文档介绍：乙醇对法夫酵母发酵合成虾青素的影响
刘春利沈宁燕倪辉李利君陈艳红肖安风
集美大学食品与生物工程学院福建省食品微生物与酶工程重点实验室福建省海洋功能食品工程技术研究中心厦门市海洋功能食品重点实验室
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摘    要:
利用摇瓶培养法夫酵母JMU-MVP14菌株, 通过乙醇传感器检测乙醇, 研究乙醇对法夫酵母细胞生长及虾青素合成的影响。结果表明, 在10 g/L和20 g/L葡萄糖初始培养基中分别添加1~2 g/L乙醇时, 均可提高虾青素的产量;而添加高浓度乙醇, 则会抑制细胞生长和虾青素的合成。以10 g/L葡萄糖为初始培养基, 控制发酵中恒定乙醇浓度为2 g/L, mg/L, 比只添加2 g/%, mg/g, %以上, 说明恒定乙醇控制策略更有利于法夫酵母虾青素的合成。在10 g/L初始葡萄糖浓度, 恒定乙醇浓度2 g/L, 并每24 h补加5 g/L葡萄糖的优化条件下, mg/L, mg/g, 比对照组( mg/g) %。
关键词:
法夫酵母; 虾青素; 乙醇; 摇瓶培养;
作者简介:刘春利(1991—) , 女, 硕士研究生, 研究方向:食品生物技术。E-mail:1570081321@。
作者简介:肖安风(1973—) , 男, 教授, 博士, 研究方向:食品生物技术。E-mail:******@jmu.。
收稿日期:2017-07-13
基金:国家自然科学基金项目(31501448)
Effect of ethanol on synthesis of astaxanthin by Phaffia rhodozyma
LIU Chun-li SHEN Ning-yan NI Hui LI Li-jun CHENYan-hong XIAO An-feng
College of Food and Biological Engineering, Jimei University;
Abstract:
With the detecting of ethanol by ethanol sensor, the effects of ethanol on cell growth andastaxanthin production by Phaffia rhodozyma JMU-MVP14 were investigatedin shake flask. The results indicatedthat 1~2 g/L ethanol was conducive to astaxanthin accumulation in 10 g/L or 20 g/L glucose initial medium, while high concentration of alcohol inhibitedthe cell growth and astaxanthin production of Phaffia rhodozyma. When ethanol concentration was maintained at 2 g/L by ethanol sensor in 10 g/L glucose initial medium, astaxanthin production was mg/L, which increased by % compared with the control yield of astaxanthin in a cell was mg/g and the utilization rate of glucose was over %.This demonstrated that the constant ethanol control strategy was conductive to astaxanthin accumulation in yeast cells. The maximum yield of astaxanthin was mg/L under the optimized condition of 10 g/L initial glucose concentration, 2 g/L constant ethanol concentration and 5