| The fermentation of C-1, a strain reserved in our lab, was studied. After extracted and purified, the fermentation product was proved to content coenzyme Q10. The strain was identified as Candida tropicalis by configuration and physiology character.In order to get more coenzyme Q10 the fermentation condition of the C-l was optimized. The optimal pH for the formation of coenzyme Q10 was 6.0, and the optimal temperature was 30℃, the optimal culture media fraction (VS flask volume) and inoculum amount were 40mL/250mL, and 4%, respectively. The highest coenzyme Q10 formation rate occurred at 30th hour of the cultivation. The optimal culture medium, for maximal coenzyme Q10 production by C-l, was 7.5g · L-1 yeast extract, 7.5 g ·L-1 corn steep liquor(CSL), 26.0 g ·L-1 glucose, 26.0 g ·L-1 sucrose, 1.0 g ·L-1 K2HPO4,1.0 g ·L-1 KH2PO4,5.0 g ·L-1 MgSO4 ·7H2O, 0.3 g ·L-1 FeSO4 ·7H2O, 0.5 g ·L-1 nicotinic acid, 0.16 g ·L-1 vitamin B1 When the strain grew in the optimal culture of initial pH 6.0, 30℃, 200rpm for 30h, the content of coenzyme Q10 rose from 4 mg ·L-1 about to 10.8 mg ·L-1. Ultraviolet and diethyl sulfate was used to select the high-yield coenzyme Q10 strain of C-l. |
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