在一个新分离的酵母菌Wickerhamomyces anomalus WA中,xylitol发酵的特征
Yuanzhen Deng1, Xiuyuan Luo1, Huanyuan Wang1
1College of Life Science and Technology, Guangxi University, Nanning, 530004, China.
Fungal biology
|April 4, 2024
概括
新分离的酵母Wickerhamomyces anomalus WA有效地将西洛斯转化为西利,这是一个流行的功能性食品添加剂. 最佳的发酵条件和共同基质的使用显著提高了西利的产量和转化效率.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 利醇是一种广泛使用的功能性食品添加剂.
- 高效的微生物生产西利对其工业应用至关重要.
- 维克拉菌 (Wickerhamomyces anomalus WA) 是一种新分离的酵母,具有广泛的基质利用.
研究的目的:
- 为了研究Wickerhamomyces anomalus WA.的糖醇发酵能力.
- 为了确定使用这种酵母生产西醇的最佳条件.
- 为了评估辅助基质对利醇发酵效率的影响.
主要方法:
- 在各种和基板上种植Wickerhamomyces anomalus WA.
- 优化发酵参数,包括温度,pH值,和源 (YP介质).
- 评估初始基质度和辅基质 (糖醇) 对糖醇产量的影响.
主要成果:
- 维克拉菌异常 WA 显示对西洛斯 (高达 300 g/L) 的耐受性很高,并利用了黑和糖.
- 最佳发酵发生在32°C,pH值5.0,每分钟140转,初始细胞度OD600为2.0.
- 糖产量从0.61g/g增加到0.91g/g,随着初始糖度 (20-180g/L) 的增加.
- 添加20g/L甘作为辅助基质,进一步提高了西利的产量,达到0.94g/g,实现了完全的西洛转化.
结论:
- 维克拉菌 (Wickerhamomyces anomalus WA) 是一个有前途的酵母菌株,可以有效地生产西利.
- 优化的发酵条件和糖的同时使用显著改善了西利的产量和转化.
- 这项研究为使用Wickerhamomyces anomalus WA.的工业化发酵提供了基础.
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