微生物发酵生产DHA的研究进展  

Research progress in DHA production by microbes

作　　者：张明亮[1] 江贤章[1] 王灿[1] 黄建忠[1] 

机构地区：[1]福建师范大学工业微生物发酵技术国家地方联合工程研究中心工业微生物教育部工程研究中心生命科学学院,福建福州350108

出　　处：《食品工业科技》2014年第21期395-400,共6页Science and Technology of Food Industry

基　　金：福建省科技厅项目(2011H6007)

摘　　要：DHA(二十二碳六烯酸)是一种对人体重要的长链多不饱和脂肪酸,破囊壶菌科微生物因富含DHA成为当前的研究热点。本文介绍了DHA的微生物来源及其代谢途径,对国内外研究情况进行综述,详细阐述了影响DHA发酵的各种因素,并指出选育高产菌株、代谢途径分析、放大培养及转基因植物是今后工作的方向。DHA is very long chain polyunsaturated fatty acids that provide important human health benefits. Thraustochytriales have become the current research hot spot because of its high level of DHA.In this article the sources of DHA and microbial metabolic pathways were introduced, and the international research progress on DHA were summarized.The various factors that affect DHA fermentation were also studied and it was pointed out that the future work shouJd emphasis on screening high-yielding strains and studying the metabolic pathways,the scale-up cultures,and the transgenic production DHA.

关 键 词：DHA 发酵 研究进展 

分 类 号：TS201.3[轻工技术与工程—食品科学]