食品科学

• 生物工程 • 上一篇    下一篇

响应面法优化假丝酵母Y6产γ-氨基丁酸发酵工艺

郑鸿雁1,赵炜彤1,昌妍希2   

  1. 1.吉林农业大学食品科学与工程学院,吉林 长春 130118;2.内蒙古医科大学药学院,内蒙古 呼和浩特 010100
  • 出版日期:2015-05-15 发布日期:2015-05-11

Optimization of Medium Components and Culture Conditions for Enhanced Yield of γ-Aminobutyric Acid by Candida sp. Y6 by Response Surface Methodology

ZHENG Hongyan1, ZHAO Weitong1, CHANG Yanxi2   

  1. 1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;
    2. Pharmacy College, Inner Mongolia Medical University, Hohhot 010100, China
  • Online:2015-05-15 Published:2015-05-11

摘要:

从火龙果果实表面上筛选出一株发酵产γ-氨基丁酸(γ-aminobutyric acid,GABA)假丝酵母菌菌株Y6(Candida sp.)。用反相高效液相色谱测定发酵液中GABA含量。响应面试验确定其最适培养基成分为:蔗糖23 g/L、麸皮65 g/L、L-谷氨酸6 g/L、磷酸吡哆醛0.5 mmol/L。最适培养条件为初始 pH 4.5、培养温度28 ℃、转速200 r/min、培养时间3.5 d。结果表明:优化之后GABA的产量提高了72%。

关键词: &gamma, -氨基丁酸, 假丝酵母, 响应面法, 培养基成分

Abstract:

In this study, we optimized medium components and culture conditions of Candida sp. Y6, a γ-aminobutyric
acid (GABA)-producing strain isolated from the surface of pitaya, using response surface methodology (RSM). The
content of GABA in fermentation broth was analyzed by reversed phase high performance chromatography (RP-HPLC).
The optimal fermentation medium was found to consist of 23 g/L sucrose, 65 g/L wheat bran, 6 g/L L-glutamate, and 0.5 mmol/L
pyridoxal phosphate, and the optimal culture conditions were initial medium pH 4.5 and 28 ℃ for 3.5 d with a shaking speed of
200 r/min. Under the optimal conditions, the yield of GABA was increased 72% when compared with that before optimization.

Key words: γ-aminobutyric acid, Candida sp., response surface methodology, medium components

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