Optimization of Fermentation Conditions for Erythritol Production by Yeast RH-UV-L4-F9 Using Response Surface Methodology

Abstract

Abstract: This work reports the application of response surface methodology based on a three-variable, three-level Box-Benhnken design to optimize fermentation parameters to enhance the production of erythritol from molasses and corn syrup using yeast RH-UV-L4-F9, a potent erythritol producing strain. The optimal values of temperature, pH and shaking speed were 32.3 ℃, 5.1 and 176 r/min, respectively. Under the optimized conditions, the yield of erythritol was 166.89 mg/mL, which was 1.2-fold higher than before the optimization.

Key words: erythritol, response surface methodology, fermentation, optimization

CLC Number:

ts201.3

References

[1]KATSUHIKO S.nullARIHIRO T, TAKASHI Y, et al. Key role for transketolase activity in erythritol production by Trichosporonoides megachiliensis SN-G42[J].. Bioscience and Bioengineering,2009,:-
[2]JINBYUNG P, BYUNGCHEOL S, JUNGRYUL K, et al.Production of Erythritol in Fed-Batch Cultures of Trichosporon sp[J].. FERMENTATION AND BIOENGINEERING,1998,(6):577-580
[3]金树人.[J].李瑛, 夏桂珍等. 糖醇生产技术与应用[M]. 北京: 中国轻工业出版社,2008,:-
[4]李树东.宋微, 宋春红等. 发酵法生产赤藓糖醇的研究综述[J].农产品加工,2009,:-
[5]朱路甲.[J].陈玉海, 王宝军等. 赤藓糖醇生产现状及应用[N]. 中国食品报,2010,:-
[6]范光先.张海平, 诸葛健. 耐高渗酵母产赤藓糖醇的影响因素[J].无锡轻工大学学报,2001,:-
[7]叶娴, 董海洲.微生物发酵法生产赤鲜糖醇的研究[J].食品与药品,2007,9(4):38-40
[8]刘俊梅.王立梅, 谷微微等. 原生质融合选育高产赤藓糖醇菌株的研究[J].食品科学,2008,11(29):422-426
[9]S.L.C. FERREIRA, RE. BRUNS, H.S. FERREIRA, et al. Box-Behnken design: An alternative for the optimization of analytical methods[J].. Analytica Chimica Acta,2007,597:179-186
[10]LUCIA C V, REINALDO F T, CARMEN L O P.Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (Theobroma cacao L) using response surface methodology[J].. Carbohydrate Polymers,2011,84:1230-1236
[11]陈海燕.刘俊梅, 王玉华等. 高产赤藓糖醇菌株RH-UV-L4-F9发酵条件的优化[J].食品与发酵工业,2007,:-
[12]TATSUJI S, HIROAKI I.Quantitative Determination of Erythritol from Various Natural Cheeses by HPLC[J].Food Sci. Technol,1996,2(2):82-83
[13]左爱连, 张伟国.利用Design- Expert软件优化丝氨酸羟甲基转移酶产酶培养基[J].生物技术,2008,18(3):45-49

[1]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[2]	WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong. Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(8): 137-142.
[3]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[4]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[5]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[6]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[7]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[8]	JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang. High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides [J]. FOOD SCIENCE, 2021, 42(4): 145-152.
[9]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[10]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[11]	LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong. Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides [J]. FOOD SCIENCE, 2021, 42(3): 143-149.
[12]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[13]	MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng. Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine [J]. FOOD SCIENCE, 2021, 42(2): 97-104.
[14]	LI Sining, TANG Shanhu, REN Ran. Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk [J]. FOOD SCIENCE, 2021, 42(18): 127-134.
[15]	BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI. Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice [J]. FOOD SCIENCE, 2021, 42(16): 83-88.