共培养过程中胶红酵母对阿魏蘑产漆酶的影响及其发酵策略优化  

Effect of Rhodotorula mucilaginosa on laccase production by co-culture with Pleurotus ferulae and the strategy optimization

作　　者：王宁宁 赵丽婷 李由然 顾正华 石贵阳 丁重阳 WANG Ningning;ZHAO Liting;LI Youran;GU Zhenghua;SHI Guiyang;DING Zhongyang(Key Laboratory of Carbohydrate Chemistry and Biotechnology of the Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院糖化学与生物技术教育部重点实验室,江苏无锡214122 [2]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122

出　　处：《生物加工过程》2022年第5期565-575,共11页Chinese Journal of Bioprocess Engineering

基　　金：江苏省科技计划项目(BE2017683)。

摘　　要：共培养技术是提高漆酶产量的一种有效手段,前期培养菌株的方式会影响最终共培养发酵水平。本文以胶红酵母的培养条件为研究对象,探究胶红酵母最适于阿魏蘑进行共培养产漆酶的工艺条件。分别对培养胶红酵母所需的碳源、氮源、装液量、温度和初始pH进行单因素优化实验,并对共培养漆酶的酶活产生显著影响的葡萄糖质量浓度、酵母粉质量浓度、培养温度和初始pH这4个因素进行响应面实验,最终得到胶红酵母的最适培养条件为葡萄糖20 g/L、酵母粉38 g/L、初始pH 10.0、装液量80 mL、培养温度28℃,将培养48 h后的胶红酵母与阿魏蘑进行共培养,得到的最高共培养酶活比对照组提高了50.19%,并且将发酵周期缩短了24 h。本研究结果不仅为共培养产漆酶工艺优化提供了新的研究方向,也为其他共培养体系研究提供了新的参考策略。Co-culture is an effective way to improve laccase production, and the pre-culture of the strain used for co-culture could affect the final fermentation yield.We explored the laccase production via co-culture by optimizing the culture condition of Rhodotorula mucilaginosa.Carbon source, nitrogen source, liquid volume, temperature and initial pH in R.mucilaginosa culture were optimized by individual factor experiment.In the response surface experiment, four significant factors affecting the laccase production in co-culture were selected, including glucose concentration, yeast extract concentration, culture temperature and initial pH.The optimal conditions of R.mucilaginosa culture for laccase production were as follows: glucose concentration 20 g/L,yeast extract concentration 38 g/L,initial pH 10.0,liquid volume 80 mL,culture temperature 28 ℃,cultured for 48 h, and then inoculated into the P. ferulae culture.The highest co-cultivated laccase activity was increased by 50.19% compared with the control, and the fermentation period was shortened by 24 h.Our findings provide new research directions for process optimization of laccase production by co-culture, and a new reference for other co-culture systems.

关 键 词：阿魏蘑 胶红酵母 共培养 漆酶 

分 类 号：TQ925[轻工技术与工程—发酵工程] Q93[生物学—微生物学] Q55