拉曼被孢霉产γ-亚麻酸的发酵条件优化  

Optimization of fermentation conditions of γ-linolenic acid by Mortierella ramanniana

作　　者：黎志勇[1] 丛蕾蕾[1] 聂志奎[1] 彭超[1] 邓中涛[1] 纪晓俊[1] 

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

出　　处：《生物加工过程》2013年第4期14-18,共5页Chinese Journal of Bioprocess Engineering

基　　金：国家重点基础研究发展计划(973计划)(2009CB724700);国家自然科学基金(21006049);国家科技支撑计划(2011BAD23B03);江苏高校优势学科建设工程

摘　　要：对影响发酵产γ-亚麻酸的因素(温度、N源、P源等)进行单因素考察。结果发现,各因素对拉曼被孢霉(Mortierella ramanniana NBRC 8187)产γ-亚麻酸均有不同程度的影响。通过正交试验设计对KH2PO4、NaNO3、酵母膏和温度进行了L9(34)试验设计,以γ-亚麻酸产量为优化目标,直观分析得出影响产量的因素大小顺序为酵母膏、温度、KH2PO4、NaNO3,最终确定最佳的培养条件:酵母膏5 g/L、25℃、KH2PO41 g/L、NaNO33 g/L。在此条件下,检测得出在第5天γ-亚麻酸产量达到0.968 g/L,相比优化前(0.583 g/L)提高了66%。The influences of temperature, nitrogen, and phosphorus on production of y-linolenic acid by Mortierella ramanniana NBRC 8187, were investigated. By single factor and orthogonal experimental design, the priority order of the factors was yeast extract concentration, temperature, KH2PO4 concentration, and NaNO3 concentration. Under the optimum conditions of yeast extract 5 g/L,temperature 25 ℃ ,KH2PO4 1 g/L,and NaNO3 3 g/L. the γ-linolenic acid yield was up to 0. 968 g/L in the 5th day, and it increased by 66% compared with that （0. 583 g/L） before optionization.

关 键 词：Γ-亚麻酸 拉曼被孢霉 L9(34)正交试验 

分 类 号：Q815[生物学—生物工程]