Study on the solid-state fermentation technology of yeast 0939-5

doi:10.6048/j.issn.1001-4330.2023.07.025

Abstract

Abstract:

【Objective】 To determine the optimal solid-state fermentation substrate and culture conditions for the production of volatile antibacterial substances by using the yeast strain 0939-5 as the test material.【Methods】 The solid nutrients and culture conditions of the strain were optimized by single factor method.【Results】 The optimum solid-state fermentation substrate of yeast strain 0939-5 was corn meal, the optimum carbon source concentration was glucose 2%, and the optimum inorganic salt concentration was 0.1% MgSO₄.The optimum conditions for solid-state fermentation of yeast strain 0939-5 were inoculation concentration 1×10⁸ CFU/mL, inoculation volume 10%, initial pH 4, and initial water content 40%.【Conclusion】 On the basis of the basal medium, corn meal was used as a solid fermentation substrate, and 2% glucose and 0.1% MgSO₄ were added respectively, and the optimumculture conditions were inoculum concentration of 1×10⁸ CFU/mL, the inoculum volume of 10%, the initial pH of 4, and the initial water content 40% at 25℃ for 5 days.

Key words: solid-state fermentation; yeast; volatile substance

摘要：

【目的】研究酵母菌菌株0939-5产挥发性抑菌物质的最佳固态发酵基质及培养条件。【方法】以酵母菌菌株0939-5为材料,采用单因素法,优化该菌株的固体营养成分及培养条件。【结果】酵母菌0939-5的最佳固态发酵基质为玉米粉,最佳碳源及浓度为葡萄糖 2%,最佳无机盐及浓度为MgSO₄0.1%;菌株0939-5固态发酵的最佳条件为接种浓度1×10⁸CFU/mL、接种量10%、初始pH4、初始含水量为40%。【结论】在基础培养基的基础上,利用玉米粉作为固体发酵基质,分别以添加葡萄糖 2%、MgSO₄ 0.1%,培养条件为接种浓度1×10⁸CFU/mL、接种量10%、初始pH4、初始含水量为40%时,25℃培养5 d为最佳。

关键词: 固体发酵, 酵母菌, 挥发性物质

CLC Number:

S188

LI Huajing, WANG Xiaodong. Study on the solid-state fermentation technology of yeast 0939-5[J]. Xinjiang Agricultural Sciences, 2023, 60(7): 1773-1779.

李华静, 王晓东. 酵母菌0939-5产挥发性抑菌物质固态发酵工艺优化[J]. 新疆农业科学, 2023, 60(7): 1773-1779.

Figures/Tables 10

Fig.1 Effects of different medium on the activity of yeast strain 0939-5 producing volatile substances to inhibit Botrytis cinerea Note:Different lowercase letters at the top of the column indicate significant differences (P<0.05), the same as below

Fig.2 Effects of carbon sources on the antibacterial activity of volatile substances produced by yeast strain 0939-5

Fig.3 Effects of glucose concentration on the antibacterial activity of volatile substances produced by yeast strain 0939-5

Fig.4 Effects of nitrogen sources on the antibacterial activity of volatile substances produced by yeast strain 0939-5

Fig.5 Effects of inorganic salt types on the antibacterial activity of yeast 0939-5 produced by volatile substances

Fig.6 Effect of magnesium sulfate concentration on the antibacterial activity of volatile substances produced by yeast strain 0939-5

Fig.7 Effects of different inoculation concentrations on the antibacterial activity of yeast strain 0939-5 producing volatile substances

Fig.8 Effect of initial yeast inoculum on the bacteriostatic activity of yeast 0939-5 producing volatile substances

Fig.9 Effect of initial pH on the antibacterial activity of yeast strain 0939-5 producing volatile substances

Fig.10 Effect of initial water content on the antibacterial activity of yeast strain 0939-5 producing volatile substances

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