酿酒酵母发酵生产S-腺苷甲硫氨酸工艺的优化

Optimization of S-adenosylmethionine Fermentation Process by Saccharomyces cerevisiae

目的优化酿酒酵母LS101发酵生产S-腺苷甲硫氨酸(SAM)的工艺。方法用单因素实验法,通过测定SAM浓度、细胞浓度、胞内SAM含量以及胞外SAM浓度等参数来确定较为适合的工艺。结果得到适合的培养基组成为:蔗糖10%～12%,L-甲硫氨酸0.4%,尿素1.5%～2%,酵母粉3%,甘氨酸0.1%,生物素4mg/L。8L发酵罐间歇分批补料发酵,培养54h后SAM产量为3.9g/L,细胞浓度达到42.2g/L。结论得到了优化的酿酒酵母LS101生产SAM发酵工艺,提高了SAM发酵水平。

Objective To optimize S-adenosylmethionine（SAM） fermentation process by Saccharomycs cerevisiae LS101. Methods The fermentation process was optimized by single factor experiment. The fermentation parameters including SAM concentration, cell concentration, SAM content and extracellular concentration of SAM were measured in order to choice a better fermentation process. Results A medium containing 10 % - 12 % of sucrose, 0.4 % of L-methionine, 1.5 % -2 % of urea, 3 % of yeast extract powder, 0.1% of glycine and 4 mg/L of biotin was found to be suitable for SAM production. A fed-batch fermentation process was conducted in a 8 L fermentor. The SAM concentration could be up to 3.9 g/L after the cultivation for 54 h and the maximal cell concentration was 42.2 g/Lo Conclusion An optimal fermentation process for SAM production can be achieved and the level of SAM fermentation can be improved.