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食品与发酵工业  2021, Vol. 47 Issue (15): 22-28    DOI: 10.13995/j.cnki.11-1802/ts.026271
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
梅奇酵母转化L-苯丙氨酸合成2-苯乙醇发酵条件优化
史荣超, 刘洒洒, 侯阳阳, 张梦瑶, 龚佳, 江晓楠, 杨晓兵*
(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
Optimized bio-conversion of L-phenylalanine to 2-phenylethanol in Metschnikowia sp.
SHI Rongchao, LIU Sasa, HOU Yangyang, ZHANG Mengyao, GONG Jia, JIANG Xiaonan, YANG Xiaobing*
(College of Enology,Northwest A&F University,Yangling 712100,China)
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摘要 为提高梅奇酵母(Metschnikowia sp.)转化L-苯丙氨酸(L-phenylalanine,L-Phe)合成2-苯乙醇(2-phenylethanol,2PE)的效率,从4株梅奇酵母中筛选出2PE高产菌株(CICC 1467),考察L-Phe添加量、碳源、初始pH、发酵温度和接种量对2PE合成的影响,并探究该菌株在非灭菌条件下的发酵能力。结果表明,当L-Phe添加量4 g/L、葡萄糖添加量50 g/L、初始pH 3.0,发酵温度25 ℃,接种量5%(体积分数),直接用自来水配制培养基(不除菌)发酵44 h,所得2PE产量和摩尔得率分别为2.24 g/L和0.76,是目前报道的梅奇酵母在单水相条件下转化L-Phe合成2PE的最高得率。研究证明,梅奇酵母具备高效合成2PE的能力,研究结果对于微生物合成2PE具有重要的参考价值。
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史荣超
刘洒洒
侯阳阳
张梦瑶
龚佳
江晓楠
杨晓兵
关键词:  梅奇酵母  生物转化  2-苯乙醇  高得率  非灭菌    
Abstract: To improve production efficiency of 2-phenylethanol (2PE) from L-Phe by Metschnikowia sp., a high-yield 2PE strain CICC 1467 was screened from four candidate Metschnikowia strains. Then, factors were investigated to enhance the production of 2PE, including L-Phe dosage, carbon source, initial pH, temperature, and inoculation volume. Furthermore, the fermentation ability of CICC 1467 under non-sterile conditions was investigated. Under optimal conditions, the final 2PE and molar yield reached 2.24 g/L and 0.76, respectively. The condition were as follows: L-Phe 4 g/L, glucose 50 g/L, initial pH 3.0, 25℃, inoculation volume 5%, 44 h, and with non-sterilized tap water as the solvent. The results represent the highest molar yield compared with the ever reported of 2PE from L-Phe by Metschnikowia. The study proved that Metschnikowia sp. had the ability to synthesize 2PE efficiently, and important reference value for microbial synthesis of 2PE.
Key words:  Metschnikowia sp.    bioconversion    2-phenylethanol    high yield    non-sterilization
收稿日期:  2020-11-25      修回日期:  2021-01-01           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 中央高校基本科研业务费专项资金资助项目(2452018314)
作者简介:  硕士研究生(杨晓兵副教授为通讯作者,E-mail:yangxb@nwafu.edu.cn)
引用本文:    
史荣超,刘洒洒,侯阳阳,等. 梅奇酵母转化L-苯丙氨酸合成2-苯乙醇发酵条件优化[J]. 食品与发酵工业, 2021, 47(15): 22-28.
SHI Rongchao,LIU Sasa,HOU Yangyang,et al. Optimized bio-conversion of L-phenylalanine to 2-phenylethanol in Metschnikowia sp.[J]. Food and Fermentation Industries, 2021, 47(15): 22-28.
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