无机盐渗透压对假丝酵母SK25.001发酵生产赤藓糖醇的影响

以假丝酵母SK25.001为生产菌,通过研究其发酵产赤藓糖醇的碳源、氮源、碳氮比以及NaCl、KCl对其发酵产赤藓糖醇的影响,来探索无机盐(NaCl,KCl)渗透压对赤藓糖醇发酵的影响。结果发现,葡萄糖、酵母粉分别是其最佳碳源和氮源,最佳碳氮比为20∶1,转化率达到了14.2%;向发酵培养基中添加不同浓度的KCl或NaCl后发现,菌体生长速度随着KCl或NaCl浓度增大而降低,在KCl浓度为0.4 mol/L或NaCl浓度为0.3 mol/L时赤藓糖醇产量达到最大,达到了18.4 g/L和17.4 g/L;将NaCl和KCl的浓度用渗透压表示发现赤藓糖醇的转化率随着渗透压的增大而升高,高渗透压抑制菌体的生长。

The Effect of Salt Osmotic Pressure on the Production of Erythritol Through Fermentation of Candida magnoliae SK25.001

Candida magnoliae is one of osmophilic yeasts and can produce erythritol.This research focused on the best carbon source,the best nitrogen source,the best ratio of carbon to nitrogen and the effect of NaCl and KCl to study the effect of osmotic pressure on the production of erythritol through fermentation.The results indicateed that glucose and yeast extract were the best carbon resource and nitrogen resource respectively.The best ratio of carbon to nitrogen was 20:1.Under such conditions,the conversion efficiency of erythritol reached 14.2%.After addition of various concentration of KCl or NaCl into the medium,we found that the cell growth rate was decreased with the increasing concentration of KCl or NaCl.The highest yield of erythritol was obtained at 0.4mol/L KCl or 0.3mol/L NaCl,which were 18.4g/L and 17.4g/L respectively.If the concentration of salt was expressed by osmotic pressure,the yield of erythritol decreased as the osmotic pressure increased.The high osmotic pressure inhibited the cell growth.