摘要
通过摇瓶发酵培养,研究了Cu2+,Mg2+,K+,Fe2+,Mn2+5种金属离子在不同发酵时间添加对酿酒酵母CS10515-1生产谷胱甘肽的影响。实验结果表明:在发酵初期(0 h),当K+、Mg2+、Fe2+添加量分别为0.15、0.12、0.09 g/L时,GSH的产量分别为88.53、52.73、41.42 mg/L,相比空白对照分别提高了63.50%、36.58%和44.25%。在15 h时,当Mg2+添加量为0.09 g/L时,GSH产量为61.75 mg/L,比对照组提高82.01%。当发酵至24 h时,金属离子的添加对GSH的产量无明显促进作用。
The effect of Cu2＋,Mg2＋,K＋,Fe2＋,Mn2＋under different fermentation times on GSH fermentation by saccharomyces cerevisiae CS10515-1 were investigated in this paper. It was found that GSH production was 88.53 mg/L, 52.73 mg/L, 41.42 mg/L respectively, which increasing by 63.50%, 36.58%and 44.25%than the controls under the conditions of adding amount was 0.15 g/L K＋,0.12 g/L Mg2＋and 0.09 g/L Fe2＋at 0 hour. GSH production was 61.75 mg/L, which increasing 82.01%under the conditions of 0.09 g/L Mg2＋at 15h. Metal ions＆#39;s adding had no effect on GSH production at 24 h.
出处
《食品研究与开发》
CAS
北大核心
2014年第6期93-95,共3页
Food Research and Development
基金
国家自然科学基金资助项目(31171758)
2011年度常熟理工学院"青蓝工程"优秀青年骨干教师培养对象
关键词
谷胱甘肽
酿酒酵母
金属离子
glutathione
Saccharomyces cerevisiae
metal ion
