富含核糖核酸酿酒酵母的选育及其高密度发酵工艺  

Breeding and high density fermentation technology of Saccharomyces cerevisiae with high RNA content

作　　者：俞灿 郑国斌[2] 姚娟[2] 李库[2] 唐冠群[2] 吕江波 王志[1] 陈雄[1] YU Can ZHENG Guobin YAO Juan LI Ku TANG Guanqun LV Jiangbo WANG Zhi CHEN Xiong(Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Key Laboratory Fermentation Engineering （Ministry of Education）, College of Food and Bioengineenng, Hubei University of Technology, Wuhan 430068, China Hubei Province Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichung 443003, China Angel Yeast （Dehong） Co., Ltd., Dehong 678400, China)

机构地区：[1]湖北工业大学生物工程与食品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,湖北武汉430068 [2]安琪酵母股份有限公司湖北省酵母功能重点实验室,湖北宜昌443003 [3]安琪酵母(德宏)有限公司,云南德宏678400

出　　处：《中国酿造》2016年第12期66-71,共6页China Brewing

摘　　要：该研究首先以酿酒酵母(Saccharomyces cerevisiae)J-5为出发菌株进行诱变选育,筛选出一株核糖核酸(RNA)含量优于菌株J-5的诱变菌株J-5-9,其RNA含量在摇瓶中达到了13.12%,比出发菌株提高了10.62%。选取糖蜜为碳源,应用正交试验优化菌株J-5-9发酵培养基组成为:糖蜜3%,酵母浸粉2%,磷酸二氢钾0.01%,谷氨酸钠0.2%,硫酸亚铁0.1%。最后利用优化发酵培养基和碳源、氮源和磷源的流加补料工艺,在10 L发酵罐中培养诱变菌株J-5-9,RNA含量达到8.11%,比优化前提高了18.22%,同时细胞生物量达到188 g/L(湿质量),实现了酿酒酵母高产RNA的高密度发酵。这说明诱变菌株J-5-9是一株很有潜力的工业化生产菌株。Saccharomyces cerevisiae J-5 was used as original strain for mutation breeding. A mutant strain J-5-9 which RNA content was higher than that of strain J-5 was selected. RNA content in shake flask was up to 13.12%, which was 10.62% higher than that in original strain. With molasses as carbon source, by orthogonal experiments, the fermentation medium components were optimized. The optimum conditions were molasses 3%, yeast extract 2%, KH2PO4 0.01%, monosodium glutamate 0.2%, ferrous sulfate 0.1%. Under the conditions, the mutant strain J-5-9 was cultured in the 10 L fermentation tank by fed-batch technology, the RNA content reached 8.11%, which increased 18.22% than that before optimization. The wet cell mass was up to 188 g/L, which achieved high-density fermentation of S. cerevisiae with high RNA production. It indicated that mutant strain J-5-9 was a promising strain for industrial production.

关 键 词：RNA 酿酒酵母 5'肌苷酸钠+ 5'鸟核酸钠 诱变选育 培养基优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]