3株海洋红酵母的分离及营养成分分析  

Isolation and Nutritional Compositions Analysis of Three Marine Strains of Rhodotorula

作　　者：吴康 盛哲良 丁立建[1] 何山[1] 朱鹏[1] 严小军[1] 吴小凯[1] 

机构地区：[1]宁波大学/李达三海洋生物医药研究中心,浙江宁波315211

出　　处：《热带作物学报》2017年第12期2238-2242,共5页Chinese Journal of Tropical Crops

基　　金：宁波市科技富民项目(No.2015C10026);宁波大学引进人才启动基金(No.421609970);宁波大学校科研基金(No.XYL17016)

摘　　要：从东极岛海域海泥和海水中分离筛选海洋红酵母,对红酵母进行营养成分分析,旨在探讨红酵母作为水产饵料的营养价值。通过形态观察及ITS序列分析鉴定分离酵母菌株,并进行脂肪酸和氨基酸组成测定,评价其营养成分。结果表明:菌株RI21和DONG17被鉴定为海洋胶红酵母(Rhodotorula mucilaginosa),菌株DONG45被鉴定为红冬孢酵母(Rhodosporidium paludigenum)。3株海洋红酵母的脂肪酸主要组分为C16∶0、C18∶0、C18∶1(n-9)和C18∶2(n-6);总氨基酸含量:RI21为346.9 mg/g,DONG17为331.6 mg/g,DONG45为446.5 mg/g。这3株红酵母具有优良的脂肪酸组成、丰富的必需氨基酸,有作为水产养殖饲料的潜在营养价值。In order to explore marine red yeasts as the nutritional value of aquatic baits for isolation and analysis of nutritional compositions of red yeasts from sea mud and seawater around Dongji Island, China. The isolates were identified by the observation of the morphology and the analysis of ribosomas ITS sequences. The contents of fatty acids and amino acids were analyzed. Results showed that the strains RI21 and DONG17 were identified as Rhodotorula mucilaginosa, and DONG45 as Rhodosporidim paludigenum. The main fatty acids of the three marine red yeasts were C16 ∶ 0, C18 ∶ 0, C18 ∶ 1（n-9） and C18 ∶ 2（n-6）, and the total amino acid contents of the three strains RI21, DONG17, DONG45 was 346.9 mg/g, 331.6 mg/g and 446.5 mg/g, respectively. The three strains possessed better fatty acid compositions and rich essential amino acids, and had a potential nutritional value as aquaculture feeds.

关 键 词：红酵母 分离鉴定 营养成分 脂肪酸 氨基酸 

分 类 号：Q934.1[生物学—微生物学]