几种糖代谢产物培养法夫酵母产虾青素的对比研究

doi:10.7506/spkx1002-6630-200919062

食品科学 ›› 2009, Vol. 30 ›› Issue (19): 268-272.doi: 10.7506/spkx1002-6630-200919062

几种糖代谢产物培养法夫酵母产虾青素的对比研究

肖安风¹,倪辉¹,杨秋明²,陈小红³,蔡慧农¹

1. 集美大学生物工程学院
2. 厦门市食品生物工程技术研究中心

收稿日期:2009-07-24 修回日期:2009-09-17 出版日期:2009-10-01 发布日期:2010-12-29
通讯作者: 蔡慧农 E-mail:huinongcai@163.com
基金资助:
福建省青年人才创新项目(2007F3072)

Comparative Study on Effects of Various Carbohydrate Metabolic Products on Astaxatanthin Production by Phaffia rhodozyma

XIAO An-feng 1,2 NI Hui1,2 LI Li-jun1,2 YANG Qiu-ming1,2 CHEN Xiao-hong1,2 CAI Hui-nong1,2,*

1. College of Bioengineering, Jimei University, Xiamen 361021, China 2. Xiamen Research Center of Food Biotechnology,
Xiamen 361021, China

Received:2009-07-24 Revised:2009-09-17 Online:2009-10-01 Published:2010-12-29
Contact: CAI Hui-nong1,2,* E-mail:huinongcai@163.com

摘要/Abstract

摘要：

对比研究了乙醇、乙酸钠、乳酸钠、柠檬酸、甘油这五种糖代谢产物对法夫酵母产虾青素的影响。摇瓶试验结果表明乙酸钠、乳酸钠和柠檬酸对法夫酵母产虾青素有一定的促进作用，而乙醇、甘油对其作用不明显。添加低浓度（2 g/L和1 g/L）的乙酸钠、乳酸钠、柠檬酸对生物量和虾青素体积产率都有不同程度的提高。其中，当柠檬酸添加量为2 g/L时，法夫酵母的生物量达到最大，为5.48 g/L，乙酸钠添加量为1 g/L时，虾青素体积产率达到最大，为1.54 mg/L。5 L罐的试验结果表明柠檬酸对法夫酵母的虾青素体积产率和单产有一定的促进作用，而乙酸钠和乳酸钠没有明显的促进作用。

关键词: 法夫酵母, 虾青素, 糖代谢产物, 发酵

Abstract:

The aim of this study was to examine effects of five kinds of carbohydrate metabolic products (ethanol, sodium acetate, sodium lactate, citric acid, glycerin) on astaxanthin production by Phaffia rhodozyma fermentation in shake flask scale and 5 L fermentor scale with glucose as the control. Shake flask fermentation experiments showed that sodium acetate, sodium lactate, and citric acid all exhibited a promotion effect on astaxanthin production, while no obvious effect was found from ethanol and glycerin. Both biomass amount of Phaffia rhodozyma and astaxanthin concentration were increased by low concentrations (2, 1 g/L) of sodium acetate, sodium lactate and citric acid to different extents. When citric acid concentration was 2 g/L, a maximum biomass amount of 5.48 g/L was obtained, which was increased by 50.1% compared the control, and the sodium acetate concentration of 1.54 mg/L yielded a maximum astaxanthin concentration of 1.54 mg/L, which was increased by 20.3% compared with the control. However, enlarged fermentation in a 5 L fermentation revealed that neither sodium acetate nor sodium lactate had a promotion effect on astaxanthin concentration and yield and only citric acid was a promotion factor for astaxanthin procution.

Key words: Phaffia rhodozyma , astaxanthin, carbohydrate metabolic products , fermentation

中图分类号:

TQ924

肖安风倪辉杨秋明陈小红蔡慧农. 几种糖代谢产物培养法夫酵母产虾青素的对比研究[J]. 食品科学, 2009, 30(19): 268-272.

XIAO An-feng 1,2 NI Hui1,2 LI Li-jun1,2 YANG Qiu-ming1,2 CHEN Xiao-hong1,2 CAI Hui-nong1,2,*. Comparative Study on Effects of Various Carbohydrate Metabolic Products on Astaxatanthin Production by Phaffia rhodozyma[J]. FOOD SCIENCE, 2009, 30(19): 268-272.

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几种糖代谢产物培养法夫酵母产虾青素的对比研究

Comparative Study on Effects of Various Carbohydrate Metabolic Products on Astaxatanthin Production by Phaffia rhodozyma

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