摘要
根据酿酒酵母2-10515摇瓶发酵生产谷胱甘肽发酵曲线特点,设计了一种低p H环境,即将种子液先在p H3.5条件下培养6 h,经接种后以适应发酵过程中长时间的低p H环境从而促进其合成谷胱甘肽的能力。低p H环境中的种子液接种发酵过程中,发酵液生物量、胞内谷胱甘肽总产量及胞内谷胱甘肽含量最大值分别为9.7 g/L、25.6 mg/L、4.1 mg/g,比未经处理条件下最大值分别提高了38.3%、39.5%、5.8%。此结果表明,利用低p H处理能够提高酿酒酵母2-10515生产谷胱甘肽能力。
According to shaking flask fermentation curve of saccharomyces cerevisiae 2-10515 for glutathione production, a low pH environment was designed in this study. The seed was trained 6 h under the condition of pH3.5, then can adapt to the long fermentation process of low pH environment so as to promote its ability to synthesize glutathione. The maximum of biomass, intracellular GSH production and intracellular GSH content were 9.7 g/L, 25.6 mg/L, 4.1 mg/g, increased by 38.3 %, 39.5 %, 5.8 %respectively than untreated conditions. The results showed that the GSH production capacity of Saccharomyces cerevisiae 2-10515 was enhanced under the low pH treatment.
出处
《食品研究与开发》
CAS
北大核心
2014年第21期116-118,共3页
Food Research and Development
基金
国家自然科学基金资助项目(31171758)
常熟理工学院毕业设计论文重点资助课题(LG1308)
关键词
低pH处理
酿酒酵母
发酵
谷胱甘肽
low pH treatment
Saccharomyces cerevisiae
fermentation
glutathione
