【摘要】 以1株酿酒酵母AS2.1182生物转化生产天然香料β-苯乙醇,通过摇瓶发酵对相关单因素条件进行试验,针对影响产β-苯乙醇的主要因素,再采用MINITAB软件,Box-Behnken实验设计及响应面分析进行工艺条件优化,优化的培养条件为:葡萄糖29.62g/L、L-苯丙氨酸8g/L,KH2PO40.5g/L,MgSO40.5g/L,豆粕粉加入量6.18g/L,接种量4.33%,在28℃,转速200r/min条件下发酵90h后,采用HPLC分析β-苯乙醇含量可以达到3.26g/L,相对优化前提高了14.38%。分析等高线图得出,豆粕粉加入量与接种量、豆粕粉加入量与葡萄糖浓度的交互作用显著,而葡萄糖浓度与接种量的交互作用不显著。更多还原

【Abstract】 β-phenylethanol is a high aromatic alcohol with a rose-like fragrance.In this paper,the biological transformation of natural spices β-phenylethanol was studied by Saccharomyces cerevisiae AS 2.112.Based on the optimization experiment of single-factor fermentation,the effects of three major factors of β-phenylethanol were identified,and we used the "MINITAB" software,took the experiment design of "Box-Behnken" and optimized Response Surface Methodology to achieve high-yield of natural spices β-phenylethanol.The culture conditions were concluded as:glucose29.62g/L,L-phenylalanine8g/L,KH2PO4 0.5 g/L,MgSO4 0.5 g/L,Soybean powder 6.18 g/L,inoculum 4.33%,28℃and 200r/min,after 90h incubation the content of β-PE was 3.26 g/L by HPLC.Compared with the initial medium composition the yield was improved 14.38%.Significant interactions between soybean powder and inoculum,as well as soybean powder and glucose were found during the fermentation,while the relationship between glucose and inoculum was relatively less noticeable.更多还原