文章摘要
酿酒酵母工程菌发酵产青蒿酸的工艺优化
Optimization of fermentation process of Engineered yeast for production of Artemisinic acid
投稿时间:2018-08-15  修订日期:2018-12-16
DOI:
中文关键词: 酿酒酵母工程菌  青蒿酸  发酵  培养基优化  响应面分析法
英文关键词: Engineered yeast  Artemisinic acid  fermentation  optimization of medium  response surface methodology
基金项目:中国博士后科学基金
作者单位E-mail
于文文 浙江工业大学 1060246555@qq.com 
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中文摘要:
      本研究通过酿酒酵母工程菌(Saccharomyces cerevisiae 1211)发酵制备青蒿酸,通过单因素实验和响应面优化,同时考察了发酵温度、pH、半乳糖质量浓度、发酵碳源及发酵氮源等对青蒿酸发酵产量的影响。结果表明,在培养温度30 °C,发酵培养基初始pH5.5,发酵培养基中蔗糖91.8 g/L,半乳糖10.1 g/L,硫酸铵10.3 g/L,磷酸二氢钾8.7 g/L的条件下,青蒿酸发酵产量可达1529.7±12.6 mg/L,与未优化时的发酵产量相比,提升了67.1%,效果显著。
英文摘要:
      The fermentation medium and conditions of artemisinic acid produced by engineered S. cerevisiae 1211, were optimized in this paper. The yield of artemisinic acid was used as evaluation index to investigate the effects of temperature, pH, carbon source, nitrogen source and galactose concentration on the fermentation process by using single factor experiments and response surface methodology.The results showed that the production of artemisinic acid could reach 1529.7±12.6 mg/L under the conditions of temperature 30 °C, pH 5.5, sucrose 91.8 g/L, galactose 10.1 g/L, ammonium sulfate 10.3 g/L and monopotassium phosphate 8.7 g/L, which was increased by 67.1% compared with that in the initial medium. This study provided some reference for the further development of industrial production.
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