食品科学 ›› 2009, Vol. 30 ›› Issue (19): 236-239.doi: 10.7506/spkx1002-6630-200919054

• 生物工程 • 上一篇    下一篇

酵母细胞的酶解及其在丁二酸发酵生产中的应用

刘忠敏,陈可泉,李健,左鹏,雷丹,姜岷 *   

  1. 南京工业大学制药与生命科学学院,材料化学工程国家重点实验室,江苏南京 210009
  • 收稿日期:2008-10-27 修回日期:2009-07-31 出版日期:2009-10-01 发布日期:2010-12-29
  • 通讯作者: 姜岷 E-mail:jiangmin@njut.edu.cn
  • 基金资助:

    国家“863”计划项目(2006AA02Z2352);国家自然科学基金项目(20606017);
    国家自然科学基金重点项目(20336010);江苏省高校自然科学研究计划项目(05KJB180043)

Utilization of Yeast Hydrolyzates in Succinic Acid Fermentation

LIU Zhong-min,CHEN Ke-quan,LI Jian,ZUO Peng,LEI Dan,JIANG Min*   

  1.  State Key Laboratory of Materials-Oriented Chemical Engineering, College of Life Science and Pharmacy, Nanjing University of
    Technology, Nanjing 210009, China
  • Received:2008-10-27 Revised:2009-07-31 Online:2009-10-01 Published:2010-12-29
  • Contact: JIANG Min E-mail:jiangmin@njut.edu.cn

摘要:

为寻找廉价有机氮源替代丁二酸发酵培养基中昂贵的进口酵母膏,降低丁二酸发酵成本,将面包酵母、糖蜜酵母和啤酒废酵母的酶解液直接用作有机氮源发酵生产丁二酸。考察了酶水解对面包酵母、糖蜜酵母和啤酒废酵母中α-氨基氮、水解度以及氨基酸含量的影响。实验结果表明,面包酵母水解液中α-氨基氮含量、游离氨基酸总量及必需氨基酸――谷氨酸的含量分别为0.428 g/100ml,56.51 mg/ml,8.125 mg/ml,均为三种水解液中最高。初始葡萄糖浓度低于100 g/L时,丁二酸收率达68%以上,而啤酒废酵母和糖蜜酵母水解液不能被微生物有效利用,无法满足发酵生产的需求。因此,面包酵母水解液可以替代进口酵母膏作为厌氧发酵产丁二酸培养基的有机氮源。

关键词: 酵母, 酶解, 丁二酸, 有机氮源

Abstract:

In order to develop low-cost nitrogen source for replacing commercial yeast extract in fermentation production of succinic acid, alkaline protease hydrolysates of baker s, molasses and spent brewer's yeasts were exploited as nitrogen sources for high productivity of succinic acid. Content analyses of -amino nitrogen, total nitrogen and free amino acids in the three yeast hydrolysates were carried out, and effects of the three yeast hydrolysates as nitrogen sources on succinic acid production by Actinobacillus succinogenes NJ113 fermentation were investigated. Results showed that the contents of -amino nitrogen, total free amino acids and glutamate were 0.428, 56.51 and 8.125 mg/ml respectively in hydrolysate of baker's yeast, which were all higher than those in hydrolysates of other two yeasts. The yield of succinic acid using hydrolysate of baker's yeast was 68% at an initial glucose concentration of 100 g/L; in contrast, hydrolysates of molasses and spent brewer's yeasts did not exhibit effects on growth and fermentation of Actinobacillus succinogenes NJ113 at identical glucose concentration. Therefore, hydrolysate of baker s yeast could be an alternative nitrogen source to yeast extract for the production of succinic acid.

Key words: yeast , enzymatic hydrolysis , succinic acid, nitrogen source

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