Etschmann M M W, Huth I, Walisko R, Schuster J, Krull R, Holtmann D, Wittmann C, Schrader J
DECHEMA Research Institute, Frankfurt-am-Main, Germany.
Yeast. 2015 Jan;32(1):145-57. doi: 10.1002/yea.3022. Epub 2014 Jul 9.
Trichoderma atroviride IMI 206040 synthesizes the coconut lactone 6-pentyl-α-pyrone (6-PAP) de novo and Aspergillus niger DSM 821 produces the rose-like flavour compound 2-phenylethanol (2-PE) from the precursor l-phenylalanine. Here, microparticles of different chemical composition and nominal particle diameter in the range 5-250 µm were added to shake-flask cultures of both fungi to investigate the particles' effect on product formation. Maximum 2-PE concentration increased by a factor of 1.3 to 1430 mg/l with the addition of 2% w/v talc (40 µm diameter). Maximum 6-PAP concentration increased by a factor of 2 to 40 mg/l with the addition of 2% w/v iron (II, III) oxide. The influence of ions leaching out of the particles was investigated by cultivating the fungi in leached particle medium. For the first time, the positive effect of the microparticle-enhanced cultivation (MPEC) technique on the microbial production of volatile metabolites, here flavour compounds from submerged fungal cultures, is demonstrated. The effect is strain- and particle-specific.
深绿木霉IMI 206040能从头合成椰子内酯6-戊基-α-吡喃酮（6-PAP），黑曲霉DSM 821能以前体L-苯丙氨酸生成玫瑰香味化合物2-苯乙醇（2-PE）。在此，将不同化学成分且标称粒径在5-250 µm范围内的微粒添加到两种真菌的摇瓶培养物中，以研究微粒对产物形成的影响。添加2% w/v滑石粉（直径40 µm）后，2-PE的最大浓度提高了1.3倍，达到1430 mg/l。添加2% w/v氧化亚铁（II, III）后，6-PAP的最大浓度提高了2倍，达到40 mg/l。通过在微粒浸出液培养基中培养真菌来研究从微粒中浸出的离子的影响。首次证明了微粒强化培养（MPEC）技术对挥发性代谢产物微生物生产的积极作用，这里指的是深层真菌培养产生的风味化合物。这种作用具有菌株和微粒特异性。
