β-胡萝卜素发酵促进因子筛选及均匀试验设计优化  

Screening of Beta Carotene Fermentation Accelerant and Optimization of Uniform Experimental Design

作　　者：杨晔[1] 尹金凤[1] 李泓全 

机构地区：[1]上海化工研究院,上海200062

出　　处：《安徽农业科学》2017年第14期77-79,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]提高三孢布拉霉发酵产β-胡萝卜素的能力。[方法]对6种发酵促进剂的添加浓度及其交互作用进行系统的研究。通过单因素试验考察确定了各发酵促进剂的最适添加浓度范围,在此基础上,运用均匀设计对组合配方优化。[结果]当发酵过程中添加0.4 mmol/L MgCl_2、20.0μmol/L H_2O_2、0.1%Span 20、1.8%正癸烷、0.2 mmol/L甲酸钠以及1.1 g/L柠檬酸三钠时,β-胡萝卜素产量可达到2.27 g/L,较对照组提高了77.30%。[结论]经过优化后的发酵促进剂组合配方能够显著提高三孢布拉霉产β-胡萝卜素的能力。[ Objective ] In order to improve the fermentative production of β-carotene by Blakeslea trispora. [ MethodJ The dosage concentration and interactions of 6 fermentation aecelerants were studied. Firstly, using single factor experiments to study the effective concentration range of fermentation aecelerants. Then on this basis, by using uniform experiment to optimize the fermentation culture. [ Result ] The optimal fermentation aecelerant formula was composed of 0.4 mmol/L MgCl2,20.0 μmol/L H2O2 ,0.1% Span 20,1.8% n-decane ,0.2 mmol/L sodium formate and 1.1 g/L trisodium citrate. The p-carotene production was up to 2.27 g/L,77.30% higher than that of control group. [ Conclusion] The optimized fermentation accelerants could significantly improve the β-carotene production.

关 键 词：Β-胡萝卜素 发酵促进剂 单因素试验 均匀试验设计 

分 类 号：TS201.3[轻工技术与工程—食品科学]