磷限制对高山被孢霉发酵产油脂分析  

Effect of phosphate stress on lipid fermentation by Mortieralla alpine

作　　者：范益春[1] 彭超[1] 任路静[1] 纪晓俊[1] 常淑梅 刘欣[1] 黄和[1,2] 

机构地区：[1]南京工业大学生物与制药工程学院,南京210009 [2]南京工业大学材料化学工程国家重点实验室,南京210009

出　　处：《食品科技》2010年第10期31-34,共4页Food Science and Technology

基　　金：国家重点基础研究发展计划(973计划)(2007CB707805);国家"863"资助项目(2006AA02Z240)

摘　　要：通过调节发酵培养基中KH2PO4浓度来改变培养基中磷浓度,对比不同初始磷浓度下(总磷浓度为0.7g/L和1.5g/L)发酵周期、菌体干质量、总油脂量及脂肪酸合成途径关键节点苹果酸酶和葡萄糖-6-磷酸酶活性。结果表明在限制性磷(初始磷浓度为0.7g/L)条件下,发酵周期缩短,菌体干质量和总油脂量分别提高14.8%和11.3%。同时发现限制磷浓度只对苹果酸酶有显著激活作用,对葡萄糖-6-磷酸作用效果不明显,也进一步说明脂肪酸合成过程中的NADPH主要由三羧酸转运体系提供。The effect of phosphate stress was investigated by changing KH2PO4 concentration （the total phosphate concentrations were 0.7 g/L and 1.5 g/L）. Fermentation period, biomass, fatty acid concentration, malic acid enzyme and glucose-6-phosphate dehydrogenase which are key enzymes of fatty acids synthesis were compared at different phosphate concentration. The results showed that limited phosphate concentration（0.7 g/L）could increase the dry cell weight and total fatty acid concentration by 14.8% and 11.3% , respectively, compared with the results that obtained at higher phosphate concentration （1.5 g/L）. The result also showed that phosphate stress could activate malic acid enzyme obviously rather than glucose-6-phosphate enzyme, which further clarify the NADPH used in fatty acid synthesis was mainly supplied from 3-carboxylic acid transport system.

关 键 词：高山被孢霉 花生四烯酸 磷限制 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]