产神经酸菌种的筛选及发酵条件优化  

Screening of nervonic acid-producing bacteria and optimization of fermentation conditions

作　　者：宋贤娟 孙爱娣 张瑞 周佩蓉 黄艾祥[1] 王雪峰[1,2] SONG Xianjuan;SUN Aidi;ZHANG Rui;ZHOU Peirong;HUANG Aixiang;WANG Xuefeng(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Binzhou Inspection and Testing Center,Binzhou 256600,Shandong,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]滨州市检验检测中心,山东滨州256600

出　　处：《中国油脂》2025年第3期29-35,59,共8页China Oils and Fats

基　　金：云南省重大科技专项(202102AE090027);云南省科学技术协会2022—2024年度青年科技人才托举工程项目。

摘　　要：旨在为神经酸的获取及相关研究提供参考,以云南特色木本植物油辣木籽油为底物,从4种产油菌株中筛选出产神经酸较高的菌种,通过单因素实验和响应面实验对优选菌种的发酵条件进行了优化,并采用气相色谱-质谱(GC-MS)测定了添加与不添加辣木籽油乳液(辣木籽油、水、吐温80体积比2∶2∶1)发酵获得的优选菌种冻干粉中脂肪酸组成及含量。结果表明:圆红冬孢酵母(GDMCC 2.226)为产神经酸最优菌种;圆红冬孢酵母(GDMCC 2.226)最佳发酵条件为辣木籽油添加量7%(以乳液形式添加)、菌液添加量10%、培养温度28℃、培养时间48 h,在此条件下圆红冬孢酵母(GDMCC 2.226)提取物中神经酸含量为2.40 mg/mL;未添加辣木籽油乳液发酵获得的圆红冬孢酵母(GDMCC 2.226)冻干粉(对照组)中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸相对含量分别为38.91%、41.92%、19.18%,神经酸含量为10.983μg/g,而添加辣木籽油乳液发酵获得的圆红冬孢酵母(GDMCC 2.226)冻干粉中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸相对含量分别为48.57%、31.98%、19.46%,神经酸含量为13.518μg/g,比对照组中神经酸含量提升了23.1%。综上,添加辣木籽油底物可以提高菌种冻干粉中神经酸的绝对含量。In order to provide reference for the acquisition and related studies of nervonic acid,Yunnan′s characteristic woody oil Moringa oleifolia seed oil was used as the substrate to select the strains with high nervonic acid production from four oil-producing strains.The fermentation conditions of the selected strains were optimized by single factor experiment and response surface methodology.The composition and content of fatty acids in the lyophilized powder of the selected strains obtained by fermentation with or without Moringa oleifolia seed oil emulsion(volume ratio of Moringa oleifolia seed oil,water and Tween 802∶2∶1)were determined by GC-MS.The results showed that Saccharomyces rhodospora GDMCC 2226 was the best strain to produce nervonic acid.The optimal fermentation conditions of Saccharomyces rhodospora GDMCC 2.226 were as follows:Moringa oleifolia seed oil(in the form of emulsion)dosage 7%,bacterial fluid dosage 10%,culture temperature 28℃and culture time 48 h.Under these conditions,the content of nervonic acid in the extract of Saccharomyces rhodospora GDMCC 2226 was 2.40 mg/mL.The contents of saturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acids(accounting for total fatty acids)in lyophilized powder of Saccharomyces rhodospora GDMCC 2.226 obtained by fermentation without Moringa oleifolia seed oil emulsion(control)were 38.91%,41.92%and 19.18%,respectively,and the content of nervonic acid was 10.983μg/g.The contents of saturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acids(accounting for total fatty acids)were 48.57%,31.98%and 19.46%,respectively,and the content of nervonic acid was 13.518μg/g in the lyophilized powder of Saccharomyces rhodospora GDMCC 2.226 obtained by fermentation with Moringa oleifolia seed oil emulsion,and its absolute content of nervonic acid was 23.1%higher than that of the control.In conclusion,adding Moringa oleifolia seed oil substrate can increase the absolute content of nervonic acid in the lyophilized powder of

关 键 词：神经酸 微生物发酵 圆红冬孢酵母(GDMCC 2.226) 辣木籽油 

分 类 号：Q815[生物学—生物工程] TS201.3[轻工技术与工程—食品科学]