产辅酶Q10热带假丝酵母菌株C-1发酵过程优化

Optimization of Fermentation Process of CoQ_(10) Produced by Candida Tropicalis(Strain C-1)

该文以热带假丝酵母(candida tropicalis)C-1为CoQ10的生产菌,通过发酵过程的优化,重点考察了碳源、氮源、接种量、酸碱度和装液量等对生物量和CoQ10产量的影响。发现氮源对产物合成影响最大,其次分别是酸碱度、装液量和碳源。优化后的发酵条件是:碳源,葡萄糖26g/L+蔗糖26 g/L;氮源,酵母膏7.5 g/L+蛋白胨7.5 g/L;pH为6.5,装液量为40 mL,发酵时间为30 h,培养温度为30℃,CoQ10的得率为10.8 mg/L。此外,加入适量的维生素B1、烟酸和铁离子等有利于CoQ10微生物细胞的生长和CoQ10产量的提高。

The fermentation process of candida tropicalis （ strain C-1 ） is optimized. The effect of some ferment conditions, including carbonaceous, nitrogenaceous, inoculating volume, pH and medium volume, on the biomass and content of CoQ10 are researched. The orthogonal test is used to analyze these fermentation conditions. The results show that nitrogenaceous is very important to CoQ10 synthesis and that pH, medium volume, and carbonaceous are in the next place. An elementary ferment condition is gained, that is, carbonaceous （glucose 26 g/L ＋ sucrose 26 g/L）, nitrogenaceous （yeast extract 7.5 g/L ＋ peptone 7.5 g/L）, pH （6.5）, medium volume （40 mL）, ferment time （30 h）, culture temperature （30 ℃ ）, and vitamin B1, nicotinic acid and iron are added to the medium for speeding growth. 10.8 mg/L CoQ10 is obtained.