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Biosynthesis of Coenzyme Q10 Using Schizosaccharomyces promb in an Organic/Aqueous System
Author(s): 
Pages: 16-18
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  CoQ10茄尼醇粟酒裂殖酵母水/有机反应体系微生物转化;
Abstract: 研究了水/有机反应体系中,以茄尼醇为底物时,粟酒裂殖酵母(Schizosaccharomyces promb)2.1794转化合成CoQ10产量情况,并对其转化工艺进行了初步的探讨.确定了适宜于粟酒裂殖酵母转化茄尼醇生成CoQ10的条件为:异丙醇和pH 5.0、0.1 mol/L的磷酸缓冲液按2:8的体积比形成转化体系,菌体添加量的质量浓度为0.5%,底物添加质量浓度为500 mg/L,30℃下220 r/min转化8 h,CoQ10产量为91.037 mg/L(发酵液),单位细胞内CoQ10产量为3.726 mg/g(湿细胞),与空白相比提高了203.45%,与在水相转化体系中相比提高了81.24%.
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