氨基酸前体对酿酒酵母生产谷胱甘肽影响的研究

EFFECT OF AMINO ACIDS PRECUSOR ON THE PRODUCTION OF GLUTATHIONE BY SACCHAROMYCES CEREVISIAE

通过摇瓶培养,研究了L-半胱氨酸、甘氨酸、L-谷氨酸3种氨基酸前体不同浓度及不同添加时间对突变株YF(ZnCl2r,Ethr)生产谷胱甘肽的影响.结果表明L-半胱氨酸能显著促进胞内谷胱甘肽的积累——当发酵12h时,添加浓度为2mmol/L的L-半胱氨酸,谷胱甘肽浓度提高了102%,而甘氨酸和L-谷氨酸对酵母发酵生产谷胱甘肽的影响不大.

The effect of amino acids precusor on the production of glutathione by YF（ZnClr^2, Eth^r） is researched. It is determined that L-Cysteine can namely enhance the intracellular GSH accumulation in shaking flask culture. After fermentating 12 h, 2 mmol/L of L-Cysteine was introduced into medium, the concentration of GSH was increased by 102%. But L- glutamate and Clycin couldn＇t greatly improve the biosynthesis of GSH.