| 酿酒酵母SC408转化3-甲硫基丙醇条件的研究 |
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| 引用本文： | 侯晟,赵磊,杨雪莲,王成涛. 酿酒酵母SC408转化3-甲硫基丙醇条件的研究[J]. 北京工商大学学报(自然科学版), 2011, 29(2): 18-22 |
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| 作者姓名： | 侯晟 赵磊 杨雪莲 王成涛 |
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| 作者单位： | 北京工商大学食品学院/食品添加剂与配料北京高校工程研究中心/食品风味化学北京市重点实验室; |
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| 基金项目： | 国家自然科学基金资助项目(31071593); 国家重点基础研究发展计划973项目(2007CB707802) |
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| 摘 要： | 研究了一株产3-甲硫基丙醇的产香酵母菌Saccharomyces cerevisiae SC408的培养基组分和转化条件.均匀试验设计优化后的培养基组分为:氨基酸4.0 g/L、KH2PO48.0 g/L、K2HPO46.0g/L、MgCl20.01 g/L、FeCl20.02 g/L、ZnSO40.03 g/L、酵母膏0.8 g/L、葡萄糖30.0 g/L和NaCl 2.0g/L;接种量和培养条件对3-甲硫基丙醇产生一定影响,在摇床培养30℃,转速200 r/min,SC408发酵132 h,其3-甲硫基丙醇产量达到1.6 g/L,氨基酸的摩尔转化率约为72%.
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| 关 键 词： | Saccharomyces cerevisiae 转化 3-甲硫基丙醇 |
Study on Conditions of Bio-transformation of 3-(methylthio)-1-propanol by Saccharomyces Cerevisiae SC408 |
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| HOU Sheng,ZHAO Lei,YANG Xue-lian and WANG Cheng-tao. Study on Conditions of Bio-transformation of 3-(methylthio)-1-propanol by Saccharomyces Cerevisiae SC408[J]. Journal of Beijing Technology and Business University:Natural Science Edition, 2011, 29(2): 18-22 |
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| Authors: | HOU Sheng ZHAO Lei YANG Xue-lian WANG Cheng-tao |
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| Affiliation: | HOU Sheng,ZHAO Lei,YANG Xue-lian,WANG Cheng-tao(School of Food/ Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China) |
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| Abstract: | The conditions of bio-transformation of methionol by Saccharomyces cerevisiae SC408 were studied.The optimal culture conditions were obtained as follows: amino acid of 4.0g/L,KH2PO4 of 8.0g/L,K2HPO4 of 6.0g/L,MgCl2 of 0.01g/L,FeCl2 of 0.02g/L,ZnSO4 of 0.03g/L,yeast extract of 0.8g/L,glucose of 30.0g/L,NaCl of 2.0g/L,temperature of 30℃ and shaking rate of 200r/min.The maximum yield of aimed product under the optimal conditions reached 1.6g/L at 132h and the transformation rate was 72%. |
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| Keywords: | Saccharomyces cerevisiae bio-transformation 3-(methylthio)-1-propanol |
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