乙醇对法夫酵母发酵合成虾青素的影响  

Effect of ethanol on synthesis of astaxanthin by Phaffia rhodozyma

作　　者：刘春利 沈宁燕 倪辉 李利君 陈艳红 肖安风 LIU Chun-li;SHEN Ning-yan;NI Hui;LI Li-jun;CHEN Yan-hong;XIAO An-feng(College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province,Xiamen 361021,China;Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,China;Xiamen Key Laboratory of Marine Functional Food,Xiamen 361021,China)

机构地区：[1]集美大学食品与生物工程学院,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]福建省海洋功能食品工程技术研究中心,福建厦门361021 [4]厦门市海洋功能食品重点实验室,福建厦门361021

出　　处：《食品与发酵工业》2018年第3期1-7,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31501448);福建省科技重点项目(2014Y0081);福建省教育厅项目(JA15266)资助

摘　　要：利用摇瓶培养法夫酵母JMU-MVP14菌株,通过乙醇传感器检测乙醇含量,研究乙醇对法夫酵母细胞生长及虾青素合成的影响。结果表明,在10 g/L和20 g/L葡萄糖初始培养基中分别添加1～2 g/L乙醇时,均可提高虾青素的产量;而添加高浓度乙醇,则会抑制细胞生长和虾青素的合成。以10 g/L葡萄糖为初始培养基,控制发酵中恒定乙醇浓度为2 g/L,虾青素质量浓度可达到50.1 mg/L,比只添加2 g/L乙醇提高了20.3%,且虾青素细胞产率达到13.1 mg/g,葡萄糖的利用率能达到77.2%以上,说明恒定乙醇控制策略更有利于法夫酵母虾青素的合成。在10 g/L初始葡萄糖浓度,恒定乙醇浓度2 g/L,并每24 h补加5 g/L葡萄糖的优化条件下,虾青素产量最大值达到55.3 mg/L,虾青素细胞产率为19.7 mg/g,比对照组(14.1 mg/g)提高了39.7%。With the detection of ethanol by ethanol sensor,the effects of ethanol on cell growth and astaxanthin production by Phaffia rhodozyma JMU-MVP14 were investigated in shake flask.The results indicated that 1~2 g/L ethanol was conducive to astaxanthin accumulation in initial medium with 10 g/L or 20 g/L glucose,while high concentration of alcohol inhibited the cell growth and astaxanthin production of P.rhodozyma.When ethanol concentration was maintained at 2 g/L in initial medium with 10 g/L glucose,astaxanthin production was 50.1 mg/L,which increased by 20.3%compared with the control group.The yield of astaxanthin in a cell was 13.1 mg/g and the utilization rate of glucose was over 77.2%.The results demonstrated that the constant ethanol control strategy was conductive to astaxanthin accumulation in yeast cells.The maximum yield of astaxanthin was 55.3 mg/L under the optimized condition of 10 g/L initial glucose concentration,2 g/L constant ethanol concentration and 5 g/L glucose supplemented per 24 h during the fermentation.And the yield of astaxanthin in a cell was 19.7 mg/g,which increased by 39.7%compared with the control group(14.1 mg/g).

关 键 词：法夫酵母 虾青素 乙醇 摇瓶培养 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]