新型γ-氨基丁酸发酵培养基配方优化

Optimization of novel γ-aminobutyric acid culture medium component

利用响应面分析法对γ-氨基丁酸(GABA)发酵培养基进行优化,通过二水平正交试验观察葡萄糖、玉米浆、豆饼粉、K_2HPO_4、吐温-80、初始pH值以及谷氨酸钠(MSG)对酵母菌发酵产生GABA的影响。结果显示,最佳培养基配方为(g/L):豆饼粉26、玉米浆10、K_2HPO_410、葡萄糖9、MSG 5、初始pH值6.8,在此优化的培养基中菌株的GABA质量浓度提高了近4倍,达到3.63 g/L。

In order to optimize the culture medium component for γ-aminobutyric acid（GABA） by response surface analysis（RSA）, the influence of glucose, corn steep liquor, soybean flour, K_2HPO_4, Tween-80, initial p H value and monosodium glutamate（MSG） on GABA production was evaluated using a fractional factorial design. The results showed the best formula of culture medium was（g/L）： soybean flour 26, corn steep liquor 10, K_2HPO_4 10, glucose 9, MSG 5, initial p H =6.8. The yield of GABA increased nearly for 4 times to 3.63 g/L.