法夫酵母发酵过程的pH值控制策略及对虾青素合成的影响  

pH Control Strategy and Its Effect on Astaxanthin Production in Phaffia rhodozyma Fermentation

作　　者：肖安风[1,2,3,4] 于广仁 蔡慧农[1,2,3,4] 蒋兴龙[1] 倪辉[1,2,3,4] 杨远帆[1,2,3,4] 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]福建省高校食品微生物与酶工程技术研究中心,福建厦门361021 [4]厦门市食品与生物工程技术研究中心,福建厦门361021

出　　处：《中国食品学报》2015年第1期66-72,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省产学研重大专项(2010N5009);福建省自然科学基金项目(2011J01224);福建省渔业"五新"科技推广项目(闽海渔五新合同[2012]号)

摘　　要：为了探索pH值条件对法夫酵母产虾青素的影响,对虾青素高产菌株法夫酵母JMU-MVP14罐上发酵pH值条件及控制策略进行优化,结果表明：7 L罐分批培养时,较高pH值有利于菌体生长以及其他类胡萝卜素（如β-隐黄质和β-胡萝卜素）的积累,较低pH值有利于虾青素的合成。当pH值恒定控制在5.0时,虾青素的产量达到最大值137.7 mg/L;pH值为3.0和4.0时,虾青素的细胞产率高,分别达到了6.42 mg/g和7.17 mg/g。在此基础上,分阶段控制pH值,即第1阶段（0-72 h）将pH值控制在5.0,第2阶段（72-144 h）将pH值控制在4.0,结果显示该发酵策略有利于虾青素的合成,至发酵终点其虾青素产量和细胞产率分别达到150.1 mg/L和7.11 mg/g,均高于对照组。The effects of culture pH on astaxanthin and other carotenoids concentration by Phaffia rhodozyma were investigated in batch fermentation. Batch bioprocess of astaxanthin fermentation by Phaffia rhodozyma JMU-MVP14 at various pH values ranging from 3.0 to 6.0 was examined. The results demonstrated that low pH value was conducive to astaxanthin accumulation, while an optimal pH for cell growth and other carotenoids（β-cryptoxanthin and β-carotene） accumulation was obtained at a high pH value. An optimum pH of 4.0 for astaxanthin formation in cell was obtained with specific product yield（Yp/x） at 7.17 mg/g. Otherwise, by the end of fermentation, the optimum pH for astaxanthin production was 5.0 with 137.7 mg/L. In the meantime, a pH-shift strategy was developed to gain higher volumetric concentration of astaxanthin in batch fermentation, which the culture pH shifted from 5.0 to 4.0 after 72 h fermentation. The maximum volumetric concentration of astaxanthin and specific product yield reached 150.1 mg/L and 7.11 mg/g, respectively, which were higher than the control group.

关 键 词：法夫酵母 虾青素 pH控制策略 发酵 类胡萝卜素 

分 类 号：TQ920[轻工技术与工程—发酵工程]