微生物发酵法生产DHA的研究

食品科学 ›› 2005, Vol. 26 ›› Issue (3): 128-130.

微生物发酵法生产DHA的研究

杜冰, 刘长海, 姚汝华

仲恺农业技术学院食品系；华南理工大学食品与生物工程学院

出版日期:2005-03-15 发布日期:2011-09-19

Study of DHA Production by Microorganism Fermentation

DU Bing, LIU Chang-Hai, YAO Ru-Hua

1.Department of Food Seience, Zhongkai Agricultural Technology College;2.College of Food Engineering and Biotechnology,South China University of Technology

Online:2005-03-15 Published:2011-09-19

摘要/Abstract

摘要： DHA是一种人体必需多不饱和脂肪酸,对人体健康有重要意义,微生物发酵法生产DHA具有稳定性好、易于分离纯化和工业化等优点,是近年来研究的热点。本文通过对破囊壶菌ATCC34304等四株菌的发酵液的分析,发现ATCC34304易于培养且DHA含量高,对ATCC34304的发酵培养基组分和发酵条件进行进一步研究后得出,在以淀粉为碳源的培养基中,28℃　170r/min摇床光照培养6d,DHA含量达320.1mg/L。

关键词: 微生物, 二十二碳六烯酸, 破囊壶菌, 发酵

Abstract: DHA is one kind of essential polyunsaturated fatty acids, and it has important effect on body health. The production of DHA by microorganism fermentation has many superiorities such as good stability, being prone to separation, purification and industrialization. It was a research hotspot in recent years. By analyzing the fermentation product of the Thraustochytrium aureum ATCC34304 and other four strain, it showed that the ATCC34304 could be cultured more easily and the content of DHA was high. When the composition of medium and the fermentation condition of Thraustochytrium aureum ATCC34304 were further studied more, it was found that when the ATCC34304 was cultivated in the medium in which the starch was used as carbon source and at 28℃ with 170r/min for six days,the yield of DHA was highest, 320.1mg/L.

Key words: microorganism, DHA, Thraustochytrium aureum, fermentation

杜冰, 刘长海, 姚汝华. 微生物发酵法生产DHA的研究[J]. 食品科学, 2005, 26(3): 128-130.

DU Bing, LIU Chang-Hai, YAO Ru-Hua. Study of DHA Production by Microorganism Fermentation[J]. FOOD SCIENCE, 2005, 26(3): 128-130.

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