真菌发酵法产油脂的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 392-395.

真菌发酵法产油脂的研究

施丽珊，程建军，刘昊飞，王玉军

东北农业大学食品学院；

出版日期:2006-12-15 发布日期:2011-11-23

Study on Lipids Production by Fungal Fermentation

SHI Li-shan,CHENG Jian-jun,LIU Hao-fei,WANG Yu-jun

College of Food Science, Northeast Agricultural University, Harbin 150030, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 本文以深黄被孢霉(Mortierellaisabellina)为试验菌株,采用发酵法生产油脂。采用单因素试验设计,研究了产脂培养基中碳源、氮源种类及其浓度对菌体生长和油脂积累的影响。试验确定酶法水解的玉米淀粉水解糖为最佳碳源,其最适添加浓度为100g/L;酵母膏为最适氮源,其最适添加浓度为3g/L。优化培养基条件下获得菌体生物量为12.350g/L,油脂含量为52.19%,油脂产量为6.4376g/L。但还有待于进一步优化培养基中的其它成分,以有效提高菌体油脂产量。

关键词: 油脂, 深黄被孢霉, 碳源, 氮源

Abstract: The production of lipids in this paper was studied in the fungus Mortierella isabellina As3.2793. Two growth variables were systematically manipulated. The effect of various carbon and nitrogen sources and their concentritions on mycelium growth and accumulation of lipid yield in shaker flask culture was studied. We came out conclusion that glucose derived from maize starch hydrolysate was the sole carbon source in culture medium at concentration of 100g/L, and yeast extract paste was most effective for fermentation consisting of 3g/L. The dry biomass under optimum conditions was 12.350g/L, and consisted of 52.19% lipid. The lipid per liter culture was 6.4376g. It is remained to optimize other ingredients in culture medium to enhance lipidy ield.

Key words: lipid, Mortierella isabellina, carbon source, nitrogen source

施丽珊，程建军，刘昊飞，王玉军. 真菌发酵法产油脂的研究[J]. 食品科学, 2006, 27(12): 392-395.

SHI Li-shan,CHENG Jian-jun,LIU Hao-fei,WANG Yu-jun . Study on Lipids Production by Fungal Fermentation[J]. FOOD SCIENCE, 2006, 27(12): 392-395.

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