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对酿酒酵母生物合成腺苷甲硫氨酸(S-adenosylmethionine,SAM)发酵过程进行工艺优化,研究了半胱氨酸添加量、半胱氨酸添加时间、碳源对菌体浓度和SAM产量的影响。结果表明,在10 L发酵罐中,发酵16 h时,补加半胱氨酸至浓度2 mmol/L,发酵36 h时菌体(DCW)和SAM浓度分别达到15.40 g/L和4.11 g/L;在此基础上,更换糖蜜为碳源,并在还原糖浓度低于5 g/L时,流加糖蜜,相当于还原糖的流加速率为0.8 g/L.h,发酵36 h时菌体浓度和SAM产量分别为15.50 g/L和5.02 g/L;经过发酵工艺优化,发酵液中SAM浓度提高了43.8%。
The fermentation process of Saccharomyces cerevisiae biosynthesis S-adenosylmethionine (SAM) was optimized. The effects of cysteine addition, cysteine addition time, carbon source on the cell concentration and SAM yield influences. The results showed that the concentrations of DCW and SAM were 15.40 g / L and 4.11 g / L respectively after fermenting for 16 h in the 10 L fermenter with cysteine supplementation to a concentration of 2 mmol / L for 36 h. L; on this basis, the replacement of molasses carbon source, and when the reducing sugar concentration is less than 5 g / L, molasses flow, the equivalent of reducing sugar flow rate of 0.8 g / Lh 36 hours fermentation The concentration of SAM and the yield of SAM were 15.50 g / L and 5.02 g / L, respectively. After the fermentation process was optimized, the concentration of SAM in the fermentation broth increased by 43.8%.