酵母生产类胡萝卜素的研究进展  

The research development of carotenoids production by yeast

作　　者：钮亭亭[1] 孙茜萍[2] 吴涛[2] 

机构地区：[1]上海体育学院,上海200438 [2]浙江工业大学海洋学院,浙江杭州310014

出　　处：《发酵科技通讯》2017年第1期50-53,共4页Bulletin of Fermentation Science and Technology

摘　　要：类胡萝卜素是医药、化学、食品和饲料产业中具有重要价值的产品,具有着色、抗氧化和防癌等功能.动物不能合成类胡萝卜素,因此必须从食物中进行摄取.作为潜在色素物质的来源,红酵母和法夫酵母是微生物法生产类胡萝卜素的重要菌种.阐述了红酵母和法夫酵母生物合成类胡萝卜素的途径、影响发酵产量的因素及廉价培养基的应用,进一步介绍了诱变育种方法及代谢工程技术在产类胡萝卜素酵母菌株改良上的应用.Carotenoids represent a valuable product for the pharmaceutical, chemical, food and feed industries for their coloring, antioxidant and possible tumor inhibiting activity. Animals cannot synthesize carotenoids, and these pigments must therefore be obtained from food. As the potential pigment sources, the genera Rhodotorula and Phaffia were important strains for earotenoids production by microorganism method. In this review, the carotenoids biosynthesis pathway in Rhodotorula and Phaffia was interpreted and the influence factors and low-cost media were reviewed. It was further introduced that mutation breeding and metabolic engineering technology was applied in yeast strain improvement for the carotenoid production.

关 键 词：类胡萝卜素 红酵母 法夫酵母 廉价培养基 

分 类 号：TQ92[轻工技术与工程—发酵工程]