富含巯基化合物酿酒酵母的筛选及发酵培养基优化

Jinlei CHU,Xin LI,Zhi WANG,Jun DAI,Xiong CHEN

Journal of Hubei University of Technology（2019）

Cited 1|Views18

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Abstract

从实验室保藏的菌种中筛选出一株富含巯基化合物酿酒酵母YC-5,在初始培养基中胞内巯基含量最高为1.14％.采用响应面法对酿酒酵母YC-5的培养基配方进行优化,建立糖蜜、蛋白胨和(NH4)2SO4用量的二次回归模型,确定培养基最佳配方为:糖蜜,70 mL/L;酵母浸粉,5 g/L;蛋白胨,8 g/L;MgSO4·7H2O,0.8 g/L;KH2PO4,0.6 g/L;(NH4)2SO4,0.2 g/L.在通过响应面法优化后的最适培养基中发酵12 h,胞内巯基含量最高可达1.82％,比未优化前提高了60％.

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