Optimization of fermentation conditions for killer toxin production from Cyberlindnera mrakii WM1 by response surface methodology
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摘要: 以保藏于本实验室的海洋酵母菌种资源库的酵母菌株Cyberlindnera mrakii WM1为研究对象,以人类条件致病菌白色假丝酵母Canidia albicans YTS-03为嗜杀毒素抑菌活性测试指示菌,以抑菌圈直径为考察指标,对拟威尔嗜杀酵母WM1代谢产嗜杀因子的发酵条件进行优化。首先以接种量、发酵液p H、发酵温度和时间为自变量,确定其四个因素对嗜杀活性的抑菌效果影响显著,再对这四个因素进行响应面实验优化。获得WM1生长代谢产嗜杀因子的最佳发酵条件为:接种量8%,发酵液p H4.0,发酵温度21℃,发酵时间2.5 d。优化后的WM1酵母发酵液的抑菌圈的直径达到21.00 mm,比优化前（16.5 mm）提高27.3%;菌液浓度也达2.58×108CFU/m L,比优化前（1.9×108CFU/m L）提高了35.8%。同时,最优发酵条件下获得的实验结果与模型预测值相吻合,说明建立的回归模型是切实可行的。Abstract: The fermentation conditions for killer toxin production from Cyberlindnera mrakii WM1 preserved in the laboratory of marine yeast resource pool were optimized. The diameter of inhibition zone ( mm) was used as evaluation index and quantified against Canidia albicans YTS-03. Firstly, chose inoculum concentration, p H value, fermentation temperature and time as independent variables, based on these single factor tests, response surface methodology with the four variables was employed to optimize the fermentation conditions for killer toxin production. The optimum fermentation conditions of Cyberlindnera mrakii WM1 production for the growth and metabolism of killer toxin were inoculation of 8%, p H of 4.0, fermentation temperature of21 ℃, fermentation time of 2.5 days. Under these optimal conditions, the WM1 killer yeast fermentation broth reached its maximum capacity of 21.00 mm, than before optimization ( 16.5 mm) to improve 27.3%.The number of viable cells also reached2.58 × 108CFU/m L, compared with the previous optimization ( 1.9 × 108CFU/m L) improved 35.8%. At the same time, the experimental results obtained under the optimal fermentation conditions were in agreement with the predicted values, indicated the established regression model was feasible.
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Keywords:
- response surface /
- killer yeast /
- killer toxin /
- fermentation conditions
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