法夫酵母生产虾青素发酵条件的研究  

Fermentation Condition Research of Astaxanthin-producing Phaffia rhodozyma

作　　者：谢虹[1] 周元元[1] 胡卫成[1] 梁建生[1] 

机构地区：[1]扬州大学生物科学与技术学院,江苏扬州225009

出　　处：《生物技术》2006年第5期56-59,共4页Biotechnology

基　　金：江苏省高校自然科学研究项目资助(05KJB180157)

摘　　要：方法：分别进行了接种时间、摇床转速、接种量和装液量对法夫酵母细胞生产虾青素摇瓶发酵过程影响的实验,比较了DMSO法、酸热法、碱法和自溶法等破壁方法和提取溶剂之间的差别,测定了法夫酵母生长过程中的生物量、类胡萝卜素产量和培养基中的残糖。结果：确定了最佳的摇瓶发酵条件为：种瓶至发酵摇瓶的接种时间为40h,摇床转速为160r/min,接种量为10%,装液量为50mL；DMSO法和丙酮分别为合适的破壁方法和提取溶剂。结论：初步确定发酵的基本条件,为进行法夫酵母高产虾青素菌种的筛选以及发酵培养基的优化奠定了基础。Methods： The effect of inoculation stage, rotating speed of rocking incubator, inoculum and liquid volume in flask had been studied on the growth of Phaffia rhodozyma. Different lysing methods and extraction solvent were compared. The growth of Phaffia rhodozyma was observed in rocking flasks during 144 h, and the biomass, yield of carotenoids and glucose residue in substrate were all measured. Results： The results showed that the optimal fermentation conditions were obtained as follow： 40th hour, 160r/min, 10% and 50mL respectively. DMSO method was the most suitable lysing method and acetone was the most suitable solvent for extraction. Conclusion： The establishment of fermentation conditions had great help for screening of high yield strain and fermentation condition optimization.

关 键 词：法夫酵母 虾青素 类胡萝卜素 生物量 

分 类 号：Q939.9[生物学—微生物学]