红酵母Y-5产类胡萝卜素培养基无机盐组分的优化  

Optimization of Mineral Salts in Fermentation Medium for Carotenoid Production by Rhodotorula Y-5

作　　者：唐棠[1] 黄乾明[1] 杨群峰[1] 

机构地区：[1]四川农业大学生命科学与理学院,四川雅安625014

出　　处：《食品科学》2011年第3期130-133,共4页Food Science

基　　金：四川省教育厅重点科研项目(08ZA053);四川农业大学科技创新基金项目(00731200)

摘　　要：为提高红酵母菌株Y-5发酵产类胡萝卜素的产量,对培养基中无机盐组分进行优化。采用Plackett-Burman试验设计从8种无机盐中筛选出对提高类胡萝卜素产量具有显著效应的无机盐组分KH2PO4、MgSO4和NaCl。通过Box-Behnken设计及响应面分析确定其质量浓度为KH2PO40.58g/L、MgSO40.49g/L、NaCl0.28g/L时,菌株的类胡萝卜素产量达到14.51mg/L,与未添加无机盐组分培养基相比,类胡萝卜素产量提高了25.09%。In order to improve the yield of carotenoid in the fermentation of Rhodotorula Y-5, mineral salts in the fermentation medium were optimized. KH2PO4, MgSO4 and NaC1 were found to be the important factors affecting carotenoid production significantly by the analysis of Plackett-Burman design. The optimization results based on Box-Behnken design and response surface methodology showed that the production of carotenoid could reach 14.51 mg/L, when KH2PO4 was added at 0.58 g/L, MgSO4 at 0.49 g/L, and NaCl at 0.28 g/L. Compared with the control medium without added mineral salts, the production of carotenoid was increased by 25.09%.

关 键 词：红酵母Y-5 类胡萝卜素 无机盐 PLACKETT-BURMAN设计 响应面分析 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]