微生物发酵生产辅酶Q_(10)的研究进展  

Recent progress on the production of Ubiquinone-10 by microbial fermentation

作　　者：史立康[1] 徐尔尼[1] 汪金萍[1] 易明花[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《中国酿造》2006年第12期4-8,共5页China Brewing

摘　　要：辅酶Q1(0CoQ10)在抗氧化、临床等方面的突出作用,已引起国内外学者的广泛关注。利用微生物发酵法生产CoQ10,其产物活性好,并可通过规模放大提高生产能力,该文综述了菌种的选择和遗传改造、发酵条件的优化及其分离纯化和鉴定。Ubiquinone-10 （CoQ10） has been drawing much attention from academic communities due to its outstanding healthy effects on clin ie, such as antioxidation. The CoQ10 produced by microbial fermentation possessed high activity, And its yield could be increased by fermentation scale-up. The screening and genetic improvement of production strains, optimization of microbial fermentation conditions and purification of the product were summarized.

关 键 词：辅酶Q10 微生物发酵 培养条件 分离 纯化 

分 类 号：Q552[生物学—生物化学]