|本期目录/Table of Contents|

[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(自然科学版),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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《集美大学学报（自然科学版）》[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、食品与生物工程
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1; 2; 3; 4; 李利君1; 2; 3; 4; 杨秋明1; 2; 3; 4; 肖安风1; 2; 3; 4
（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 Shuang1; SHEN Ningyan1; NI Hui1; 2; 3; 4; LI Lijun1; 2; 3; 4; YANG Qiuming1; 2; 3; 4; XIAO Anfeng1; 2; 3; 4
（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 rhodozyma; astaxanthin; ethanol; fed-batch
分类号:
-
DOI:
-
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.

参考文献/References:

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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(自然科学版),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(自然科学版),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.

备注/Memo

备注/Memo:
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更新日期/Last Update: 2017-09-26