酿酒酵母发酵制备蒜氨酸的工艺研究  

Study on the Fermentation Process of Saccharomyces cerevisiae for Production of Alliin

作　　者：戴慧敏 王立三 涂媛 蔡俊[1] DAI Hui-min;WANG Li-san;TU Yuan;CAI Jun(Key Laboratory of Fermentation Engineering,Ministry of Education,Hubei Provincial Key Laboratory of Industrial Microbiology,Hubei Provincial Cooperative Innovation Center of Industrial Fermentation,Hubei University of Technology,Wuhan 430068,China;Quannong Ecological Agriculture Company,Enshi 444324,China)

机构地区：[1]湖北工业大学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发酵工程教育部重点实验室,武汉430068 [2]劝农生态农业公司,湖北恩施444324

出　　处：《中国调味品》2022年第12期90-96,共7页China Condiment

基　　金：国家自然科学基金(31401807)。

摘　　要：蒜氨酸是葱属植物内广泛分布的一种含硫氨基酸,具有抑菌、抗炎、预防癌症和心血管疾病等多种生物活性。以烯丙基硫醇为底物,从实验室保藏的菌株中筛选出一株酿酒酵母CCCG发酵生产前体物质S-烯丙基-L-半胱氨酸,而后通过H_(2)O_(2)的氧化作用生成蒜氨酸,并通过单因素试验、正交试验优化了发酵温度、接种量、pH、摇瓶转速、装液量和底物添加量等发酵条件。结果表明,经酿酒酵母CCCG发酵和H_(2)O_(2)氧化,产蒜氨酸的最佳条件为发酵时间19 h、发酵温度30℃、接种量10%、初始pH 5、摇瓶转速180 r/min、装液量50 mL/250 mL、烯丙基硫醇添加量1.5 mL,优化后蒜氨酸的产量为68.281 mg/g DCW(细胞干重),与优化前相比,干重产量提高了1.96倍。Alliin is a sulfur-containing amino acid widely distributed in Allium plants,which has various biological activities such as anti-bacteria,anti-inflammatory,prevention of cancer and cardiovascular diseases.Using allyl mercaptan as the substrate,a strain of Saccharomyces cerevisiae CCCG is screened from the strains stored in the laboratory to produce precursor substance S-allyl-L-cysteine by fermentation,and then alliin is produced by the oxidation of H_(2)O_(2).The fermentation conditions such as fermentation temperature,inoculum size,pH,shaking flask speed,liquid loading amount and substrate addition amount are optimized by single factor test and orthogonal test.The results show that the optimal conditions for alliin production through Saccharomyces cerevisiae CCCG fermentation and H_(2)O_(2) oxidation are as follows:fermentation time is 19 h,fermentation temperature is 30℃,inoculum size is 10%,initial pH is 5,shaking flask speed is 180 r/min,liquid loading amount is 50 mL/250 mL,allyl mercaptan addition amount is 1.5 mL.The alliin yield after optimization is 68.281 mg/g DCW(dry cell weight),which is 1.96 times higher than that before optimization.

关 键 词：蒜氨酸 酿酒酵母 液质联用 正交试验 发酵工艺 

分 类 号：TS261.11[轻工技术与工程—发酵工程]