Candida etchellsii产2（5）-乙基-4-羟基-5（2）-甲基-3（2H）-呋喃酮的影响因素

摘要

在埃切假丝酵母（Candida etchellsii）发酵过程中,通过盐度调控和氨基酸添加,强化目标产物HEMF（2（5）-乙基-4-羟基-5（2）-甲基-3（2H）-呋喃酮）的合成效率。分阶段调控发酵体系的盐度（初始阶段控制CaCl浓度为200 g/L,发酵40 h后提升至220 g/L）,结合氨基酸添加（向发酵体系中添加丙氨酸、精氨酸和甘氨酸各1.67 g/L）。摇瓶结果表明：酵母C.etchellsii合成HEMF,其产量为110.74 mg/L。7 L发酵罐上罐验证,HEMF产量达到121.51 mg/L,相比空白（200 g/L CaCl浓度下且没有添加氨基酸）提高了21.2倍。分阶段盐度调控结合氨基酸添加策略显著强化了C.etchellsii对HEMF的合成。%In the studies of the effects of various levels of NaCl plus addition of amino acids on HEMF production by Candida etchellsii,we used the 2-step process with initial 200 g/L NaCl and subsequently 220 g/L NaCl after 40 h of fermentation with the addition of alanine,arginine and glycine（both 1.67 g/L） in the medium.The shake flask fermentation results indicated that 110.74 mg/L of HEMF was produced by the C.etchellsii yeast.Results from the 7 L fermentor experiments showed that HEMF production reached 121.51 mg/L,a 21.2-fold increase above the control which contained 200 g/L sodium chloride and no amino acid.The 2-step,2-level NaCl with various amino acid additives process in the fermentation medium significantly improved the production of HEMF by the C.etchellsii yeast.