利用农副产品为发酵底物,生产高附加值的生物产品具有良好的应用前景.本研究以模拟葡萄汁为培养基,在7L发酵罐水平上研究了不同发酵温度(25℃、27℃、30℃、33℃)重组葡萄酒酵母T73-63生长和合成外源β-胡萝卜素的情况.结果发现,重组葡萄酒酵母最适生长温度与β-胡萝卜素最适合成温度是不一致的:较高的发酵温度(30℃)有利于细胞的生长,能够获得较高的生物量；但较低的温度(25℃)却能够获得较高的比产物合成速率.根据细胞生长和产物合成动力学曲线,提出了两阶段温度控制策略:发酵前20h温度控制为30℃,20h后降低至25℃ 至发酵结束；在此调控策略下,最高β-胡萝卜素产量和β-胡萝卜素合成速率分别达到56.42mg/L和1.28mg/(L·h),与单一温度发酵模式的最高水平(30℃)相比分别提高了25.7％和14.3％.

The use of agricultural by-products as fermentation substrate to produce high added value bio-products has a good prospect. In this study, the effects of different temperature ranging from 25℃ to 33℃ on cell growth and β-carotene production by recombinant industrial wine yeast T73-63 using synthetic grape juice as substrate were investigated in 7 L fermentor. The results showed that the relatively high temperature (30℃) was optimal for cell growth, whereas controlling low temperature(25℃) can obtain high specific pigment production rate. Based on the kinetic analysis of the batch fermentation process, a two-stage temperature control strategy was developed, in which temperature was controlled at 30℃ in the first 20h of fermentation to facilitate the cell growth, and then shifting to 25℃ after 20h to stimulate the β-carotene production. By using the strategy, the highest β-carotene yield of 56.42mg/L and production rate of 1.28mg/(L·h) were obtained, which were 25.7% and 14.3% higher than the maximum values of constant temperature (30℃), respectively.