高核糖核酸啤酒酵母菌QH633菌体制备工艺优化

Optimization of cell preparation technology for high RNA content Beer Yeast QH633

摘要: 本文主要通过在摇床发酵条件下对啤酒酵母菌QH633的接种量、发酵温度、转速、发酵时间进行单因素实验,优选最适参数范围,再通过响应面分析法对其发酵工艺进行优化。优化后的发酵工艺为:发酵温度28℃,接种量10.50%,转速为203r/min,发酵时间16.5h,在此条件下,QH633的RNA含量为12.66%,与理论预测值基本符合,与初始发酵条件时的9.38%相比,增加了34.97%。

Abstract: In this paper,we studied the inoculation quantity,the fermentation temperature,the rotation rate and the fermentation time,as the single factor for QH633 fermentation experiment in shaking flask fermentation conditions.Then we selected the optimal parameters,and optimizated the fermentation process through the response surface analysis.The optimal fermentation conditions as follows: fermentation temperature 28℃,inoculation quantity 10.50%( v/v),revolution speed 203r/min,fermentation time 16.5h.Under this condition,the RNA content of QH633 was12.66%,consistented with the predicted value,and compared with 9.38% of the initial fermentation conditions,increased by 34.97%.