高产SOD酵母菌的诱变选育及发酵条件研究

食品科学 ›› 2005, Vol. 26 ›› Issue (10): 147-150.

高产SOD酵母菌的诱变选育及发酵条件研究

杨明琰, 郭爱莲, 沈俭, 张晓琦, 黄继红

陕西省微生物研究所，西北大学

出版日期:2005-10-15 发布日期:2011-09-25

Study on Breeding and Fermentation Conditions of High-yield SOD from Sacdharomyces cerevisiace

YANG Ming-Yan, GUO Ai-Lian, SHEN Jian, ZHANG Xiao-Qi, HUANG Ji-Hong

1.Microbiology Institute of Shaanxi; 2.School of Life Science, Northwest University

Online:2005-10-15 Published:2011-09-25

摘要/Abstract

摘要： 用紫外线诱变酿酒酵母B094原生质体,得到1株SOD含量较高的菌株BUV094,其SOD含量为720U/g湿菌体。用正交试验及单因子条件试验对该突变株进行培养基组成及发酵条件的研究,结果表明:其最佳培养基组成为葡萄糖2%,蛋白胨1%,酵母膏1%,7Be麦芽汁9%(V/V),CuSO475mmol/ml,ZnSO425mmol/ml;最佳培养条件为:初始pH5.5,摇瓶装量为75ml/500ml三角瓶,接种量为15%,培养时间24h。在此条件下,该菌细胞生物量为5.39g/100ml,SOD含量为1024U/g湿菌体,SOD产量为5520U/100ml,SOD产量较出发菌株提高103%。

关键词: 酿酒酵母BUV094, 诱变育种, 发酵条件, SOD含量, SOD产量

Abstract: A SOD high-yield mutant was filtrated out through UV treatment to protolast of Sacdharomyces cerevisiace. The SOD activity was 720U/g fresh cell. The medium and fermentation condition was studied. It showed that the optimal medium was consisted of 2% glucose, 9%(V/V) malt wort, 1%peptone, 1%yeast extract, CuSO4 75mmol/ml ZnSO4 25mmol/ml. The optimal culture conditions were as follows:initial pH 5.5, medium cubage 75ml/500ml, 15%concentration inoculated and culture time 24h. In this condition,the biomass was 5.39g/100ml, SOD activity was 1024U/g fresh cell and SOD production was 5520U/ 100ml, yield 103% times of original strain.

Key words: S.cerevisiae BUV094, mutagenesis, breed, fermentation condition, SOD production

杨明琰, 郭爱莲, 沈俭, 张晓琦, 黄继红. 高产SOD酵母菌的诱变选育及发酵条件研究[J]. 食品科学, 2005, 26(10): 147-150.

YANG Ming-Yan, GUO Ai-Lian, SHEN Jian, ZHANG Xiao-Qi, HUANG Ji-Hong. Study on Breeding and Fermentation Conditions of High-yield SOD from Sacdharomyces cerevisiace[J]. FOOD SCIENCE, 2005, 26(10): 147-150.

[1]	焦雯姝，关嘉琦，史佳鹭，李柏良，陆婧婧，闫芬芬，李娜，占萌，霍贵成. 响应面法优化乳酸乳球菌KLDS4.0325产叶酸的培养基成分及发酵条件[J]. 食品科学, 2020, 41(6): 123-130.
[2]	郑义，张健，曹永强，赵笑，余志坚，陈超，杨贞耐. 产β-D-半乳糖苷酶马克斯克鲁维酵母的分离鉴定及其产酶特性[J]. 食品科学, 2020, 41(2): 158-165.
[3]	祝霞，王璐璐，赵丹丹，王诗，韩舜愈，杨学山. 甘肃河西走廊葡萄酒产区本土酒酒球菌发酵耐受性分析[J]. 食品科学, 2020, 41(18): 159-164.
[4]	刘维，虎虓真，朱莉，甘建红，卢瑛，陶宁萍，王锡昌，许长华. 灵芝三萜的研究与应用进展[J]. 食品科学, 2019, 40(5): 309-315.
[5]	杨然，张笑雨，刘朋肖，范光森，李秀婷,. 耐热木聚糖酶菌株的筛选鉴定及发酵条件分析[J]. 食品科学, 2019, 40(18): 101-107.
[6]	祝霞，刘琦，赵丹丹，王璐璐，韩舜愈，杨学山. 酿造条件对酿酒酵母发酵香气的影响[J]. 食品科学, 2019, 40(16): 115-123.
[7]	孔维宝，杨洋，陈冬，汪洋，达文燕，牛世全. 1 株类胡萝卜素产生菌的鉴定及其发酵培养基的优化[J]. 食品科学, 2018, 39(24): 108-115.
[8]	王瑶，李琪，李平兰. 响应面法优化植物乳杆菌LPL-1产细菌素发酵条件及细菌素理化性质分析[J]. 食品科学, 2018, 39(22): 101-109.
[9]	张杰，侯潞丹，贺志斌. 响应面试验优化杏鲍菇液体发酵菌种培养条件[J]. 食品科学, 2017, 38(6): 147-152.
[10]	田雪莲，尹显慧，龙友华，蔡滔，李洪. 猕猴桃溃疡病菌拮抗菌筛选、鉴定及发酵条件优化[J]. 食品科学, 2017, 38(16): 79-85.
[11]	王颖，高翔，周君，张春丹，李晔，王祖忠，袁贝，戴娟，钱琴莲，苏秀榕. 以浒苔为碳源的地衣芽孢杆菌发酵产蛋白酶条件优化[J]. 食品科学, 2016, 37(7): 117-122.
[12]	邵帅，戴军，杜馨，王常高，林建国，蔡俊. 降解黄曲霉毒素B1菌株的发酵条件优化及降解机制[J]. 食品科学, 2016, 37(5): 138-143.
[13]	苏日娜，双全. 戊糖乳杆菌S1-4产抑菌物质发酵条件的优化及其抑菌谱[J]. 食品科学, 2016, 37(3): 109-113.
[14]	程雷，尹胜，孙宝国，陈敏，王成涛，隆歆然，王子豪. 高产靛蓝色素大肠杆菌基因工程菌的构建及其发酵条件优化[J]. 食品科学, 2016, 37(23): 184-190.
[15]	冯志彬，薛钰，陈国忠，张娟，罗乐，程仕伟. 1 株产壳聚糖酶细菌的分离、鉴定和发酵条件优化[J]. 食品科学, 2016, 37(19): 171-176.