摘要
以1株酿酒酵母AS2.1182生物转化生产天然香料β-苯乙醇,通过摇瓶发酵对相关单因素条件进行试验,针对影响产β-苯乙醇的主要因素,再采用MINITAB软件,Box-Behnken实验设计及响应面分析进行工艺条件优化,优化的培养条件为:葡萄糖29.62g/L、L-苯丙氨酸8g/L,KH2PO40.5g/L,MgSO40.5g/L,豆粕粉加入量6.18g/L,接种量4.33%,在28℃,转速200r/min条件下发酵90h后,采用HPLC分析β-苯乙醇含量可以达到3.26g/L,相对优化前提高了14.38%。分析等高线图得出,豆粕粉加入量与接种量、豆粕粉加入量与葡萄糖浓度的交互作用显著,而葡萄糖浓度与接种量的交互作用不显著。
β - phenylethanol is a high aromatic alcohol with a rose - like fragrance. In this paper, the biological transformation of natural spices β -phenylethanol was studied by Saccharomyces cerevisiae AS 2. 112. Based on the optimization experiment of single - factor fermentation, the effects of three major factors of β - phenylethanol were identified, and we used the ＂ MINITAB＂ software, took the experiment design of ＂ Box-Behnken＂ and optimized Response Surface Methodology to achieve high-yield of natural spices β - phenylethanol. The culture conditions were concluded as： glucose29.62g/L, L- phenylalanine8g/L, KH2PO4 0.5 g/L, MgSO4 0.5 g/L,Soybean powder 6.18 g/L, inoculum 4.33% , 28℃ and 200r/min, after 90h incubation the content of β-PE was 3.26 g/L by HPLC. Compared with the initial medium composition the yield was improved 14.38%. Significant interactions between soybean powder and inoculum, as well as soybean powder and glucose were found during the fermentation, while the relation- ship between glucose and inocutum was relatively less noticeable.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第8期69-73,77,共6页
Food and Fermentation Industries
基金
上海市科委国际合作项目(09540704200)
上海市教委科研创新项目(09YZ394)
关键词
Β-苯乙醇
L-苯丙氨酸
响应面分析
β-phenylethanol, L-phenylalanine, Response Surface Methdology
