酿酒酵母悬浮培养体系的建立及其对香豆素的微生物转化研究

Establishment of a Culture System for Yeast Cell Suspension (Sacharomyces cerevisiae) and Microbiotransformation of Coumarins

摘要:

本文以酿酒酵母（Sacharomyces cerevisiae）悬浮培养细胞为研究对象，筛选优化悬浮培养转化体系，同时探讨香豆素在其中发生的变化；根据不同起始细胞培养密度下的细胞形态，生长曲线和pH值变化，选择最适起始密度和最适pH值，并利用此微生物转化体系对天然香精香豆素（Coumarins）进行初步的转化试验。结果表明：起始细胞培养密度为8×106 个/mL、温度27±1 ℃，转速110 r/min，pH值为4.55.5，黑暗条件为最适转化体系，并初步认定香豆素已进入酵母细胞，该转化体系可能对香豆素具有吸收、转化作用。

Abstract:

To get a better system for biotransformation and analysis of coumarins, cell suspension cultures of the yeast (Sacharomyces cerevisiae) were established. The best primary cultural density and the pH value of the system for preliminary transformation test of coumarins were determined by investigating the change of cell morphology, growth curve and the pH value of the cultures during a yeast cell growth cycle. Results showed that the best cultural density, temperature, shaking speed and the pH value were 8×106 /ml, 27±1 ℃, 110 r/min and 4.5~5.5, respectively. Besides, dark cultures were preferred. It was concluded that coumarins could be absorbed and transformed in the achieved yeast cell cultures.