超声波在γ-聚谷氨酸发酵工艺中的应用
|
摘要
考察了枯草杆菌液体发酵过程中施加超声波刺激对γ-聚谷氨酸合成的影响,并对超声波辅助水提法提取固体基质中γ-聚谷氨酸的效果进行了研究。结果表明,超声波在适当条件下刺激枯草杆菌,对其液体发酵合成γ-聚谷氨酸有明显促进作用。当枯草杆菌培养12 h后,在37℃、50W超声功率下连续辐照1 h,γ-聚谷氨酸产量提高了24.76%。超声波辅助提取γ-聚谷氨酸的提取率比常规工艺提高30%以上。优化的超声提取工艺条件为:超声波功率40 W,温度为70℃下浸提30 min。
In this study, the influence of ultrasonic stimulation on the synthesis of γ-polyglutamic acid in submerged fermentation by Bacillus subtilis was investigated and the effect of ultrasonic-assisted water extraction of γ-polyglutamic acid in solid substrates was also studied. The results indicated that the synthesis of γ-polyglutamic acid from Bacillus subtilis can be promoted by ultrasonic with appropriate stimulation in the submerged fermentation. The production of γ-polyglutamic acid increased by 24.76% when Bacillus subtilis was cultivated for 12 h and then irradiated by the ultrasonic at 37 ℃with 50 W for 1 h. The extraction yield of γ-polyglutamic acid in ultrasonic-assisted extraction was increased by 30% compared with the conventional extraction method. The optimum extraction was conducted under the conditions of ultrasonic power 40 W at 70 ℃ for 30 min.
In this study, the influence of ultrasonic stimulation on the synthesis of γ-polyglutamic acid in submerged fermentation by Bacillus subtilis was investigated and the effect of ultrasonic-assisted water extraction of γ-polyglutamic acid in solid substrates was also studied. The results indicated that the synthesis of γ-polyglutamic acid from Bacillus subtilis can be promoted by ultrasonic with appropriate stimulation in the submerged fermentation. The production of γ-polyglutamic acid increased by 24.76% when Bacillus subtilis was cultivated for 12 h and then irradiated by the ultrasonic at 37 ℃with 50 W for 1 h. The extraction yield of γ-polyglutamic acid in ultrasonic-assisted extraction was increased by 30% compared with the conventional extraction method. The optimum extraction was conducted under the conditions of ultrasonic power 40 W at 70 ℃ for 30 min.
引文
[1]王卫国,王卫,赵永亮,等.γ-聚谷氨酸的研究及应用进展[J].河南工业大学学报(自然科学版),2016,37(2):117-122,128.
[2]朱丹,邹水洋,康建雄.纳豆芽孢杆菌液态发酵生产γ-聚谷氨酸[J].食品工业科技,2012,33(17):151-153.
[3]张缅缅,唐逸青,马霞,等.固态发酵生产γ-聚谷氨酸的工艺优化[J].食品工业,2014,35(11):84-86.
[4]沈飞翔,李秀颖,胥维昌,等.产γ-聚谷氨酸枯草芽胞杆菌菌株的高效诱变及发酵条件优化[J].氨基酸和生物资源,2015,37(1):61-66.
[5]WEI X,JI Z,CHEN S.Isolation of halotolerantBacillus licheniformis WX-02 and regulatory effects of sodium chloride on yield and molecular sizes of poly-gamma-glutamic acid[J].Applied Biochemistry and Biotechnology,2010,160(5):1332-1340.
[6]乔长晟,张苗苗,刘晓晨,等.全水化无醇提取γ-聚谷氨酸工艺的研究[J].食品工业科技,2015,36(13):247-251.
[7]陈卫锋,秦涛,刘成更,等.纳豆芽孢杆菌代谢产γ-聚谷氨酸液体发酵中试研究[J].农产品加工,2016(12):18-20,23.
[8]王振斌,刘凤叶,马海乐,等.超声波辅助酒精发酵技术[J].酿酒科技,2016(7):23-26.
[9]熊峰.低强度超声波对酿酒酵母增殖和发酵效率影响的研究[D].镇江:江苏大学,2016.
[10]罗娟.超声波对枯草芽孢杆菌液态发酵豆粕及其产物功能特性的影响[D].镇江:江苏大学,2016.
[11]颜艳英,张晓莉,王袭,等.超声对γ-淀粉酶影响的研究进展[J].海南师范大学学报(自然科学版),2015,28(3):261-264.
[12]王武,杨海麟,吕霞付,等.超声波在生物发酵工程中的应用[J].无锡轻工大学学报,2002,21(3):322-326.
[13]张晓峥,邢蓬蕊,张显香,等.发酵豆粕中大豆异黄酮的提取及含量测定[J].泰山医学院学报,2015,36(1):57-60.
[14]贾桂云,关红旗,韩玉兰,等.黄皮叶超声提取物的抑菌性能研究[J].海南师范大学学报(自然科学版),2017,30(1):19-23.
[15]齐赛男,贾桂云,雷鹏,等.神秘果种子挥发油化学成分的气相色谱-质谱分析[J].海南师范大学学报(自然科学版),2012,25(1):73-76.
[16]侯天宇,赖芳芳,孟凡欣.超声波提取壶瓶枣中芦丁的工艺研究[J].海南师范大学学报(自然科学版),2011,24(4):411-414.
[17]张庆庆,金鑫强,陈剑翔,等.发酵液中γ-聚谷氨酸含量快速测定方法研究[J].食品工业科技,2012,33(19):294-296,300.
[18]沙长青,李伟群,赵晓宇,等.纳豆芽孢杆菌(Bacillus subtilis natto)固体发酵生产γ-聚谷氨酸[J].中国生物工程杂志,2004,24(10):70-73.
[19]李文杰,王杰,王鹏举,等.聚-γ-谷氨酸固体发酵基质及工艺参数优化[J].河南农业大学学报,2015,49(2):239-243.
[2]朱丹,邹水洋,康建雄.纳豆芽孢杆菌液态发酵生产γ-聚谷氨酸[J].食品工业科技,2012,33(17):151-153.
[3]张缅缅,唐逸青,马霞,等.固态发酵生产γ-聚谷氨酸的工艺优化[J].食品工业,2014,35(11):84-86.
[4]沈飞翔,李秀颖,胥维昌,等.产γ-聚谷氨酸枯草芽胞杆菌菌株的高效诱变及发酵条件优化[J].氨基酸和生物资源,2015,37(1):61-66.
[5]WEI X,JI Z,CHEN S.Isolation of halotolerantBacillus licheniformis WX-02 and regulatory effects of sodium chloride on yield and molecular sizes of poly-gamma-glutamic acid[J].Applied Biochemistry and Biotechnology,2010,160(5):1332-1340.
[6]乔长晟,张苗苗,刘晓晨,等.全水化无醇提取γ-聚谷氨酸工艺的研究[J].食品工业科技,2015,36(13):247-251.
[7]陈卫锋,秦涛,刘成更,等.纳豆芽孢杆菌代谢产γ-聚谷氨酸液体发酵中试研究[J].农产品加工,2016(12):18-20,23.
[8]王振斌,刘凤叶,马海乐,等.超声波辅助酒精发酵技术[J].酿酒科技,2016(7):23-26.
[9]熊峰.低强度超声波对酿酒酵母增殖和发酵效率影响的研究[D].镇江:江苏大学,2016.
[10]罗娟.超声波对枯草芽孢杆菌液态发酵豆粕及其产物功能特性的影响[D].镇江:江苏大学,2016.
[11]颜艳英,张晓莉,王袭,等.超声对γ-淀粉酶影响的研究进展[J].海南师范大学学报(自然科学版),2015,28(3):261-264.
[12]王武,杨海麟,吕霞付,等.超声波在生物发酵工程中的应用[J].无锡轻工大学学报,2002,21(3):322-326.
[13]张晓峥,邢蓬蕊,张显香,等.发酵豆粕中大豆异黄酮的提取及含量测定[J].泰山医学院学报,2015,36(1):57-60.
[14]贾桂云,关红旗,韩玉兰,等.黄皮叶超声提取物的抑菌性能研究[J].海南师范大学学报(自然科学版),2017,30(1):19-23.
[15]齐赛男,贾桂云,雷鹏,等.神秘果种子挥发油化学成分的气相色谱-质谱分析[J].海南师范大学学报(自然科学版),2012,25(1):73-76.
[16]侯天宇,赖芳芳,孟凡欣.超声波提取壶瓶枣中芦丁的工艺研究[J].海南师范大学学报(自然科学版),2011,24(4):411-414.
[17]张庆庆,金鑫强,陈剑翔,等.发酵液中γ-聚谷氨酸含量快速测定方法研究[J].食品工业科技,2012,33(19):294-296,300.
[18]沙长青,李伟群,赵晓宇,等.纳豆芽孢杆菌(Bacillus subtilis natto)固体发酵生产γ-聚谷氨酸[J].中国生物工程杂志,2004,24(10):70-73.
[19]李文杰,王杰,王鹏举,等.聚-γ-谷氨酸固体发酵基质及工艺参数优化[J].河南农业大学学报,2015,49(2):239-243.