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产虾青素海洋酵母菌YS-185的鉴定及发酵条件优化
引用本文:何磊,刘均忠,秦胜利,于佳民,孙谧.产虾青素海洋酵母菌YS-185的鉴定及发酵条件优化[J].海洋水产研究,2011,32(4):93-101.
作者姓名:何磊  刘均忠  秦胜利  于佳民  孙谧
作者单位:1. 农业部海洋渔业资源可持续利用重点开放实验室中国水产科学研究院黄海水产研究所,青岛266071;上海海洋大学食品学院,201306
2. 农业部海洋渔业资源可持续利用重点开放实验室中国水产科学研究院黄海水产研究所,青岛,266071
3. 青岛科技大学化工学院,266071
4. 大连海洋大学食品学院,116023
基金项目:山东省2008年科学技术发展计划(2008GG10005017)资助
摘    要:以26S rDNA法将实验室保藏的1株产虾青素的海洋酵母菌YS-185鉴定为粘红酵母。以海洋酵母菌YS-185为试验菌株,运用摇瓶发酵优化的方式,探索培养基组分和发酵工艺条件对该菌发酵的影响。实验结果表明,该菌生长最适培养基组分为葡萄糖8 g/L、蛋白胨8 g/L,最适生长起始pH值为5.5、转速220 r/min、接种量8%、温度20℃;虾青素合成的最佳培养基组分葡萄糖8 g/L、蛋白胨8 g/L,最佳虾青素合成条件:pH 5.5,转速220 r/min,接种量8%,培养温度25℃。发酵优化后的虾青素产量2.670μg/ml,较优化前的1.572μg/ml提高了69.8%。温度对酵母菌的生长和虾青素的合成都有显著影响。海洋酵母菌YS-185优化后的发酵条件有规模化生产虾青素的应用潜力。

关 键 词:26SrDNA  虾青素含量  发酵优化  正交实验  
收稿时间:2010/12/13 0:00:00
修稿时间:2011/2/22 0:00:00

Identification of an astaxanthin-producing marine yeast strain YS-185 and optimization of its fermentation conditions
HE Lei,LIU Jun-zhong,QIN Sheng-li,YU Jia-ming,SUN Mi.Identification of an astaxanthin-producing marine yeast strain YS-185 and optimization of its fermentation conditions[J].Marine Fisheries Research,2011,32(4):93-101.
Authors:HE Lei  LIU Jun-zhong  QIN Sheng-li  YU Jia-ming  SUN Mi
Institution:HE Lei1,2 LIU Jun-zhong1 QIN Sheng-li3 YU Jia-ming4 SUN Mi1 (1 Key Laboratory for Sustainable Utilization of Marine Fisheries Resources,Ministry of Agriculture,Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071)(2College of Food Science & Technology,Shanghai Ocean University,201306)(3College of Chemical Engineering,Qingdao University of Science & Technology,266071)(4Food Engineering College,Dalian Ocean University,116023)
Abstract:A yeast strain YS-185 isolated from the ocean can produce astaxanthin.26S rDNA sequence analysis showed that the strain belongs to Rhodotorula glutinis.The effects of culture medium components and fermentation conditions on the marine yeast growth and pigment yield were investigated in shake flasks.The results showed that the optimum culture medium for the bacteria growth consisted of glucose(8g/L),peptone(8g/L),and the optimum fermentation conditions were initial pH 5.5,shaking speed 200r/min,inoculum leve...
Keywords:26S rDNA Content of astaxanthin Fermentation optimization Orthogonal experiment  
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