿造过程中重要的增香酵母。通过单因素筛选及正交实验方法进行了发酵培养基的优化,同时对鲁氏酵母摇瓶发酵工艺进行了优化。结果表明:培养基的最佳配比为葡萄糖12%,玉米浆2%,酵母浸粉2%,KH2PO40.1%;最佳发酵工艺为初始pH 5.0,培养温度28℃,接种量5%。在该条件下鲁氏酵母在优化培养基发酵最终OD600nm达到51.8,细胞干重达到20.57g/L,明显高于优化前发酵结果。Zygosaccharomyces rouxii, as common osmotolerant yeast, is important for flavor formation during soy sauce fermentation process. The single factor experiment and orthogonal experiment are adopted to optimize the liquid fermentation medium of Z. rouxii, the yeast fermentation conditions are also optimized at the same time.The results show that the optimal medium is glucose 12%,corn steep liquor 2%,yeast extract 2% and KH2 PO4 0.1%,the optimal conditions were initial pH 5.0,cultural temperature 28 ℃,inoculum size 5%.Under the optimized conditions,the OD600 nm is up to 51.8,the dry cell weight reaches 20.57 g/L.The result is significantly higher than that before optimization.

关 键 词：鲁氏酵母 发酵 优化 

分 类 号：TS201.5[轻工技术与工程—食品科学]