摘要
在PCR检测重组菌株的遗传稳定性基础上,通过单因素试验和多因素正交试验,对酿酒酵母工程菌的实验室摇瓶发酵条件进行优化,得到重组工程菌株的最佳发酵条件为:发酵温度30℃,培养基pH值为5,15%的接种量,以3%的半乳糖作为诱导剂诱导,棉籽糖和葡萄糖作为碳源的发酵时间分别为24h和40h。
Based on the detection of genetic stability of engineered saccharomyces cerevisiae by PCR assay for foreign ChlFN -α gene, fermentation conditions for recombinant strain were further studied by means of single-factor and orthogonal trial method. Results showed that the best fermentation conditions were： pH 5 of initial medium, 15% of inoculum concentration, and inducting with 3% of galactose for 40 h at 30℃. The fermentation time for yeast growth with raffinose and glucose as carbon source was 24 h and 40 h respectively.
出处
《山地农业生物学报》
2014年第2期51-54,共4页
Journal of Mountain Agriculture and Biology
基金
贵州省科技厅农业攻关项目[黔科合NY字(2012)3015号]
国家转基因新品种培育重大专项子项目(2013ZX0810-003-2)
国家转基因新品种培育重大专项(2014ZX0801008B-002)
关键词
酿酒酵母
工程菌
发酵
优化
ChIFN-α
Saccharomyces cerevisiae
genetic engineering strain
fermentation optimization
