【摘要】 目的:研究酵母产γ-氨基丁酸的发酵条件,提高其产γ-氨基丁酸的能力。方法:以高产γ-氨基丁酸的酵母突变株为材料,通过单因素实验研究培养温度、摇床转速、接种量、种龄和培养时间等条件对菌株发酵生产γ-氨基丁酸的影响。结果:最适发酵条件为:培养温度30℃,摇床转速220 rpm,接种量4%,种龄为2d的种子菌,培养时间4d。在此发酵条件下,变异菌发酵液中γ-氨基丁酸含量高达2.588 g.L-1,较优化前提高了53%。结论:发酵条件的优化,提高了菌株产γ-氨基丁酸的能力。更多还原

【Abstract】 Objective:In order to increase the yield of GABA(γ-aminobutyric acid) produced by Saccharomyces cerevisiae strain,its fermentation conditions were carried out.Methods:The effects of cuture temperature、rotation speed、inoculation amount、seed age and culture time on the GABA production in fermentation broth of strain were investigated by single factor test.Results:The optimum condition were as follows:cuture temperature 30 ℃,rotation speed 220 rpm,inoculum size 4 %,seed age 2d,and culture time 4d.In this condition,the yielding capacity of GABA was 2.588 g.L-1,which was 53 % more than that under the original conditions.Conclusion:The production of GABA was increased under the optimal fermentation conditions.更多还原