摘要
通过优化胞磷胆碱底物浓度的发酵条件,提高酿酒酵母发酵菌浓及胞磷胆碱转化率。分别以胞苷酸、磷酸胆碱、硫酸镁和乙醇等底物和反应关联物质诱导酿酒酵母,采用单因素变量实验优化发酵条件。优化后,酿酒酵母C401菌株摇瓶培养的菌浓为70 g/L,胞磷胆碱转化率为53.3%,比诱导前提高了33.5%。30 L发酵中菌浓可达90.5 g/L,胞磷胆碱转化率为59%。
In order to increase fermentative cell concentration of Saccharemyces cerevisiae and to improve citicoline conversion rate, the substrates and fermentation conditions were optimized. Saccharomyces cerevisiae cells was induced by substrates and related reactants such as cylidylicacid （CMP）, choline phosphate, magnesium sulfate and ethanol, respectively and the fermentation conditions were optimized by single factor variable experimental tests. The results showed that after optimization, the cell concentration of Saccharomyces cerevisiae C401 reached 70 g/L in the shake flask cultures, which was 33.5% higher than before. In 30 L fermentation test, the cell concentration was up to 90.5 g/L and the eiticoline conversion rate reached 59% , respectively.
出处
《工业微生物》
CAS
CSCD
2016年第3期36-41,共6页
Industrial Microbiology
基金
江苏省科技成果转化专项资金资助项目(NO.BA2012090)
关键词
酿酒酵母
胞磷胆碱
底物诱导
发酵
Saccharomyces cerevisiae
citicoline
substrate induction
fermentation
