类胡萝卜素产生菌的筛选及培养条件初步研究  

Isolation and Culture Conditions of A Carotenoid-producing Bacterial Strain

作　　者：潘帅路[1] 吴飞[1] 沈才洪[1] 王忠彦[1] 胡承[1] 

机构地区：[1]四川大学生命科学院生物资源与生态环境教育部重点实验室,四川成都610064

出　　处：《酿酒科技》2006年第3期28-31,共4页Liquor-Making Science & Technology

摘　　要：从酒糟中分离出的一株产类胡萝卜素的细茵(TH),分类鉴定为微球菌属(Micrococcus sp．)。该菌株稳定性较好,在以葡萄糖为碳源(5 g/L),添加番茄汁(4 mL/L),Na2CO3(3 g/L),初始 pH值7．0,光照的条件下于28℃振荡培养120 h,并以酸-热破碎法进行色素抽提。菌体生物量为 55．04 mg/mL培养液,类胡萝卜素产量为7．12μg/mL培养液。A carotenoid-producing bacterial strain TH was isolated from distiller＇s grains and was identified as Micrococcus sp. Such strain had good stability and its culture conditions were as follows： culture medium containing glucose （5 g/L） as carbon source with addition of tomato juice （4 mL/L） and Na2CO3 （3 g/L）, initial pH value as 7.0 and 120 h culture at 28 ℃under illumination conditions, pigment extraction operated by acid-heat cell smashing methods, the cell biomass of the strain and carotenoid yield reached 55.04 mg wet cell per mL medium and 7.12 μg per mL medium respectively. （Tran. by YUE Yang）

关 键 词：类胡萝卜素 筛选 培养条件 微球菌属 

分 类 号：Q93-33[生物学—微生物学] O629.4[理学—有机化学]