期刊论文

FBP fermentation optimization in yeasts with orthogonal experiment design

中文

中国酿造

0254-5071

2013

32

11

36-38

10.3969/j.issn.0254-5071.2013.11.008

国家自然科学基金面上项目（31271855） 湖北省自然科学基金面上项目（2012FFB04802） 武汉轻工大学***启动项目（2012RZ06）

本校为第一机构

以酿酒酵母为试验材料,采用正交试验设计优化发酵果糖l,6-二磷酸(FBP)的条件:酵母添加量,蔗糖添加量,渗透剂比例,微量营养素含量.结果表明,酵母5％,蔗糖9％,甲苯、吐温-20各1％,MgCl2·6H2O 0.12％为发酵FBP的优化条件.在此基础上进行了酵母细胞破碎和固定化研究,使FBP含量得以进一步提高.同时活性干酵母发酵FBP的优化条件被应用到废旧酵母,提高了废旧酵母的利用价值.

Saccharomyces cerevisiae were utilized to produce fructose-1,6-biphosphate （FBP）. Orthogonal experiment design was adopted, and variable factors were selected including yeast inoculum, sugar content, ratio of methylbenzene and Tween-20, and micronutrient. The optimal fermenta- tion conditions were as follows： yeast 5%, sugar 9%, methylbenzene 1%, Tween-20 1%, MgC12·6H2O0.12%. Based on this optimization workflow, homogenization and immobilization were employed to further raise FBP production. Meanwhile, used yeasts were studied, evaluat...