富含谷氨酸酿酒酵母的筛选及发酵培养基优化  

Screening of Saccharomyces cerevisiae with high glutamic acid content and optimization of fermentation medium

作　　者：刘立聪[1] 胡依雯 王志[1] 代俊[1] 李欣[1] 姚娟[2] 郑国斌[2] 吕正波 陈雄[1] 

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试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试验室,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》2017年第6期116-120,共5页China Brewing

摘　　要：从农家自酿葡萄酒中筛选出一株富含谷氨酸酿酒酵母菌(Saccharomyces cerevisiae)F-5,其26S rDNA核苷酸序列与S.cerevisiae TY12的26S rDNA核苷酸序列同源性为100%。以胞内谷氨酸含量为目标,采用响应面法对其发酵培养基进行了优化,建立糖蜜、工业蛋白胨和KH2PO4的二次回归模型,确定培养基最佳配方为:糖蜜(含30%蔗糖)100 mL/L、酵母浸粉10 g/L、工业蛋白胨20 g/L、MgSO_4·7H_2O 1 g/L、KH_2PO_4 0.5 g/L、FeSO_4·7H_2O 2 g/L。在此优化培养基中发酵培养24 h,胞内游离谷氨酸达到了3.29%,比优化前提高了87.8%。A Saccharomyces cerevisiae F-5 with high glutamic acid content was screened from home-made wine. The homology of its 26S rDNA se- quence with the 26S rDNA sequence of S. cerevisiae TY12 was 100%. Using the intracellular glutamate content as evaluation indexes, the fermenta- tion medium of the strain F-5 was optimized by response surface methodology, and quadratic regression model of molasses, industrial peptone and KH2PO4 was established. The optimum formula of fermentation medium were determined as follows： molasses （30% sucrose） 100 ml/L, yeast extract powder 10 g/L, industrial peptone 20 g/L, MgSO4·7H20 1 g/L, K2HPO4 0.5 g/L, and FeSO4·7H20 2 g/L. The content of intracellular free glutamate was up to 3.29% under the optimum medium at 24 h, which was 87.8% higher than that of before optimization.

关 键 词：酿酒酵母 胞内游离谷氨酸 发酵培养基 响应面法 

分 类 号：Q815[生物学—生物工程]