文档介绍：现代食品科技 Modern Food Science and Technology 2012, ,
CHU-R 菌株产虾青素的发酵工艺研究
谭颖嫦 1,廖美德 2,秦鹏 1,夏枫耿 1
(,广东广州 510663)(,广东广州 510642)
摘要:本文通过对获得的虾青素产生菌 CHU-R 进行最佳培养基、培养温度、接种量、初始 pH 等发酵工艺参数的优化研究,得
到 CHU-R 菌产虾青素的最佳培养基为:6%蔗糖、1%糖蜜、%硫酸铵、% Na2HPO4、% KI、% MgSO4·7H2O;50 L 罐最
适发酵工艺条件为:温度 28 ℃,通风量 1:~(V/V/min)、初始转速 120 r/min、罐压 ~ MPa、装液量 30 L、初始 pH ~、
接种量 6%,发酵过程维持溶氧量在 40~60%之间。由此得到的虾青素含量近达 23 mg/g 干菌体重。
关键词:CHU-R;虾青素;发酵;乳杆菌
文章篇号:1673-9078(2012)3-289-291
Fermentation of CHU-R for Astaxanthin Production
TAN Ying-chang1, LIAO Mei-de2, QIN Peng1, XIA Feng-geng1
( Microbiology Institute, Guangzhou 510663, China)
( of Natural Resource and Environment, South China Agriculture University, Guangzhou 610642, China)
Abstract: The fermentation process parameters of CHU-R, such as medium, incubation temperature, inoculation, etc. were discussed in
this paper. It was found that the best medium formulas was: 6% sucrose, 1% molasses, % ammonium sulfate, % Na2HPO4,% KI,and
% MgSO4·7H2O. The optimum fermentation conditions in 50 L fermenter were: temperature 28℃, venti1ation ~ (V/V/min), the
initial speed of 120rpm, tank pressure ~ MPa, liquid volume 30 L, the initial pH ~ and inoculum size 6%, the fermentation
process to maintain dissolved oxyge