摘要
本研究以酿酒酵母变异株为出发菌株,利用Box-Benhnken中心组合设计和响应面法对该菌株产谷胱甘肽的培养基组成进行优化。实验结果表明:在10°Be′麦芽汁中添加38g/L葡萄糖、6.3g/L(NH4)2SO4及1.9g/L L-半胱氨酸盐酸盐时,谷胱甘肽产量达到120mg/L,生物量达到11.02g/L,比优化前分别提高了71.36%、39.67%。
The Box-Benhnken＇s central composite design and response surface methodology were applied to optimize the medium composition of the mutant Saccharomyces cerevisiae for producing glutathione in this study. The results showed that the glutathione yield and biomass are 120 mg/L and 11.02 g/L respectively, increasing by 71.36% and 39.67%, under the conditions of 38 g/L glucose, 6.3 g/L （NH4）2SO4 and 1.9 g/L L-Cys · HCl being added to 10 ° Be＇ malt extract.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期456-459,共4页
Food Science
关键词
谷胱甘肽
发酵
响应面法
中心组合设计
glutathione
fermentation
response surface methodology
central composite design
