豆油对藤仓赤霉菌978菌株产赤霉素GA_3发酵的影响

Effects of Soybean Oil on Fermentation of GA_(3) Produced by Gibberella fujikuroi 978

在藤仓赤霉菌(Gibberella fujikuroi)978菌株产赤霉素GA3的发酵前期,研究了发酵初始培养基中添加不同浓度豆油对发酵过程脂肪酶活性的影响,结果表明:添加1.0%(W/V)的豆油,在发酵48～60 h仍能对脂肪酶进行诱导,从而维持较高的脂肪酶活性,有利于菌体利用补加的豆油合成赤霉素GA3.在此基础上进一步探讨了补油发酵过程中豆油补加时间和补加浓度对赤霉素GA3合成的影响,试验表明:补油发酵起始培养基中添加豆油1.0%(W/V)、发酵60 h补加4.0%(W/V)豆油能显著提高赤霉素GA3产量,与全淀粉发酵培养基发酵相比,在摇瓶发酵水平上赤霉素GA3的产量提高了23%,在10 L发酵罐上产量提高了40%.

The effect of initial soybean oil concentration on lipase activity was investigated during the early phase of GAs production by Gibberella fujikuroi 978. The result indicate that appropriate lipase activity could be induced and maintained by 1.0% （W/V） initial soybean oil, which would create an optimal condition to utilize added soybean oil efficiently in the fed-batch fermentation. The optimal method adding 1.0% （W/V） soybean oil in the initial medium and feeding 4.0% （W/V） of soybean oil after 60 h cultivation was established. The GA3 yields could be increased by 23% in flask and nearly 40% in 10 L fermentor compared with that of the control.