中国调味品2024,Vol.49Issue(8) :63-68.DOI:10.3969/j.issn.1000-9973.2024.08.012

ARTP诱变选育高产腺苷菌株及发酵条件优化

Breeding of High-Producing Adenosine Strains by ARTP Mutation and Optimization of Fermentation Conditions

闫更轩 刘伟 刘春燕 田缘 于冲 姜威 田洁萍 张淑梅
中国调味品2024,Vol.49Issue(8) :63-68.DOI:10.3969/j.issn.1000-9973.2024.08.012

ARTP诱变选育高产腺苷菌株及发酵条件优化

Breeding of High-Producing Adenosine Strains by ARTP Mutation and Optimization of Fermentation Conditions

闫更轩 1刘伟 1刘春燕 2田缘 1于冲 1姜威 1田洁萍 1张淑梅1
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作者信息

  • 1. 黑龙江省科学院微生物研究所,哈尔滨 150010
  • 2. 黑龙江省科学院,哈尔滨 150001
  • 折叠

摘要

为获得高产腺苷菌株,实现降本增效,该研究基于一株腺苷产生菌枯草芽孢杆菌SB-37,对其进行ARTP诱变选育,采用单因素实验和响应面方法优化菌株发酵条件.结果表明,最佳处理时间为30 s,菌株诱变致死率为98.75%.比对初始菌株腺苷产量,获得8株高产腺苷突变株,其中菌株Q40-2-37腺苷产量最高,为6.20 g/L,是出发菌株的2.58倍.该菌株最适发酵条件为葡萄糖99 g/L、蛋白胨25 g/L、pH 7.04、接种量8.03%、发酵时间72 h,此条件下,腺苷产量为6.92 g/L.该研究结果为高产腺苷菌株的诱变选育和发酵条件的优化提供了技术支撑.

Abstract

In order to obtain high-producing adenosine strains and realize cost reduction and efficiency enhancement,a strain of adenosine-producing bacterium,Bacillus subtilis SB-37,is breeded by ARTP mutation,and single factor experiment and response surface method are used to optimize the fermentation conditions of the strain.The results show that the optimal treatment time is 30 s and the mutation fatality rate is 98.75%.Compared with the adenosine yield of the original strain,8 high-producing adenosine mutant strains are obtained,and strain Q40-2-37 has the highest adenosine yield of 6.20 g/L,which is 2.58 times that of the original strain.The optimal fermentation conditions of the strain are glucose of 99 g/L,peptone of 25 g/L,pH of 7.04,inoculation amount of 8.03%and fermentation time of 72 h.Under these conditions,the adenosine yield is 6.92 g/L.The results of this study have provided technical support for the mutation and breeding of high-producing adenosine strains and optimization of fermentation conditions.

关键词

腺苷/枯草芽孢杆菌/常压室温等离子体/诱变/发酵条件优化

Key words

adenosine/Bacillus subtilis/atmospheric and room temperature plasma/mutation/optimization of fermentation conditions

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基金项目

黑龙江省省属科研院所科研业务费项目(CZKYF2023-1-B041)

出版年

2024
中国调味品
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中国调味品

CSTPCD北大核心
影响因子:0.541
ISSN:1000-9973
参考文献量16
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