代谢工程改造酿酒酵母合成玉米黄质  

Metabolic engineering of Saccharomyces cerevisiae for zeaxanthin synthesis

作　　者：赵崇屹 周景文 徐沙 ZHAO Chongyi;ZHOU Jingwen;XU Sha(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China;Center for Future Food Science,Jiangnan University,Wuxi 214122,China)

机构地区：[1]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 [2]江南大学生物工程学院,江苏无锡214122 [3]江南大学未来食品科学中心,江苏无锡214122

出　　处：《食品与发酵工业》2024年第5期1-6,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(22278188)。

摘　　要：玉米黄质是一种类胡萝卜素,在很多领域都有一定的应用。该研究在前期构建的脂质体积累酿酒酵母的基础上,表达玉米黄质合成酶,初步得到一株能够积累玉米黄质的酿酒酵母工程菌。进一步优化补料碳源、补料时间和补料方式,最终在5 L的发酵罐从48 h开始以指数流加的方式流加葡萄糖,得到玉米黄质的产量为47.7 mg/L。综上,该研究构建了一株高产玉米黄质重组菌并对其进行了发酵验证,研究结果为后续进行发酵优化提供了基础以及改进的方向。Zeaxanthin is a carotenoid,which has certain applications in many fields.In this study,a zeaxanthin-yielding strain was obtained based on a previous construction of Saccharomyces cerevisiae with lipid engineering.Further optimization of the feeding resource,feeding time and feeding mode,the yield of zeaxanthin was increased to 47.7 mg/L when feeding glucose after 48 h under the exponential feeding mode in 5 L fermentor.To sum up,In this study,a recombinant strain with high yield of zeaxanthin was constructed and its fermentation validation was carried out.The research results provided the basis and improvement direction for subsequent fermentation optimization.

关 键 词：玉米黄质 指数流加 酿酒酵母 脂质载体 补加葡萄糖 

分 类 号：TS205.5[轻工技术与工程—食品科学]