摘要
为提高酿酒酵母菌体产量,该研究以酿酒酵母菌体干质量为响应值,在单因素试验的基础上,采用Plackett-Burman试验、最陡爬坡试验和响应面法对酿酒酵母培养基配方进行优化.结果表明,通过PB试验筛选出葡萄糖、酵母抽提物、硫酸铵为影响酵母菌体干质量的主要因素,最后运用响应面法确定酿酒酵母最优发酵培养基为:葡萄糖48g/L、酵母抽提物38g/L、硫酸铵2g/L、磷酸氢二钾3 g/L、氯化钙0.1 g/L、硫酸锌0.05 g/L、硫酸锰0.05 g/L、VB1 0.1 g/L、VB70.1 g/L,在最优培养基组合下,酿酒酵母菌体干质量达到22.31 g/L,是优化前的3.31倍.
Abstract
In order to improve the yield of Saccharomyces cerevisiae,using dry mass of S.cerevisiae as the response value,on the basis of single factor tests,the formula of S.cerevisiae medium was optimized by Plackett Burman tests,steepest climbing tests and response surface methodology.The re-sults showed that glucose,yeast extract and ammonium sulfate were selected as the main factors affecting the dry mass of yeast by Plackett Burman tests.Finally,the optimal fermentation medium determined by response surface methodology was as follows:glucose 48 g/L,yeast extract 38 g/L,ammonium sulfate 2 g/L,dipotassium hydrogen phosphate 3 g/L,calcium chloride 0.1 g/L,zinc sulfate 0.05 g/L,manganese sulfate 0.05 g/L,VB10.1 g/L,and VB7 0.1 g/L.Under the optimal medium combination,the dry cell mass of S.cerevisiae reached 22.31 g/L,which was 3.31 times of that before optimization.
基金项目
山东省博士后创新人才支持计划(SDBX2020021)
NETL
NSTL
万方数据