富含S-腺苷甲硫氨酸面包酵母的发酵工艺优化

The Fermentation Technology Optimization of the High SAM Producing Baker's Yeast

对摇瓶发酵生产富含S-腺苷甲硫氨酸的面包酵母的培养条件和培养基成分进行了优化,单因子实验结果表明,发酵最适pH值为5.0,最适装液量为70/250 mL,最佳接种量为2%。正交优化实验结果表明,最佳培养基成分为12°Brix糖蜜,另加酵母粉6.667g/L,(NH4)2SO4 2.829g/L,MgSO4 0.2g/L,ZnSO4 0.1g/L,KH2PO4 1g/L,在该条件下,S-腺苷甲硫氨酸产量为14.26 mg/L,含量为1.64 mg/g,分别提高了76.5%和84.3%。

The optimized cultural condition and cultural medium of fermentation to produce the high SAM produ- cing baker＇ s yeast was studied. The results of single factor experiment showed that the most favorable pH value, medi- um volumes,inoculums size is 5.0,70/250 mL,2%. The results of orthogonal design experiments showed that the most favorable cultural medium ingredients are 12°Brix molasses,6. 667g/L yeast powder, 2. 829g/L （NH4 ）2SO4, 0. 2g/L MgSO4 ,0. lg/L ZnSO4 and lg/L KH2PO4. Under the optimal condition,SAM yield is 14.26 mg/L and content is 1.64 mg/g. It increased 76.5% and 84.3% , respectively.