【摘要】 热敏感突变株Z114容易在低渗透压和非耐受温度下将胞内蛋白释放到细胞外部。以雪莲果的浸出物为营养基质,优化主要营养成分。在自然pH,装样量50 mL,转速170 r/min,接种量10%,温度28℃, 180.0 g/L雪莲果提取物,25.0 g/L豆饼粉水解液,15.0 g/L硫酸铵条件下,培养45 h后,其细胞内粗蛋白含量达到干细胞质量的59.1%。在37℃热处理条件下,细胞内61%的粗蛋白释放到细胞外部。生长在雪莲果提取物的高产蛋白突变株的必需氨基酸及其它营养物质仍保持较高水平,说明雪莲果提取物可作为热敏突变株生长培养基,进行蛋白质合成与生产。更多还原

【Abstract】 The highly thermosensitive mutant Z114 can be easily released intracellular protein to extracellular environment, when the cells form the Z114 are incubated both in the low-osmolarity water and at the non-permissive temperature(usually 37 ℃), the fermentation condition is the pH natural, the fermentation temperature 28 ℃, the yacon extract 180.0 g/L, soybean cake hydrolysate 25.0 g/L, ammonium sulfate 15.0 g/L, the crude protein content was 59.1%attained at 45 h of the fermentation. The attained cell from the mutant Z114 were treated at 37 ℃ overnight, there was61% intracellular protein that was released from the mutant cell. The content of the protein produced by the mutant Z114 was kept high level, the essential amino acids and other nutrients were rich. This means that the yacon extract could be used as the medium for growth of the highly thermosensitive to produce to protein.更多还原