响应面法优化酿酒酵母发酵产谷胱甘肽工艺

Technology Optimization for the Production of Glutathione Fermented by Saccharomyces cerevisiae

为了探索酿酒酵母发酵生产谷胱甘肽(Glutathione,GSH)的最佳工艺条件。在单因素试验基础上,通过Plackett-Burman试验结合响应面设计方法对液体发酵培养基进行优化。结果表明:酿酒酵母发酵生产GSH的最优培养基配方为葡萄糖71 g·L^(-1)、酵母膏4 g·L^(-1)、NH_(4)Cl 6 g·L^(-1)、KH_(2)PO_(4)2.0 g·L^(-1)、MgSO_(4)0.5 g·L^(-1),pH 6.0,在此条件下,GSH理论产量达79.51 mg·L^(-1)。经3批次平行试验验证,GSH实际产量均值为80.5 mg·L^(-1),与预测值相近,较优化前产量(65.03 mg·L^(-1))提高了约19.2%。

In order to explore the optimal technological conditions for the production of glutathione(GSH)fermented by Saccharomyces cerevisiae,based on the single factor experiment,the liquid fermentation medium was optimized through Plackett-Burman design experiment combined with the response surface methodology.The results showed that the optimal culture medium for the production of GSH fermented by Saccharomyces cerevisiae was as follows:glucose of 71 g·L^(-1),yeast extract paste of 4 g·L^(-1),NH_(4)Cl of 6 g·L^(-1),KH_(2)PO_(4) of 2.0 g·L^(-1),MgSO_(4) of 0.5 g·L^(-1),pH of 6.0.After three batches of parallel experiments,the mean value for the actual yield of GSH was 80.5 mg·L^(-1),which was similar to the predicted value and increased by about 19.2% higher than that before optimization(65.03 mg·L^(-1)).