培养条件对酿酒酵母细胞甘露聚糖含量的影响  

Effect of Cultivation Conditions on Mannan Content in the Yeast Cells of Saccharomyces Cerevisiae

作　　者：岳晓安 季小莉[1] 赵国群[1,2] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省发酵工程技术研究中心,河北石家庄050018

出　　处：《食品研究与开发》2016年第23期165-169,共5页Food Research and Development

摘　　要：研究培养条件对酿酒酵母细胞甘露聚糖含量的影响。研究发现,不同酿酒酵母菌株的细胞甘露聚糖含量差别很大。在所筛选的10株酿酒酵母中,菌株KD10甘露聚糖含量最高,达到93.44 mg/g。葡萄糖与乳糖作复合碳源、酵母粉与蛋白胨复合作氮源时均可提高细胞甘露聚糖含量。培养基碳氮比较低时细胞甘露聚糖含量较高。叶酸可明显促进细胞甘露聚糖的合成,使得KD10甘露聚糖含量提高了11.16%。在最适培养温度(34℃)下,细胞合成甘露聚糖的能力最大,产生的甘露聚糖最多。培养基中添加8%氯化钠会造成菌体生长下降,但却利于甘露聚糖的合成,使得细胞甘露聚糖含量提高了8.21%。Effect of cultivation conditions on mannan content in the yeast cells of Saccharomyces Cerevisiae was investigated in this work. It was found that the mannan contents in the cells from different types of S. Cerevisiae were greatly different. Among screened 10 strains of S. Cerevisiae, strain KD10 had the highest mannan content in the cells and was up to 93.44 mg/g. The mannan content of the cells increased when glucose and lactose were used as mixed carbon source, and yeast extract and peptone were used as mixed nitrogen source. When C/N in the culture medium was lower, the mannan content in the cells was higher. Folic acid could stimulate the mannan biosynthesis and made mannan content of the cells increase 11.16%. Under the optimal cultivation temperature（34℃）, the cells of strain KD10 had the biggest ability to synthesize mannan and produced the maximum mannan. Addition of 8%sodium chloride into the cultural medium made the cell growth decrease, but was in favour of the mannan biosynthesis and the mannan content of the cells increased 8.21%.

关 键 词：甘露聚糖 酿酒酵母 筛选 培养 

分 类 号：TS201.3[轻工技术与工程—食品科学]