首页|产谷胱甘肽工程菌的生长周期及其遗传稳定性分析

产谷胱甘肽工程菌的生长周期及其遗传稳定性分析

Growth cycle and genetic stability analysis of glutathione producing engineering strain

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为提高一株产谷胱甘肽工程菌的发酵产量,增强菌种适应性,对酿酒酵母工程菌GSH21-1097的生长周期进行优化,并考察其菌种性能.考察菌株在不同时间段的单菌落、斜面和摇瓶生长情况,以及菌种外观,摇瓶检测谷胱甘肽质量浓度,确定该菌株的最佳生长条件:单菌落培养约56 h时菌株大小合适、谷胱甘肽产量高,比GSH21-1097工程菌株初筛效价高24.1%;在160 r/min,28 ℃条件下摇瓶培养24 h,发现培养96 h的斜面的谷胱甘肽产量可达0.55 g/L;接入发酵瓶的种子培养18~20 h为最佳;发酵摇瓶培养33~35 h时谷胱甘肽质量浓度达到峰值.以优化后的菌种生长条件考察菌株遗传稳定性,发现10代以内菌株的遗传性能稳定,摇瓶效价下降幅度小,能长期保存.通过优化酿酒酵母工程菌GSH21-1097的最适生长条件,使该菌株产谷胱甘肽的能力得到提高,菌种遗传稳定性增加.
To increase the fermentation yield and enhance the adaptability of a glutathione-producing engineering strain,optimize the growth cycle of the Saccharomyces cerevisiae engineering strain GSH21-1097,and inspect the stability of the strain.By examining the growth of single colonies,slopes,and shaking bottles of the strain at different time periods,the method by strain appearance,and the shake bottle detection of glutathione mass concentration,the optimal growth conditions for this strain have been determined.The suitable size for single colony cultivation for about 56 hours has a high glutathione content,which was 24.1%higher than the initial screening potency of GSH21-1097 engineering strains;after 24 hours of cultivation at 160 r/min and 28 ℃ in a shaking flask,cultivate a slope for 96 hours,and the yield of glutathione can reach 0.55 g/L;the optimal time for controlling the seeds inserted into the fermentation bottle was 18-20 hours;the glutathione mass concentration reached its peak after 33-35 hours of fermentation in a shaking flask.The optimized growth conditions of the strain were used to investigate the genetic stability of the genetic strain.Within ten generations,the genetic performance remained stable,exhibiting only a slight reduction in shake flask potency and retaining its long-term storage capacity.This study optimized the appropriate conditions for the growth of the Saccharomyces cerevisiae engineering strain GSH21-1097,which improved its ability to produce glutathione and increased the genetic stability of the strains.

glutathioneSaccharomyces cerevisiaeseed agefermentation metabolic curvegenetic stability

张萍、顾晶、石彦鹏、牛春

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宁夏泰瑞制药股份有限公司,宁夏银川 750101

谷胱甘肽 酿酒酵母 种龄 发酵代谢曲线 遗传稳定性

2024

发酵科技通讯
中国发酵工业协会,杭州西湖味精集团有限公司

发酵科技通讯

影响因子:0.311
ISSN:1674-2214
年,卷(期):2024.53(4)