食品科学 ›› 2012, Vol. 33 ›› Issue (23): 259-265.

• 生物工程 • 上一篇    下一篇

耐受性黄酒酵母YS6.2.5生物转化铁的工艺优化

朱 强1,夏艳秋1,2,关宏军1,汪志君2   

  1. 1.淮海工学院海洋学院 2.扬州大学食品科学与工程学院
  • 收稿日期:2011-12-27 修回日期:2012-11-13 出版日期:2012-12-15 发布日期:2012-12-12
  • 通讯作者: 朱强 E-mail:zq7685@163.com

Optimal Culture Conditions for Biotransformaion of Iron in Tolerant Chinese Rice Wine Yeast YS6.2.5

  • Received:2011-12-27 Revised:2012-11-13 Online:2012-12-15 Published:2012-12-12

摘要: 通过耐铁实验及铁驯化实验研究耐受性黄酒酵母YS6.2.5转化铁的特性,通过摇瓶实验及发酵罐放大实验研究YS6.2.5转化铁工艺。结果表明:YS6.2.5具有较强的耐铁能力及转化铁潜力,500mL三角瓶摇瓶优化工艺为:接种量10%、装液量40%、初始Fe2+质量浓度1000mg/L、培养时间24h、初始pH4.0、培养温度28℃、摇床转速200r/min,培养结束生物量为(14.68±0.37)g/L,细胞铁含量为(30.15±0.70)mg/g;以摇瓶实验为基础,采用50L培养罐中试放大,调整接种量15%、装液量60%,在对数生长初期2h内恒速流加Fe2+,培养18h,总铁含量最高达674.79mg/L,是摇瓶培养的1.52倍,富集率为67.48%,有机化程度为97.81%,转化率为66.00%。

关键词: 黄酒酵母YS6.2.5, 富铁, 生物转化, 中试放大

Abstract: The biotransformation of iron in Chinese rice wine yeast (Saccharomyces cerevisiae) YS6.2.5 was investigated by tolerance and acclimation tests and culture conditions for iron biotransformation in a shake flask and a fermentor were optimized. The strain had strong iron tolerance and potential for iron biotransformation. The optimal culture conditions in a 500-mL shake flask were determined as follows: an inoculum size of 10%, a medium loading of 40%, and initial pH 4.0 for culture at 28 ℃ for 24 h at a shaking speed of 200 r/min. At the end of the culture period, the biomass and iron content of yeast cells were (14.68 ± 0.37) g/L and (30.15 ± 0.70) mg/g, respectively. The optimal culture conditions in a 50-L fermentor were determined as follows: an inoculum size of 15%, a medium loading of 60%, and addition of Fe2+ at a constant flow rate during the early logarithmic growth phase. After 18 h culture under these conditions, the iron content of yeast cells was as high as 674.79 mg/L, which was 1.52-fold higher than shake flask culture, and the enrichment factor, the percentage of organic iron and conversaion rate were 67.48%, 97.81% and 66.00%, respectivley.

Key words: Chinese rice wine yeast, iron enrichment, biotransformaion, scale-up

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