李淑英，侯丽真，高雅鑫，李丹枫，田志良，文 伟，范 蓓^*，王凤忠^*

（中国农业科学院农产品加工研究所，农业农村部农产品加工综合性重点实验室，北京 100193）

摘要：基于γ-聚谷氨酸（γ-PGA）广泛的产业应用前景和微生物发酵产γ-PGA的潜力和优势，本研究对枯草芽孢杆菌BSNK-5合成γ-PGA 的能力进行了探索。以BSNK-5为出发菌株进行摇瓶发酵，通过单因素实验和正交实验，优化BSNK-5发酵产γ-PGA的培养基成分和发酵条件。最终确定BSNK-5高产γ-PGA的最适发酵工艺：蔗糖25.0 g/L、氯化铵 5.0 g/L、L-谷氨酸 30.0 g/L、MgSO4 ·7H2O 0.5 g/L、K2HPO4 1.0 g/L、MnSO4 0.1 g/L、CaCl2 0.1 g/L、初始pH 7.5、接种量3.5%、发酵温度37 ℃、发酵时间48 h，在此条件下γ-PGA产量为1.617 g/L，与未优化前（0.47 g/L）相比产量增加了2.44倍。本研究为BSNK-5在γ-PGA的产业化应用提供了理论参考。

关键词：γ-聚谷氨酸；枯草芽孢杆菌；发酵工艺；单因素实验；正交实验

中图分类号：TS201.3  文献标识码：A  文章编号：1674-506X（2023）04-0014-0007

Optimization of the Fermentation Process of γ-polyglutamic Acid Produced by Bacillus subtilis BSNK-5

LI Shuying，HOU Lizhen，GAO Yaxin，LI Danfeng，TIAN Zhiliang，WEN Wei，FAN Bei^*，WANG Fengzhong^*

（Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences，Beijing 100193, China）

Abstract：Based on the wide industrial application prospects of γ-polyglutamic acid (γ-PGA) and the potential and advantages of microbial fermentation for γ-PGA production, this study was conducted to explore the ability of Bacillus subtilis BSNK- 5 to synthesize γ- PGA. BSNK- 5 was used as the starting strain for shake flask fermentation, and the medium composition and fermentation conditions for γ-PGA production by BSNK- 5 fermentation were optimized by single-factor test and orthogonal test. The optimal fermentation process for high γ-PGA production by BSNK-5 was finally determined as follows: sucrose 25.0 g/L, NH4Cl 5.0 g/L, L-glutamic acid 30.0 g/L, MgSO4·7H2O 0.5 g/L, K2HPO4 1.0 g/L, MnSO4 0.1 g/L, CaCl2 0.1 g/L, initial pH 7.5, inoculation rate 3.5%, fermentation temperature 37 ℃, fermentation time 48 h. Under these conditions, the production of γ-PGA was 1.617 g/L, which increased 2.44 times compared with 0.47 g/L before optimization. This study provides good theoretical reference for the industrial application of this strain BSNK-5 in γ-PGA.

Keywords：γ- polyglutamic acid; Bacillus subtilis; fermentation process; single- factor experiments; orthogonal experiments

doi：10.3969/j.issn.1674-506X.2023.04-003

收稿日期：2022-10-27

作者简介：李淑英（1979-），女，博士，副研究员。研究方向：食品微生物与功能性食品研究。 

*通信作者：范蓓（1981-），女，博士，研究员。研究方向：食药同源产品质量安全与品质评价；王凤忠（1972-），男，博士，研究 员。研究方向：食品功能因子挖掘与功能性食品。

引用格式：李淑英,侯丽真,高雅鑫,等.枯草芽孢杆菌BSNK-5合成γ-聚谷氨酸发酵工艺优化[J].食品与发酵科技,2023,59(4):14-19,50.