|本期目录/Table of Contents|

[1]汪兆峰,石贵阳,张梁.酿酒酵母产D-乳酸重组菌的构建与发酵[J].生物加工过程,2015,13(06):6-12.[doi:10.3969/j.issn.1672-3678.2015.06.002]
 WANG Zhaofeng,SHI Guiyang,ZHANG Liang.Construction of metabolically engineered Saccharomyces cerevisiae for D-lactic acid production[J].Chinese Journal of Bioprocess Engineering,2015,13(06):6-12.[doi:10.3969/j.issn.1672-3678.2015.06.002]
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酿酒酵母产D-乳酸重组菌的构建与发酵()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
13
期数:
2015年06期
页码:
6-12
栏目:
出版日期:
2015-11-30

文章信息/Info

Title:
Construction of metabolically engineered Saccharomyces cerevisiae for D-lactic acid production
文章编号:
1672-3678(2015)06-0006-07
作者:
汪兆峰石贵阳张梁
江南大学 工业生物技术教育部重点实验室 粮食发酵工艺与技术国家工程实验室,江苏无锡 214122
Author(s):
WANG ZhaofengSHI GuiyangZHANG Liang
National Engineering Laboratory for Cereal Fermentation Technology,Key Laboratory of Industrial Biotechnology of the Ministry of Education,Jiangnan University,Wuxi 214122,China
关键词:
D-乳酸 D-乳酸脱氢酶 Leuconostoc mesenteroides 酿酒酵母 代谢改造
分类号:
TQ812
DOI:
10.3969/j.issn.1672-3678.2015.06.002
文献标志码:
A
摘要:
采用基因工程方法对酿酒酵母进行代谢改造,使酵母产生乳酸代谢途径。将来源于L. mesenteroidesE.coli的D-乳酸脱氢酶基因,分别插入带有G418抗性的酵母穿梭质粒pYX212-kanMX上,电转化酵母,得到2株生产D-乳酸的酿酒酵母重组菌S. cerevisiae WE1510和S. cerevisiae WB1186。进一步摇瓶发酵试验表明:重组菌S. cerevisiae WB1186在YEPD培养基、20 g/L糖、pH 5的条件下生长条件最好,并具有更好的产乳酸能力。经3 L发酵罐条件下验证,S. cerevisiae WB1186分批发酵96 h,最终乳酸积累量达到18.0 g/L; 发酵条件为培养基YEPD,接种量10%,溶解氧(DO)30%,转速150 r/min,初始葡萄糖质量浓度10 g/L,控制pH 5.0,通气量3 L/min,OD600最大值转为厌氧发酵。

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2013-03-27
基金项目:国家高技术研究发展计划(863计划)(2011AA02A205、2012AA021201); 教育部新世纪优秀人才支持计划(NCET-11-0665)
作者简介:汪兆峰(1987—),男,山东济南人,硕士研究生,研究方向:生物工程; 石贵阳(联系人),教授,E-mail: gyshi@jiangnan.edu.cn.
更新日期/Last Update: 2015-11-30