酿酒酵母DL28转化产γ-氨基丁酸主要影响因子的筛选

Screening out Main Factors Affecting Transformation of the γ-aminobutyric Acid from Saccharomyces cerevisiae DL28

[目的]筛选出对酿酒酵母重组菌转化产生γ-氨基丁酸(GABA)具有影响的主要因素。[方法]利用Plackett-Burman试验设计对谷氨酸脱羧酶基因(GAD 1)高效表达重组菌Saccharomyces cerevisiae DL28转化产GABA的主要影响因子,如菌体浓度、底物浓度、转化温度、转速、转化时间及起始pH等进行研究,筛选出主要影响因素。[结果]试验表明,菌体浓度(P=0.012 3)、转化时间(P=0.047 5)及起始pH(P=0.001 9)对转化产生GABA具有显著影响。[结论]研究可为进一步优化菌株DL28产GABA转化条件提供理论依据与实践基础。

[Objective] To screen out main factors affecting transformation of the γ- aminobutyric acid from Saccharomyces cerevisiae DL28.[Method]The Plackett-Burnam design was applied to screen out the key factors from the following components,namely,cell concentration,substrate concentration,transition temperature,rotary speed,transformation time and initial pH,which would affect the γ-aminobutyric acid production of the recombinant strain Saccharomyces cerevisiae DL28 with high expressive glutamic acid decarboxylase genes. [Result]It was found that cell concentration（ P = 0. 012 3）,transformation time（ P = 0. 047 5） and initial pH（ P = 0. 001 9） were the significant factors for the GABA production of Saccharomyces cerevisiae DL28. [Conclusion] This provides a theoretical foundation and practical basis for the further optimization of conversion conditions producing GABA of strain DL28.