酿酒酵母高密度有氧发酵条件的研究

Study on high density aerobic fermentation conditions of saccharomyces cerevisiae

以甜菜糖蜜为唯一碳源筛选酿酒酵母高密度有氧发酵条件,以实验室选育的酵母菌为试验用菌株,通过单因素和正交试验,优化实验室摇瓶发酵的条件,优化后的培养基为12%糖蜜,培养条件为温度30℃、初始p H值5.0、接种量4%、培养时间48 h、装液量1/5(v/v)、转速180 r/min,在此培养条件下菌体干重可达到9.63 g/l。

Yeast strain sellected in lab was used as the test strain, beet molasses as carbon source of fermen-tation to produce yeast body. Laboratory shaking flask fermentation conditions were optimized by the way ofsingle factor and orthogonal test. The optimized medium is 12% molasses, culture conditions are tempera-ture 30 ℃, initial p H 5.0, inoculability quantity 4%, incubation time 48 h, fluid volume 1/5(v/v), revolutions180 r/min. Dry cell weight can reach 9.63 g/l under the culture condition.