高山被孢霉产多不饱和脂肪酸发酵条件优化  

Optimization of fermentation conditions for polyunsaturated fatty acids production by Mortierella alpina

作　　者：贾路遥 卢晓霆[1] 宋遥遥 JIA Luyao;LU Xiaoting;SONG Yaoyao(College of Chemistry and Life Sciences,Changchun University of Technology,Changchun 130012,China)

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012

出　　处：《中国酿造》2023年第11期224-229,共6页China Brewing

基　　金：吉林省科技厅重点科技研发项目(2018021047NY)。

摘　　要：以玉米糖为碳源,酵母膏为氮源,以生物量和油脂产量为评价指标,通过单因素试验和正交试验优化高山被孢霉(Mortierella alpina)3.12824发酵条件,并采用气相色谱(GC)分析高山被孢霉油脂的组成。结果表明,最佳发酵条件为玉米糖80.0 g/L、酵母膏12.0 g/L、KH_(2)PO43.8 g/L、NaNO33.4 g/L、MgSO4·7H_(2)O 0.5 g/L、装液量200 mL/L、发酵时间7 d、发酵温度25℃、初始pH 6.5。在此优化条件下,高山被孢霉发酵后生物量及油脂产量分别达到26.23 g/L和8.98 g/L。经GC分析高山被孢霉产油脂组成为软脂酸(C_(16:0))、硬脂酸(C_(18:0))、油酸(C_(18:1))、亚油酸(C_(18:2))、十八碳三烯酸(C_(18:3))、花生三烯酸(C_(20:3))、花生四烯酸(C_(20:4))、二十二烷酸(C_(22:0)),其中不饱和脂肪酸C_(18:1)、C_(18:2)、C_(18:3)、C_(20:3)、C_(20:4)的含量分别为17.72%、5.73%、0.75%、5.83%、39.93%,其总含量超过69.00%,多不饱和脂肪酸(C_(18:2)、C_(18:3)、C_(20:3)、C_(20:4))的总含量超过52.00%。Using corn sugar as carbon source,yeast extract as nitrogen source,biomass and oil yield as evaluation index,the fermentation conditions of Mortierella alpina 3.12824 were optimized by single factor tests and orthogonal tests,and the composition of oil was analyzed by gas chromatography(GC).The results showed that the optimal fermentation conditions were corn sugar 80.0 g/L,yeast extract 12.0 g/L,KH_(2)PO43.8 g/L,NaNO33.4 g/L,and MgSO4·7H_(2)O 0.5 g/L,liquid volume 200 ml/L,fermentation time 7 d,temperature 25℃,initial pH 6.5.Under these optimized conditions,the biomass and oil production of M.alpina after fermentation reached 26.23 g/L and 8.98 g/L,respectively.According to GC analysis,the oil produced by M.alpina is composed of palmitic acid(C_(16:0)),stearic acid(C_(18:0)),oleic acid(C_(18:1)),linoleic acid(C_(18:2)),octadecatrienoic acid(C_(18:3)),arachidonic acid(C_(20:3)),arachidonic acid(C_(20:4)),and docosanic acid(C_(22:0)).The contents of unsaturated fat acid C_(18:1),C_(18:2),C_(18:3),C_(20:3),and C_(20:4)were 17.72%,5.73%,0.75%,5.83%,and 39.93%respectively,with the total content of more than 69.00%,and the total content of polyunsaturated fatty acid(C_(18:2),C_(18:3),C_(20:3),C_(20:4))exceeded 52.00%.

关 键 词：高山被孢霉 玉米糖 发酵条件优化 多不饱和脂肪酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]