响应面法优化酿酒酵母培养基及培养条件

Optimization of medium and culture conditions of Saccharomyces cerevisiae by response surface method

为了提高酿酒酵母(Saccharomyces cerevisiae)生物量及干燥后复水存活率,采用单因素试验及响应面试验对酿酒酵母的培养基和培养条件进行优化。结果表明,从四种酿酒酵母培养基中优选出酵母浸出粉胨葡萄糖(YEPD)培养基,通过单因素试验及Box-Behnken试验得到其最佳培养基组分为甘蔗糖蜜51 g/L、牛肉膏14 g/L、酵母膏15 g/L、K2HPO41.3 g/L、VB10.01 g/L、VB20.01 g/L、肌醇0.01 g/L,在此优化培养基条件下,酵母菌生物量为12.46 g/L,比优化前提高了32.73%;最佳培养条件为培养时间22 h、摇床转速195 r/min、培养温度29℃、培养pH 5.5。热激温度54℃、热激时间8 min。在此优化培养条件下,酵母菌生物量为11.32 g/L,比优化前提升了36.27%,干燥后的复水存活率达到了86.3%,比优化前提高了10.26%。

In order to improve the biomass and the rehydration survival rate after drying of Saccharomyces cerevisiae,the medium and culture conditions of S.cerevisiae were optimized by single factor tests and response surface tests.The results showed that yeast extract peptone glucose(YEPD)medium was selected from four S.cerevisiae media,and the optimal medium components obtained by single-factor tests and Box-Behnken tests were as follows:cane molasses 51 g/L,beef paste 14 g/L,yeast paste 15 g/L,K2HPO41.3 g/L,VB10.01 g/L,VB20.01 g/L,and inositol 0.01 g/L.Under the optimized medium conditions,the yeast biomass was 12.46 g/L,which was 32.73%higher than before optimization.The optimal culture conditions were culture time 22 h,shaking speed 195 r/min,culture temperature 29℃,pH 5.5.The heat shock temperature was 54℃,and the heat shock time was 8 min.Under these optimal culture conditions,the yeast biomass was 11.32 g/L,which was 36.27%higher than before optimization,and the rehydration survival rate after drying reached 86.3%,which was 10.26%higher than before optimization.