大豆蛋白胨对粗糙脉孢菌3.1607产番茄红素的影响及其发酵条件优化  

Effect of soybean peptone on the production of lycopene by Neurospora crassa 3.1607 and its fermentation conditions optimization

作　　者：郭月山 陈钢[1] 王瑞琪 简素平 黄立山[1] GUO Yueshan;CHEN Gang;WANG Ruiqi;JIAN Suping;HUANG Lishan(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《中国酿造》2020年第9期126-130,共5页China Brewing

基　　金：南昌大学研究生创新专项资金立项项目(CX2018120)。

摘　　要：该试验以番茄红素产量及干质量为评价指标,通过单因素试验考察大豆蛋白胨对粗糙脉孢菌(Neurospora crassa)3.1607产番茄红素的影响,并对其添加量、添加时间、菌种接种量进行优化。以单因素试验结果为基础,结合响应面法,对添加了大豆蛋白胨的粗糙脉孢菌发酵产番茄红素发酵条件进行优化。结果表明,当添加大豆蛋白胨时,孢子干质量及番茄红素的产量都明显提高,最佳发酵条件为:大豆蛋白胨添加量11 g/L、发酵55 h时添加、菌种接种量6%,添加后继续发酵51 h后孢子干质量达0.25 g/L,番茄红素产量达9.64 mg/L。Using lycopene yield and dry mass as evaluation index,the effect of soybean peptone on the production of lycopene by Neurospora crassa 3.1607 was investigated through single-factor test,and the soybean peptone addition,addition time and strain inoculum were optimized.Furthermore,based on the single-factor test,combined with response surface methodology,the conditions for lycopene production by N.crassa with soybean peptone addition were optimized.The results showed that the spore dry weight and lycopene production were significantly improved after adding soybean peptone.The optimal fermentation conditions were as follows:soybean peptone addition 11 g/L,addition time 55 h after fermentation,and strain inoculum 6%,after continuous fermentation for 51 h after adding soybean peptone,the dried spores was up to 0.25 g/L,the lycopene production was up to 9.64 mg/L.

关 键 词：粗糙脉孢菌 大豆蛋白胨 番茄红素 响应面法 

分 类 号：Q939.97[生物学—微生物学]