影响米根霉产γ-亚麻酸的几种因素  

Effect of several factors of Gamma-Linolenic Acid (GLA) in Rhizopus stolonifer R316

作　　者：朱钰[1] 陆合[1] 胡晓莉[1] 

机构地区：[1]重庆医科大学微生物与免疫教研室,重庆400050

出　　处：《微生物学杂志》2007年第4期6-10,共5页Journal of Microbiology

基　　金：国家农业部重大国际合作研究项目(948项目;2003-Q04)

摘　　要：利用气相色谱仪对根霉属的部分菌株进行脂肪酸成分分析,发现中华根霉(Rhizopus chinensis)、米根霉(Rhizopus oryzae)和匍枝根霉(Rhizopus stolonifer)均能产生γ-亚麻酸,其中米根霉R316菌丝体中γ-亚麻酸的含量较高达11.47%,对R316的液体发酵产脂条件进行研究,发现液体摇瓶培养菌丝体的油脂含量可达53.24%,γ-亚麻酸的含量提高到20.12%。R316菌丝体生长的最适碳源为葡萄糖、最适氮源为蛋白胨、最适培养温度20℃。但γ-亚麻酸积累的最适碳源为甘油、最适氮源是尿素、最适温度15℃。同时发现逆境是高产多不饱和脂肪酸的关键。Fatty acid composition of Rhizopus sp.was analysed through the gas chromatography（GC） technique.The results showed that Rhizopus chinensis,Rhizopus oryza,and Rhizopus stolonifer could produce GLA.The content of GLA in lipid was 11.47% for Rhizopus oryzae R316.Fermentation strategies for producing GLA by Rhizopus oryzae R316 were studied.The content of crude lipid in R316 cultivated in shaking flask was up to 53.24%,and content of GLA in crude lipid was 20.12%.The optimal culture condition of mycelium productivity was glucose,peptone,20 ℃ and the gamma-linolenic acid accumulation was Glycerin,Urea,15 ℃.A proposal was put forward that the adversity was the key step to produce polyunsaturated.

关 键 词：米根霉 Γ-亚麻酸 发酵 

分 类 号：Q949.323.3[生物学—植物学]