米根霉、法夫酵母双菌共发酵淀粉生产虾青素的初步研究

CORC > 集美大学

	米根霉、法夫酵母双菌共发酵淀粉生产虾青素的初步研究
	倪辉 ; 杨远帆 ; 蔡慧农
刊名	http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=zsxz200601018&dbcode=CJFQ&dbname=CJFQ2006
	2012-06-05 ; 2012-06-05
关键词	虾青素法夫酵母米根霉淀粉发酵 Phaffia rhodozyma astaxathin Rhizopus oryzae amylum fermentation TQ929
其他题名	Primary Studies on Producing Astaxanthin by Mix-culturing Rhizopus oryzae and Phaffia rhodozyma Using Amylum as Carbon Source
中文摘要	对米根霉、法夫酵母共发酵淀粉生产虾青素进行了研究.摇瓶试验结果表明,米根霉、法夫酵母共发酵淀粉生产虾青素适宜的培养基为淀粉50g/L、1g KH2PO4/L、1g CaCl2/L、1g酵母膏/L、0.5g MgSO4/L、5g(NH4)2SO4/L,控制培养基初始pH为8.0、发酵温度为22℃及同时接种米根霉和法夫酵母有利于虾青素的合成.5L罐试验结果表明虾青素合成滞后于糖的利用,且分成两个增长阶段,虾青素的最大产量达2.48mg/L.这些试验结果不仅证实了共培养米根霉和法夫酵母发酵淀粉生产虾青素的理论可行性,而且为进一步利用淀粉为原料生产虾青素提供了试验参考.; Rhizopus oryzae and Phaffia rhodozyma were mix-cultured with amylum as carbon source to investigate its feasibility of producing astaxanthin.Results of flask experiments suggest that media composed of amylum 50g/L、1g KH2PO4/L、1g CaCl2/L、 1gyeast extract /L、0.5g MgSO4 /L、5g(NH4)2SO4 /L is suitable for mix-culture the two microbial for producing astaxanthin.In addition,we conclude that incubating Rhizopus oryzae and Phaffia rhodozyma simultaneously,keeping culture temperature at 22℃ and controlling initial media pH at 8.0,is optimal for producing astaxanthin by mix-culturing the two microbial using amylum as carbon source.Result of experiment carried in 5L fermentor indicates that astaxanthin accumulation is a little later than consumption of carbon source and can be discussed as a two-step mechanism.Also,in 5L fermentor,the highest productivity of astaxanthin in term of carbon source that have been harvested are 2.48mg/L.These results confirm the possibility and provide first experiment materials of mix-culturing Rhizopus oryzae and Phaffia rhodozyma for producing axtaxanthin using amylum as carbon source.; 【作者单位】集美大学生物工程学院；集美大学生物工程学院福建集美361021；福建集美361021；【作者英文名】NI Hui,YANG Yuan-fan,CAI Hui-nong(school of bioengineering,Jimei university,Xiamen,Fujian 361021,China)
语种	中文
内容类型	期刊论文
源URL	[http://ir.calis.edu.cn/hdl/235041/18167]
专题	集美大学
推荐引用方式 GB/T 7714	倪辉,杨远帆,蔡慧农. 米根霉、法夫酵母双菌共发酵淀粉生产虾青素的初步研究[J]. http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=zsxz200601018&dbcode=CJFQ&dbname=CJFQ2006,2012, 2012.
APA	倪辉,杨远帆,&蔡慧农.(2012).米根霉、法夫酵母双菌共发酵淀粉生产虾青素的初步研究.http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=zsxz200601018&dbcode=CJFQ&dbname=CJFQ2006.
MLA	倪辉,et al."米根霉、法夫酵母双菌共发酵淀粉生产虾青素的初步研究".http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=zsxz200601018&dbcode=CJFQ&dbname=CJFQ2006 (2012).