CAJ | 학술논문

采用响应面法对酿酒酵母4608菌种的产孢培养基进行了优化。用Plackett-Burman方法对影响培养各因素的效应进行评价,筛选出有显著效应的3个因素：酵母膏、蛋白胨和葡萄糖;通过中心组合实验及响应面分析优化此3个主要因素。采用优化后的条件,酵母膏2.8 g/L,蛋白胨1.2 g/L,葡萄糖0.48 g/L,经培养验证,实测值与预测值间有-0.58%的偏差,实际酵母产孢率为44.12%,比优化前的产孢率提高了60.4%。利用PCR技术检验酵母的单倍体,验证了酵母的交配型,方法准确、迅速。
채용향응면법대양주효모4608균충적산포배양기진행료우화。용Plackett-Burman방법대영향배양각인소적효응진행평개,사선출유현저효응적3개인소：효모고、단백동화포도당;통과중심조합실험급향응면분석우화차3개주요인소。채용우화후적조건,효모고2.8 g/L,단백동1.2 g/L,포도당0.48 g/L,경배양험증,실측치여예측치간유-0.58%적편차,실제효모산포솔위44.12%,비우화전적산포솔제고료60.4%。이용PCR기술검험효모적단배체,험증료효모적교배형,방법준학、신속。
The sporulative mediums of Saccharomyces cerevisiae 4608 strains were optimized by response surface method.The factors influencing strains culture were evaluated by Plackett-Burman method,and then three remarkable influencing factors including yeast extract,peptone and glucose were selected,then the three main factors were optimized by central composite design（CCD） and response surface method.The optimized results were as follows： yeast extract was 2.8 g/L,peptone was 1.2 g/L,and glucose was 0.48 g/L.The following culture suggested that the deviation between measured value and predictive value was-0.58 %,the practical sporulation rate was 44.12 %,increasing by 60.4 % than the sporulation rate of the pre-optimization.PCR technology was applied to test yeast haploid and to verify yeast mating type,which was accurate and rapid.