高效氨氮降解菌酿酒酵母培养条件初步研究

Primary Research on the Optimization of Ammonia Nitrogen Degradation Fermentation by Saccharomyces cerevisiae

[目的]为了提高酿酒酵母降解氨氮能力,对高效氨氮降解菌酿酒酵母培养条件进行初步研究。[方法]采用单因素试验考察不同碳源、氮源、无机盐和生长因子对JM14生长的影响;并在此基础上,采用正交试验设计对酿酒酵母的发酵培养基进行优化。[结果]蔗糖、硫酸铵、氯化钙和生物素有利于酿酒酵母的生长,碳源对JM14的生长影响最明显。优化后的发酵培养基配方为:蔗糖20 g/L,硫酸铵10 g/L,氯化钙6 g/L,生物素0.1 g/L,NaCl 0.1 g/L,MgSO40.5 g/L;在此最佳配方条件下,酵母菌数可达到7.40×108CFU/ml。[结论]该方法对酿酒酵母的发酵培养基进行了优化,为酿酒酵母的工业化生产应用提供了理论依据。

[ Objective ] In order to improve the ammonia nitrogen degradation ability by Saccharomyces cerevisiae, a primary research about the fermentation optimization was studied. [ Method] By using single factor experiment, the effects of various carbon sources, nitrogen sources, inorganic salts and growth factors on JM14 growth were investigated in detail. Based on this result, the fermentation medium of Saccharomyces cerevisiae were optimized with orthogonal design. [ Result] The results showed that the carbon source had a significantly effect on the growth of JM14, and the optimal fermentation medium was composed of sucrose 20 g/L, （NH4 ）2SO4 10 g/L, CaC12 6 g/L, biotin 0.1 g/L, NaC1 0.1 g/L and MgSQ O. 5 g,/L. The number of JM14 obtained under the optimal fermentation medium was 7.40 x 10s CFU/ml. [ Conclusion] The study optimized the fermentation medium for Saccharomyces cerevisiae, which will provide theoretical basis for industrialization application of Saccharomyces cerevisiae.