摘要
在摇瓶实验的基础上,比较4株法夫酵母产虾青素突变株的发酵特性。结果表明:这4株菌中,JMU-MVP14和JMU-7B12分别为虾青素产量最高(24.32mg/L)和最低(0.93mg/L)的菌株,JMU-17W和JMU-MVP14分别为生物量最高(8.13g/L)和最低(3.20g/L)的菌株。对JMU-668菌株和JMU-MVP14菌株发酵时添加糖代谢产物、高浓度葡萄糖以及在低溶氧状态时的发酵情况进行比较,结果表明:JMU-668发酵时添加乳酸、乙醇、柠檬酸,其生物量、虾青素产量都得到显著提高;添加甘油时生物量减少,虾青素产量显著提高。JMU-MVP14发酵时添加乳酸、乙醇、甘油,其生物量、虾青素产量都提高了,但效果不显著;添加乙酸时生物量提高,虾青素产量减少;添加柠檬酸时生物量减少。此外,添加高浓度葡萄糖,对这两株菌的虾青素合成有促进作用;在低溶氧状态下发酵,可促进JMU-668菌株虾青素的合成,而对JMU-MVP14菌株虾青素的合成产生抑制作用。
In this paper, fermentation properties of four Phoffia rhdozyma mutant strains were studied in shakingflask culture. JMU-MVP14 strain got the highest astaxanthin production 24.32 mg/L and JMU-7B12 strain got the lowest astaxanthin production 0.93 mg/L in the four strains, respectively. At the same time, JMU-17W strain got the highest biomass 8.13 g/L and JMU-MVP14 strain got the lowest biomass 3.20 g/L. Then, the effects of adding different carbohy- drate metabolic products on cell growth and astaxanthin production was compared between JMU-668 strain and JMU- MVP14 strain. Lactic acid, ethanol and citric acid all effectively increased biomass amount and astaxanthin concentration of JMU-668 strain. Biomass amount of JMU-668 strain was reduced, and astaxanthin concentration was increased com- pared with the control, When added glycerol. Then, biomass amount of JMU-MVP14 strain and astaxanthin concentration were promoted （no obvious）, when added lactic acid, ethanol and glycerol. And acetic acid show positive effect on biomass amount of JMU-MVP14, and side effect on astaxanthin production. In addition, citric acid showed side effect on biomass amount of JMU-MVP14. Furthermore, when cultivated in high concentration of glucose, astaxanthin concentra- tions of two strains were promoted. Moreover, the effects of cultivating in low dissolved oxygen condition on cell growth and astaxanthin production was compared with high dissolved oxygen condition. Astaxanthin production of JMU-668 strain cultured in low dissolved oxygen condition was increased by 47.2% compared with the high dissolved oxygen condition. On the contrary, astaxanthin production of JMU-MVP14 strain was remarkblely suppressed in low dissolved oxygen con- dition.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第4期65-73,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(No.20702019)
福建省产学研重大专项项目(No.2010N5009)
福建省自然科学基金项目(No.2011J01224)
福建省青年人才创新项目(No.2007F3072)
关键词
法夫酵母
虾青素
摇瓶发酵
糖代谢产物
代谢分析
Phaffia rhodozyma
astaxanthin
shake-flask culture
carbohydrate metabolic products
metabolic analysis
