柠檬酸钠提高酿酒酵母谷氨酸合成效率  

Citrate enhanced intracellular glutamate production in Saccharomyces cerevisiae

作　　者：汤超 刘立聪 陈雄[1] 代俊[1] 李欣[1] 姚娟[2] 郑国斌[2] 王志[1] TANG Chao;LIU Licong;CHEN Xiong;DAI Jun;LI Xin;YAO Juan;ZHENG Guobin;WANG Zhi(Key Laboratory Fermentation Engineering (Ministry of Education),Hubei Provincial Food Fermentation Engineering Technology Research Center,Hubei Provincial Cooperative Innovation Center of Industrial Fermentation,HubeiKey Laboratory of Industrial Miceobiology,Hubei University of Technology,Wuhan 430068,China;Hubei Province key laboratory of yeast function,Angel Yeast Co.,Ltd,Yichang 443003,China)

机构地区：[1]发酵工程教育部重点实验室,湖北省食品发酵工程技术研究中心,工业发酵湖北省协同创新中心,工业微生物湖北省重点实验室,湖北工业大学,湖北武汉430068 [2]湖北省酵母功能重点实验室,安琪酵母股份有限公司,湖北宜昌443003

出　　处：《食品与发酵工业》2019年第16期48-53,共6页Food and Fermentation Industries

摘　　要：为增加酵母抽提物鲜度以更好地满足其在食品领域的需求,在10 L发酵罐水平研究了柠檬酸钠-糖蜜补料策略对酿酒酵母J-5生长及胞内谷氨酸合成的影响.糖蜜流加补料发酵中存在显著的溢流代谢,乙醇浓度(10 h)高达22 g/L,干重和胞内谷氨酸分别达到36.36 g/L(21 h)和2.28%(质量分数)(18 h).而3~14 h采用50 mL/h的初始速度流加糖蜜(体积1.8 L,含72 g柠檬酸钠)和每2 h流速增加50 mL的策略,能有效地减少碳溢流代谢,乙醇质量浓度(10 h)仅为对照的54.5%.同时,显著提高了胞内谷氨酸合成效率,其峰值含量达到了3.7%(质量分数)(11 h),比优化前提高了62.3%.该文确定了柠檬酸钠浓度/峰值菌体干重为0.238±0.007的优化参数,为工业化放大实验提供了参数依据.In order to enhance the freshness of yeast extract to better meet its needs in food industries,the effects of sodium citrate-molasses feeding strategy on the growth and intracellular glutamate synthesis in Saccharomyces cerevisiae J-5 were studied at a 10 L fermenter level. During molasses-fed fermentation,there was a significant overflow metabolism,and the ethanol concentration reached 22 g/L in 10 h. Besides,the dry weight and intracellular glutamate reached 36.36 g/L in 21 h and 2.28% in 18 h,respectively. Adding 1.8 L molasses that contained 72 g sodium citrate from 3 h to 14 h at an initial rate of 50 mL/h with an increasing flow rate of 50 mL every 2 h,the carbon overflow metabolism was effectively reduced. Moreover,the ethanol concentration in 10 h was only 54.5% of the control. Furthermore,the intracellular glutamate synthesis efficiency significantly improved,and the peak content reached 3.7% in 11 h,which was 62.3% higher than that of the control. In addition,the parameter of citrate content/the maximal cell dry weight under the optimized condition was 0.238±0.007,which provides a reference for industrial scale-up experiments.

关 键 词：酿酒酵母 碳源溢流 柠檬酸盐 细胞内谷氨酸合成 

分 类 号：TS261.11[轻工技术与工程—发酵工程] TQ922.1[轻工技术与工程—食品科学与工程]