虾青素产生菌的分离、鉴定及色素性质研究  

Screening and Identification of Astaxanthin Producing Strains and Study on Pigment Properties

作　　者：孙正 江鑫 袁燨 石玉 冯光志 SUN Zheng;JIANG Xin;YUAN Xi;SHI Yu;FENG Guangzhi(College of Food and Biotechnology,Wuhan Institute of Design and Sciences,Wuhan 430205,China)

机构地区：[1]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《食品科技》2024年第10期8-15,共8页Food Science and Technology

基　　金：湖北省教育厅科研计划项目(B2021375,B2020303);湖北省高等学校优秀中青年科技创新团队计划项目(T2021047)。

摘　　要：虾青素具备许多重要的生理和生物学功能,拥有广阔的应用前景。国内外对虾青素的需求量越来越大,从自然界中广泛筛选产量高、工艺简单、易于培养和投入大规模生产的虾青素来源生物一直是人们研究和寻找的目标。该研究拟采用纯培养法,从小龙虾生长环境中筛选产虾青素的细菌和真菌,对虾青素高产分离株进行生理生化研究以及16S rRNA或ITS-rDNA分子鉴定,并对所产虾青素的稳定性及其抗氧化活性进行研究。从小龙虾生长环境中筛选到产红色素菌株14株,其中细菌11株,菌株P1、P2、P3表现出较高的产色素能力,形态学和16S rRNA分子鉴定表明,菌株P1为假单胞菌(Pseudomonas silesiensis),菌株P2为球形赖氨酸芽孢杆菌(Lysinibacillus sphaericus),菌株P3为短小杆菌(Curtobacterium oceanosedimentum);筛选到产色素真菌3株,菌株L1、L2表现出较高的产色素能力,形态学和ITS-rDNA分子鉴定表明菌株L1为奥默儿玉氏酵母(Kodamaea ohmeri),菌株L2为长谷川酵母菌(Hasegawazyma lactosa)。通过对菌株P2、L1所产虾青素稳定性进行测定,表明温度、光和氧气对虾青素的影响都较大,光照和氧气的存在是导致虾青素褪色的主要原因,而虾青素对短时受热仍有较好的稳定性。对虾青素进行抗氧化活性测定,结果表明2个菌株所产虾青素对羟自由基和1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基均具有很好的清除效果,其中菌株L1虾青素对比维生素C具有更强的清除能力。Astaxanthin possesses numerous significant physiological and biological functions,making it highly promising for various applications.The demand for astaxanthin is steadily increasing both domestically and internationally.Consequently,the exploration of nature to identify astaxanthin-producing organisms with high yield,simple processes,easy cultivation,and large-scale production has always been a research objective.In this study,a pure culture method was employed to screen bacteria and fungi capable of producing astaxanthin in the growing environment of crayfish.Physiological and biochemical studies were conducted on the isolates exhibiting high astaxanthin yields.Additionally,molecular identification using 16S rRNA or ITS-rDNA was performed along with investigations into the stability and antioxidant activity of the produced astaxanthin.Fourteen strains capable of producing red pigment were screened from the crayfish's growing environment;among them,eleven strains were bacteria.Notably,strains P1,P2,and P3 demonstrated remarkable pigment-producing abilities.Morphological analysis combined with 16S rRNA molecular identification revealed that strain P1 belonged to Pseudomonas silesiensis while strain P2 was identified as Lysinibacillus sphaericus and strain P3 as Curtobacterium oceanosedimentum.Furthermore,three strains of pigment-producing fungi were also isolated from this environment;strains L1 and L2 exhibited substantial pigment production capacity.Morphological examination coupled with ITS-rDNA molecular identification confirmed that strain L1 corresponded to Kodamaea ohmeri while strain L2 was classified as Hasegawazyma lactosa.The stability of astaxanthin produced by strains P2 and L1 was assessed.The findings revealed that temperature,light,and oxygen exerted significant influence on the stability of astaxanthin.Light exposure and oxygen were identified as the primary factors contributing to the degradation of astaxanthin,while short-term heat did not significantly affect its stability.Furthermore,the ant

关 键 词：虾青素 细菌 真菌 筛选 色素性质 

分 类 号：TS201.3[轻工技术与工程—食品科学]