脱落酸的摇瓶发酵工艺优化研究  

Theoptimization of the fermentation process of shaker bottles with abscisic acid

作　　者：毛玉华 肖江 聂波 张金儿 钟乐平 王会琼 聂志奎 MAO Yuhua;XIAO Jiang;NIE Bo;ZHANG Jiner;ZHONG Leping;WANG Huiqiong;NIE Zhikui(Jiangxi Xinruifeng Biochemical Co.,Ltd.Ji’an,Jiangxi 331300,China)

机构地区：[1]江西新瑞丰生化股份有限公司,江西吉安331300

出　　处：《生物灾害科学》2024年第1期142-148,共7页Biological Disaster Science

基　　金：江西省地质局科技研究项目(2022JXDZKJKY12)。

摘　　要：【目的】通过脱落酸的摇瓶发酵工艺优化,提高脱落酸的摇瓶发酵水平,从而减少摇瓶效价误差,有利于诱变效应的分析。【方法】通过工艺试验确定对脱落酸摇瓶发酵的影响因素,对影响因素进一步进行正交优化试验,得到脱落酸摇瓶培养基的最优配比组合浓度。【结果】脱落酸摇瓶配方中的麦麸可以完全被黄豆粉替代,替代后其摇瓶效价从0.171 g/L提高到0.550 g/L,提高幅度达221.6%。经过进一步正交试验,以黄豆粉、麦芽糖、乙二醇为影响因素,摇瓶产量为评价指标,摇瓶产量结果显示黄豆粉为最显著影响因子,其次为麦芽糖。得到最佳摇瓶配方为黄豆粉5 g/L、麦芽糖10 g/L、乙二醇4 g/L,花生粉4 g/L,葡萄糖4 g/L,硫酸镁1 g/L。摇瓶发酵效价从0.205 g/L提高到1.441 g/L,比对照提高602.9%,其提高幅度较大。【结论】发酵摇瓶中黄豆粉替代麦麸更有利于发酵过程中脱落酸菌产素水平的提高。[Objective]By optimizing the shaking flask fermentation process of abscisic acid,the shaking flask fermentation level of abscisic acid was improved,thus reducing the titer error of the shaking flask,which was beneficial to the analysis of the mutagenic effect.[Method]The influencing factors of the shaking flask fermentation of abscisic acid were determined by the process test,and the optimal combination concentration of the shaking flask culture medium of abscisic acid was obtained by further orthogonal optimization tests.[Result]The results showed that the wheat bran in the shake flask formula of abscisic acid could be completely replaced by soybean powder,and its shake flask titer increased from 0.171 g/L to 0.550 g/L,with an increase rate of 221.6%.After further orthogonal tests,soybean flour,maltose and ethylene glycol were taken as influencing factors,and the shake-flask yield was taken as the evaluation index.The results of the shake-flask yield showed that soybean flour was the most significant influencing factor,followed by maltose.The best shake-flask formula was obtained as follows:soybean powder 5 g/L,maltose 10 g/L,ethylene glycol 4 g/L,peanut powder 4 g/L,glucose 4 g/L,magnesium sulfate 1 g/L.The fermentation titer of the shake-flask was increased from 0.205 g/L to 1.441 g/L,which was 602.9%higher than that of the control,and the increase was significant.[Conclusion]The study shows that soybean powder replacing of wheat bran in the fermentation shake flask is more beneficial to improve the level of ABA production.

关 键 词：脱落酸 摇瓶发酵工艺 摇瓶发酵水平 工艺试验 正交试验 

分 类 号：S482.8[农业科学—农药学] TQ920.6[农业科学—植物保护]