张馨文，彭 帅，高娉娉，梁丽红，马玉雯，王 婧*
（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；
2.甘肃省葡萄与葡萄酒工程学重点实验室，甘肃兰州 730070）
摘要：为研究一株本土葡萄汁有孢汉逊酵母（Hanseniaspora uvarum，H. uvarum）菌株BF-345高密度生长的培养基组分，采用单因素试验结合响应面法对培养基中的碳源、氮源、无机盐等成分进行优化，以生长量进行表征。结果表明，以葡萄糖34.683 g/L、酵母浸粉4.178 g/L、牛肉膏18.533 g/L、磷酸二氢钾5.683 g/L为培养基组分，在28 ℃，180 r/min条件下，摇床震荡培养18 h，菌株BF-345活菌数可达到5.673×109 CFU/mL，比优化前高出一个数量级。研究结果表明葡萄糖更适用于H. uvarum菌株BF-345的吸收与利用，酵母浸粉与牛肉膏复合使用对其增殖作用显著优于单一氮源，且维生素B1、维生素B2、肌醇、烟酰胺作为生长因子不适用于其增殖培养。
关键词：葡萄汁有孢汉逊酵母；高密度培养；培养基；生物量
中图分类号：TS261.11 文献标识码：A 文章编号：1674-506X（2022）03-0009-0010
Study on High Cell-density Culture of Hanseniaspora uvarum BF-345
ZHANG Xinwen, PENG Shuai, GAO Pingping, LIANG Lihong, MA Yuwen, WANG Jing*
（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;
2.Gansu Key Lab of Viticulture and Enology, Lanzhou Gansu 730070, China）
Abstract：To study the medium components for the high-density growth of a native H. uvarum BF-345. The single factor experiment combined with the response surface method was used to optimize the carbon source, nitrogen source, inorganic salt and other components in the medium, and the growth was characterized. The optimized medium method yielded the following results:glucose 34.683 g/L, yeast extract 4.178 g/L, beef extract 18.533 g/L, and KH2PO4 5.683 g/L, the culture was incubated at 28 ℃ and 180 r/min with shaking in a shaker. When H. uvarum was cultured under these conditions for 18 hours，it achieved a viable count of 5.673×109 CFU/mL, an order of magnitude higher than before optimization. Furthermore，glucose was better suited for H. uvarum absorption and utilization. The effect of yeast extract combined with beef extract on H. uvarum proliferation was significantly greater than that of a single nitrogen source, vitamins (B1 and B2), inositol, and nicotinamide, indicating that these growth factors were insufficient for yeast proliferation.
Keywords：Hanseniaspora uvaru; high cell-density culture; culture medium; biomass
doi：10.3969/j.issn.1674-506X.2022.03-002
收稿日期：2021-10-11
基金项目：国家重点研发计划项目（2019YFD1002503）；甘肃省重点研发项目（20YF8NA132）
作者简介：张馨文（1997-），女，硕士研究生。研究方向：葡萄酒相关发酵微生物的开发应用。
*通信作者：王婧（1969-），女，博士，教授。研究方向：葡萄酒相关发酵微生物的开发应用。
引用格式：张馨文,彭帅,高娉娉,等.葡萄汁有孢汉逊酵母BF-345的高密度培养研究[J].食品与发酵科技,2022,58(3):9-18.
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