通过Plackett-Burman统计设计评估酿酒酵母菌株GVT263生产β-D-呋喃果糖苷酶的含氮培养基成分。
Evaluation of nitrogenous media components by Plackett-Burman statistical design for beta-d-fructofuranosidase production by Saccharomyces sp. strain GVT263.
作者信息
Venkateshwar M, Chaitanya K, Altaf M D, Hameeda B, Ghopal Reddy M
机构信息
Department of Microbiology, Osmania University, Hyderabad - 500007, India.
出版信息
Can J Microbiol. 2009 Apr;55(4):405-9. doi: 10.1139/w08-146.
beta-d-Fructofuranosidase (FFase), an important enzyme of the confectionery and fructose syrup industry, is produced by several microorganisms. However, yeasts are the most used source because of their high sucrose fermentation capacity. In this work, production of FFase was carried out in submerged fermentation using a high enzyme-producing yeast strain. Plackett-Burman statistical experimental design was applied to evaluate the fermentation medium components. The effects of 10 nitrogen sources were studied in a 16-run experimental design. Beef extract, yeast extract, N-Z-amine, tryptone, meat extract, and ammonium acetate were found to have significant effects on enzyme production. Among these, yeast extract, N-Z-amine, and ammonium acetate were the most significant. A maximum FFase activity of 299.4 U/mL was obtained after a 24 h fermentation period.
β -d-呋喃果糖苷酶（FFase）是糖果和果糖糖浆行业的一种重要酶，由多种微生物产生。然而，酵母因其高蔗糖发酵能力而成为最常用的来源。在这项工作中，使用高产酶酵母菌株在深层发酵中生产FFase。采用Plackett-Burman统计实验设计来评估发酵培养基成分。在一个16次运行的实验设计中研究了10种氮源的影响。发现牛肉浸出物、酵母浸出物、N-Z-胺、胰蛋白胨、肉浸出物和醋酸铵对酶的产生有显著影响。其中，酵母浸出物、N-Z-胺和醋酸铵的影响最为显著。发酵24小时后，获得的最大FFase活性为299.4 U/mL。
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