| 产S-腺苷甲硫氨酸菌株的筛选及发酵工艺优化 |
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| 引用本文： | 万荣娥,王启明,张喜团,熊善柏.产S-腺苷甲硫氨酸菌株的筛选及发酵工艺优化[J].华中农业大学学报,2011,30(1):109-114. |
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| 作者姓名： | 万荣娥 王启明 张喜团 熊善柏 |
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| 作者单位： | 1. 华中农业大学食品科技学院,武汉,430070
2. 中国科学院微生物研究所,北京,100101 |
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| 基金项目： | 中国科学院知识创新青年人才领域前沿项目 |
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| 摘 要： | 以45株酵母菌株作为出发菌株,筛选出2株高产SAM(S-腺苷甲硫氨酸)的酿酒酵母菌株(A12A、A18A),以该2株酿酒酵母菌株为对象,研究发酵温度、发酵液初始pH值、摇床转速以及发酵时间对菌体产量和SAM产量的影响,并优化发酵工艺条件,以提高SAM的产量.结果表明:发酵温度、发酵液初始pH值、摇床转速和发酵时间对菌体...
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| 关 键 词： | 酿酒酵母 S-腺苷甲硫氨酸 发酵工艺 |
| 收稿时间： | 2010/4/17 0:00:00 |
Screening of Saccharomyces cerevisiae producing S-adenosylmethionine and optimization of fermentation process |
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| WAN Rong-e,WANG Qi-ming,ZHANG Xi-tuan,XIONG Shan-bai.Screening of Saccharomyces cerevisiae producing S-adenosylmethionine and optimization of fermentation process[J].Journal of Huazhong Agricultural University,2011,30(1):109-114. |
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| Authors: | WAN Rong-e WANG Qi-ming ZHANG Xi-tuan XIONG Shan-bai |
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| Institution: | WAN Rong-e1 WANG Qi-ming2 ZHANG Xi-tuan1 XIONG Shan-bai11.Department of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070 China,2.Institute of Microbiology Chinese Academy of Sciences,Beijing 100101,China |
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| Abstract: | The effects of fermentation temperature,the initial pH of fermentation broth,shaking speed and feeding time on the cell dry weight and yield of S-adenosyl-L-methionine(SAM) produced by Saccharomyces cerevisiae(A12A,A18A) selected from 45 yeast strains were studied,and the fermentation conditions was optimized.The results showed that cell dry weight and SAM production were significantly affected(P<0.05) by fermentation temperature,the initial pH,rotation speed and the feeding time.With the orthogonal optimiz... |
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| Keywords: | Saccharomyces cerevisiae S-adenosyl-L-methionine fermentation process |
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