Screening and Breeding of An Edible High-yield Protein-producing Strain of Candida utilis and Optimization of Its Fermentation Conditions

doi:10.7506/spkx1002-6300-200921049

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 210-213.doi: 10.7506/spkx1002-6300-200921049

Previous Articles Next Articles

Screening and Breeding of An Edible High-yield Protein-producing Strain of Candida utilis and Optimization of Its Fermentation Conditions

HE Dong-dong，ZHANG Kun-sheng*

Tianjin Key Laboratory of Food Biotechnology, Department of Food Science and Engineering, Tianjin University of Commerce,
Tianjin 300134, China

Received:2009-07-21 Online:2009-11-01 Published:2010-12-29
Contact: ZHANG Kun-sheng E-mail:zhksheng@tjcu.edu.cn

Abstract

Abstract:

This study aimed to screen and breed an edible strain of Candida utilis exhibiting high protein content via UV mutagenesis. Results showed that the exposure to 15 W UV light (at a distance of 30 cm) for 120 s led to a lethal rate of up to 89% and a new mutant strain B2 was obtained with a high protein content of 33%, which was higher than before mutagenesis (22.9%) by 37.12%. Analysis on protein content showed high genetic stability of this mutant strain after 10 passagings. The optimal B2 fermentation, which resulted in high protein content in mycelia (37%) and biomass of Candida utilis was achieved through culture at 32 ℃ with a shaking speed of 160 r/min using glucose as carbon source and (NH4)2SO4 and yeast extract powder as nitrogen sources.

Key words: UV mutagenesis, fermentation, optimization

CLC Number:

TQ926.1

HE Dong-dong，ZHANG Kun-sheng*. Screening and Breeding of An Edible High-yield Protein-producing Strain of Candida utilis and Optimization of Its Fermentation Conditions[J]. FOOD SCIENCE, 2009, 30(21 ): 210-213.

[1]	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.
[2]	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.
[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]	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.
[7]	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.
[8]	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.
[9]	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.
[10]	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.
[11]	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.
[12]	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.
[13]	LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang. Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts [J]. FOOD SCIENCE, 2021, 42(14): 86-93.
[14]	LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo. Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria [J]. FOOD SCIENCE, 2021, 42(14): 110-120.
[15]	LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong. Effect of Light Fermentation on the Flavor of Beef Jerky [J]. FOOD SCIENCE, 2021, 42(14): 232-239.

Screening and Breeding of An Edible High-yield Protein-producing Strain of Candida utilis and Optimization of Its Fermentation Conditions

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments