三孢布拉氏霉菌发酵产β-胡萝卜素工艺优化  

Study on the Optimization ofβ-carotene Production by Fermentation of Blakeslea trispora

作　　者：丁长河[1] 尹萌 李鸿莉 DING Chang-he;YIN Meng;LI Hong-li(Key Laboratory of Natural Pigment Preparation,College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院河南省天然色素制备重点实验室,河南郑州450001

出　　处：《食品研究与开发》2020年第16期188-194,共7页Food Research and Development

摘　　要：三孢布拉氏霉菌(Blakeslea trispora,B.trispora)是目前微生物发酵产β-胡萝卜素的主要菌种之一。该研究通过单因素及响应面试验对三孢布拉氏霉菌液态发酵培养基成分以及工艺参数进行优化。优化后的最佳发酵培养基组成为:玉米粉20 g/L、黄豆粉30 g/L、葡萄糖4.8 g/L、玉米浆粉2.6 g/L、植物油4%、VB1、0.001%、MgSO40.5 g/L、KH2PO42 g/L。工艺参数:发酵液初始pH 6.80、装液量35 mL/250 mL、负正菌种接种体积比1.60∶1、接种量12.5%、培养温度28℃、转速200 r/min、发酵时间132 h。在此发酵条件下,三孢布拉氏霉菌发酵产β-胡萝卜素的含量为523.8 mg/L,比优化前提高了19.9%。Blakeslea trispora is currently one of the main species ofβ-carotene producing strains.The composition of the medium of the liquid fermentation of B.trispora and the fermentation parameters were optimized by single factor and response surface test.The optimal fermentation medium composition for B.trispora were as follows:corn flour 20 g/L,soybean powder 30 g/L,glucose 4.8 g/L,corn syrup 2.6 g/L,vegetable oil 4%,VB1,0.001%,MgSO40.5 g/L,and KH2PO42 g/L.Process parameters:initial pH 6.80,liquid volume 35 mL/250 mL,inoculation volume ratio of the negative and positive fugi 1.60∶1,inoculum volume 12.5%,culture temperature 28℃,rotation speed 200 r/min,fermentation time 132 h.Under the optimized fermentation conditions,the content ofβ-carotene produced by B.trispora reached to 523.8 mg/L with 19.9%improved.

关 键 词：三孢布拉氏霉菌 Β-胡萝卜素 液态发酵 优化 响应面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]