酿酒酵母生物转化蛋氨酸生产S-腺苷-L-蛋氨酸  

Production of S-adenosyl-L-methionine Using Saccharomyces Cerevisiae by Bioconversion of L-methionine

作　　者：刘惠[1] 林建平[1] 吴坚平[1] 岑沛霖[1] 

机构地区：[1]浙江大学生物工程与化学工程学系生物工程研究所,浙江杭州310027

出　　处：《化学反应工程与工艺》2002年第4期310-315,共6页Chemical Reaction Engineering and Technology

摘　　要：摇瓶考察筛选酿酒酵母 (zjus1)培养 1d后补加蛋氨酸和葡萄糖生产 S-腺苷 - L -蛋氨酸 (SAM) ,并考察了酵母提取物、补加蛋氨酸浓度、葡萄糖浓度及转化 p H对酵母细胞的生长和 SAM产量的影响 ,15 LB.Braun罐间歇培养及转化过程实验表明 ,溶氧提高利于碳源利用、细胞生长和 SAM产量提高 ,SAM水平可达 80 0 mg/ L ,酵母密度 DCW=15 g/ L ,蛋氨酸转化率约 30 %。Precultured Saccharomyce cerevisiae (zjus1) was chosen to producing S-adenosyl-L-methionine (AdoMet) in the presence of methionine after screening. Effects of yeast extracts, supplemented glucose and L-methionne, pH value on the biotransforming processe were studied in shake flasks. Batch studies in a 15L B. Braun fermentor indicated higher dissolved oxygen concentration were beneficial for carbon source utilizing, cell growth and products formation. The volume yield reached 800 mg/L of AdoMet with 15 g DCW/l of biomass and about 30% of coversion ratio of methionine.

关 键 词：生产 S-腺苷-L-蛋氨酸 酿酒酵母 蛋氨酸 生物转化 

分 类 号：TQ922[轻工技术与工程—发酵工程]