对摇瓶发酵生产富含S-腺苷甲硫氨酸的面包酵母的培养条件和培养基成分进行了优化,单因子实验结果表明,发酵最适pH值为5.0,最适装液量为70/250 mL,最佳接种量为2%。正交优化实验结果表明,最佳培养基成分为12°Brix糖蜜,另加酵母粉6.667g/L,(NH4)2SO4 2.829g/L,MgSO4 0.2g/L,ZnSO4 0.1g/L,KH2PO4 1g/L,在该条件下,S-腺苷甲硫氨酸产量为14.26 mg/L,含量为1.64 mg/g,分别提高了76.5%和84.3%。

The optimized cultural condition and cultural medium of fermentation to produce the high SAM producing baker's yeast was studied.The results of single factor experiment showed that the most favorable pH value,medium volumes,inoculums size is 5.0,70/250 mL,2%.The results of orthogonal design experiments showed that the most favorable cultural medium ingredients are 12°Brix molasses,6.667g/L yeast powder,2.829g/L(NH4)2SO4,0.2g/L MgSO4,0.1g/L ZnSO4 and 1g/L KH2PO4.Under the optimal condition,SAM yield is 14.26 mg/L and content is 1.64 mg/g.It increased 76.5% and 84.3%,respectively.