Production of Glutathione by the Yeast Mutant Saccharomyces cerevisiae Sa59

효모변이주 Saccharomyces cerevisiae Sa59에 의한 glutathione 생성

  • Jang, Hye-Yoon (Department of Food Science and Technology, Kongju National University) ;
  • Oh, Chul-Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Oh, Nam-Soon (Department of Food Science and Technology, Kongju National University)
  • Received : 2013.06.27
  • Accepted : 2013.09.25
  • Published : 2013.12.31


The glutathione contents of the selected mutants were investigated and found to be 6.1-15.8 mg/g-DCW. The glutathione content positively correlated with the antioxidant activity of the mutant strains ($R^2$=0.488). Furthermore, the glutathione content of the mutant S. cerevisiae Sa-59 was approximately 38% greater than that of the wild type strain and, therefore, this mutant strain was selected for glutathione production. The volumetric glutathione content in a shaking culture was increased by about 70% compared to the static culture. In addition, the specific glutathione content was increased by ~19%. The volumetric glutathione content and specific glutathione content were increased by approximately 16% and 66%, respectively, when 0.04% glutamate, 0.04% cysteine and 0.04% glycine were added. Furthermore, the highest antioxidant activity was 0.52 as absorbance unit at 700 nm.


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