法夫酵母高产虾青素的选育及发酵条件的优化  

Mutagenesis Screening of Astaxanthin-producing Phaffia rhodozyma and Fermentation Condition Optimization

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,扬州225009

出　　处：《中国生物工程杂志》2006年第12期68-74,共7页China Biotechnology

基　　金：江苏省高校自然科学研究基金资助项目(05KJB180157)

摘　　要：对法夫酵母菌株进行了紫外线-氯化锂复合诱变,获得了一株遗传性状稳定、在25℃条件下类胡萝卜素产量为7.62mg/L、虾青素产量为616.8μg/g的菌株UL-61。利用SAS软件中的Plackett-Burman设计对发酵温度、初始pH值以及发酵培养基等组分进行优化,从中选出发酵温度、初始pH值和玉米浆浓度为重要因素,通过响应面分析法建立了模型并从中计算出在发酵温度16.78℃、初始pH4.73和CSL浓度为7.06mg/L时预测的最大响应值为3.9407mg/L,而实测值为3.9261mg/L,证明模型是有效的并且存在极大值点。采用优化后的发酵条件,虾青素产量较原始发酵条件的产量提高了20.4%。The original strain was treated with UV combining LiCl. The total carotenoid yield of the strain UL-61 was 7.62mg/L, the maximal yield of astaxanthin had reached 616.8μg/g under 25℃. 8 variables including fermentation temperature, initial pH were optimized by Plackett-Burman design and Response Surface Analysis of SAS software. The temperature, initial pH and corn steep liquor were the major factors. The optimal conditions were predictted to be 16.78℃, pH4.73 and 7.06 mg/L, respectively. Under these conditions, the theroretical maximal yield of carotenoid was 3. 9407 mg/L and the practical maximal yield was about 3. 9261mg/ L. The carotenoid production was increased by 20.4% when Phaffia rhodozyma was cultivated under the optimal conditions as compared with the control.

关 键 词：法夫酵母 虾青素 选育 优化 

分 类 号：Q939.9[生物学—微生物学]