固定化对酵母细胞发酵产ATP能力的影响

中国生物工程杂志

2012, Vol. 32

Issue (07): 102-106

技术与方法

固定化对酵母细胞发酵产ATP能力的影响

闫相如, 林丽萍, 何名芳, 陈卫平

江西农业大学食品科学与工程学院南昌 330045

Immobilized Technology Impact on Fermentation ATP Ability of Yeast

YAN Xiang-ru, LIN Li-ping, HE Ming-fang, CHEN Wei-ping

College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China

全文: PDF(724 KB) HTML

摘要： 通过试验对酵母菌细胞的固定化方法及固定化酵母细胞在发酵生产ATP方面的应用进行了探讨。综合固定化颗粒的性能指标(粒径、弹性和机械强度)和发酵产ATP的能力,通过正交试验对酵母菌细胞的包埋条件进行了优化,确定了固定化酵母细胞的较优组合为聚乙烯醇 3.5%、海藻酸钠2%、CaCl₂3%及交联时间6h,发酵后ATP含量最高,达到0.716g/L。进一步发酵条件的试验证实,固定化能提高酵母菌细胞对温度适应范围,延长发酵生产周期,从而提高菌体的利用率。

关键词： 固定化; ATP; 酵母菌

Abstract: Immobilization method of yeast cell and its application in fermentation production of ATP are discussed. Considering the performance index of immobilized particles(particle size, elasticity and mechanical strength) and the capacity of fermentation producing ATP, orthogonal experiments optimize embedding conditions of the yeast. The optimal immobilization conditions of yeast cell was determined that is 3.5% of polyvinyl alcohol, 2% of sodium alginate, 3% of CaCl₂ and 6 hours of cross-linking time. Under this fermentation condition, the content of ATP was the highest, reaching 0.783g/L. Further fermentation experiments confirmed that the immobilization of yeast cell can improve the temperature adaptation range, and lengthen the fermentation cycle of producing ATP.

Key words: Immobilization ATP Yeast

收稿日期: 2012-02-08 出版日期: 2012-07-25

ZTFLH:

Q815

基金资助: 江西省教育厅资助项目(GJJ10414)

通讯作者: 陈卫平 E-mail: iaochen@163.com

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引用本文:

闫相如, 林丽萍, 何名芳, 陈卫平. 固定化对酵母细胞发酵产ATP能力的影响[J]. 中国生物工程杂志, 2012, 32(07): 102-106.

YAN Xiang-ru, LIN Li-ping, HE Ming-fang, CHEN Wei-ping. Immobilized Technology Impact on Fermentation ATP Ability of Yeast. China Biotechnology, 2012, 32(07): 102-106.

链接本文:

https://manu60.magtech.com.cn/biotech/CN/ 或 https://manu60.magtech.com.cn/biotech/CN/Y2012/V32/I07/102

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