摘要
以能利用木糖发酵产谷胱甘肽(GSH)的热带假丝酵母突变株CV26为实验菌株,分别研究了添加L-半胱氨酸、谷氨酸、甘氨酸3种前体氨基酸对CV26产GSH的影响。在单因素实验基础上,对3种前体氨基酸的添加进行了正交实验,结果表明:在GSH发酵的12h添加6mmol/L的甘氨酸和2mmol/L的谷氨酸,24h添加3mmol/L的L-半胱氨酸,GSH的产量和胞内含量都有较大的提高,分别达到149.28mg/L和20.43mg/g,比对照组分别提高了51.5%和57.8%。
With Candida tropicalis mutant CV26 which can produce glutathione（GSH） by using xylose, the effects of L-cysteine, glutamate and glycine on GSH production were studied respectively. Based on single factor experiments, the orthogonal test design was applied to select the optimum parameters of the three amino acids addition on GSH production. The optimal conditions were obtained as follows： 6 mmol/ L glycine and 2 mmol/L glutamic acid were added at 12 h, 3 mmol/L cysteine was added at 24 h. GSH yield and intracellular content with amino acids addition at optimal conditions reached to 149.28 mg/L and 20.43 mg/g, which were increased by 51.5% and 57.8%, respectively, compared to those without amino acids addition.
出处
《食品科技》
CAS
北大核心
2012年第3期31-35,共5页
Food Science and Technology
基金
天津市高等学校科技发展基金项目(20040802)
