[1]付爽,沈宁燕,倪辉,等.乙醇补料对法夫酵母发酵产虾青素的促进效果[J].集美大学学报(自然版),2017,22(4):20-27.
 FU Shuang,SHEN Ningyan,NI Hui,et al.Promotion Effect of Ethanol on Astaxanthin Synthesis During Fed-batch by Phaffia rhodozyma[J].Journal of Jimei University,2017,22(4):20-27.
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乙醇补料对法夫酵母发酵产虾青素的促进效果()
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《集美大学学报(自然版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第22卷
期数:
2017年第4期
页码:
20-27
栏目:
水产、食品与生物技术
出版日期:
2017-07-28

文章信息/Info

Title:
Promotion Effect of Ethanol on Astaxanthin Synthesis During Fed-batch by Phaffia rhodozyma
作者:
付爽1沈宁燕1倪辉1234李利君1234杨秋明1234肖安风1234
(1.集美大学食品与生物工程学院,福建 厦门 361021;2.福建省食品微生物与酶工程重点实验室,福建 厦门 361021;3.福建省海洋功能食品工程技术研究中心,福建 厦门 361021;4.厦门市海洋功能食品重点实验室,福建 厦门 361021)
Author(s):
FU Shuang1SHEN Ningyan1NI Hui1234LI Lijun1234YANG Qiuming1234XIAO Anfeng1234
(1.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province,Xiamen 361021,China;3.Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,China;4.Xiamen Key Laboratory of Marine Functional Food,Xiamen 361021,China)
关键词:
法夫酵母虾青素乙醇补料
Keywords:
Phaffia rhodozymaastaxanthinethanolfed-batch
文献标志码:
A
摘要:
将法夫酵母(Phaffia rhodozyma)JMU-MVP14菌株在7 L发酵罐中进行培养,考察在不同葡萄糖质量浓度条件下,补加乙醇对法夫酵母 JMU-MVP14 菌株的生长和虾青素合成的影响。结果表明:低糖质量浓度下(20 g/L),恒定乙醇浓度发酵明显提高虾青素产量和细胞产率,与分批发酵相比,虾青素产量和细胞产率分别提高了27%和40%,分别达到102.8 mg/L和5.9 mg/g;中糖质量浓度下(30 g/L),恒定乙醇浓度发酵,得到较高的虾青素产量为118.4 mg/L,与分批发酵相比提高了34%;高糖质量浓度下(60 g/L),发酵得到较高虾青素产量为280.6 mg/L,是低糖质量浓度培养下虾青素产量的3.5倍,恒定乙醇发酵与分批发酵相比,生物量和虾青素产量均有显著降低。
Abstract:
Phaffia rhodozyma strain JMU-MVP14 was cultured in 7 L fermentor to investigate the effect of ethanol supplementation on cell growth and astaxanthin synthesis under different concentrations of glucose.The results showed that astaxanthin content and cell yield reached 102.8 mg/L and 5.9 mg/g at low concentration of glucose(20 g/L) under the condition of constant ethanol concentration.Compared with batch fermentation,astaxanthin content and cell yield were significantly increased by 27% and 40%, respectively.Under the condition of 30 g/L glucose at constant ethanol concentration,the content of astaxanthin was 118.4 mg/L,which was 34% higher than that of batch fermentation.At high glucose concentration(60 g/L),the yield of astaxanthin was 280.6 mg/L,which was 3.5 times of the yield of astaxanthin at low sugar concentration(20 g/L).The biomass and the yield of astaxanthin were significantly decreased by constant ethanol-fed fermentation compared with batch fermentation.

相似文献/References:

[1]陈丽娜,朱艳冰,倪辉,等.法夫酵母整合型表达载体的构建[J].集美大学学报(自然版),2014,19(3):185.
 CHEN Li-na,ZHU Yan-bing,NI Hui,et al.Construction of Integrative Expression Vectors for Phaffia rhodozyma[J].Journal of Jimei University,2014,19(4):185.
[2]邓思,王海琪,白曼利,等.法夫酵母类胡萝卜素提取物对肝损伤的保护作用[J].集美大学学报(自然版),2018,23(6):421.
 DENG Si,WANG Haiqi,BAI Manli,et al.The Protective Effects of Carotenoids Extract from Phaffia rhodozyma on Hepatic Injury[J].Journal of Jimei University,2018,23(4):421.

更新日期/Last Update: 2017-09-26