CAJ | 학술논문

RNA是食品工业鲜味物质酵母抽提物的重要鲜味成分。以酿酒酵母J-5为试验菌株，以菌株细胞内RNA积累量和生物量为指标，通过单因素试验和正交试验对高产RNA酿酒酵母基础发酵培养基的碳氮磷源成分进行优化，同时对摇瓶培养条件进行了优化。结果得到最优发酵培养基配方为：葡萄糖5％，酵母浸粉1％，（NH4）2SO41．5％，KH2PO40．2％。最佳培养条件为：初始 pH 5．0，培养温度30℃，转速为200 r／min。在此培养基上生长，菌体 RNA 积累量提高到12．6％以上，细胞干重超过12．2 g／L。
RNA시식품공업선미물질효모추제물적중요선미성분。이양주효모J-5위시험균주，이균주세포내RNA적루량화생물량위지표，통과단인소시험화정교시험대고산RNA양주효모기출발효배양기적탄담린원성분진행우화，동시대요병배양조건진행료우화。결과득도최우발효배양기배방위：포도당5％，효모침분1％，（NH4）2SO41．5％，KH2PO40．2％。최가배양조건위：초시 pH 5．0，배양온도30℃，전속위200 r／min。재차배양기상생장，균체 RNA 적루량제고도12．6％이상，세포간중초과12．2 g／L。
RNA is the important flavor component of yeast extract.Saccharomyces cerevisiae J-5 is used as the producing strain.Take RNA content and cell dry weight in the fermentation medium as target parameters,carbon sources,nitrogen sources and phosphorus sources in the fermentation medium are optimized by single-factor test and orthogonal experimental design.At the same time,the shaking fermentation conditions are also optimized.The optimal fermentation medium is obtained as follows:glucose 5%,yeast extract 1%,(NH4)2SO4 1.5%,KH2PO4 0.2%.The optimal conditions are as follows:pH of 5.0,cultural temperature of 30 ℃and rotate speed of 200 r/min.Strain J-5 grows in the optimized fermentation medium,the content of RNA is increased to 12.6% and dry cell weight is increased to 12.2 g/L.