摘要
从产虾青素的法夫酵母突变菌株出发,经诱变、筛选得到了一株性状稳定、高产虾青素的突变菌株为法夫酵母X-NTG-25,该菌株虾青素的最大产量达到213.94μg/g,比出发菌株提高了52%,培养温度从20℃提高到25℃。通过响应面法对摇瓶发酵的转速、温度、接种量、Fe^(2+)浓度、K^(+)浓度和碳源6种因素进行优化,结果表明,摇床转速、温度和Fe^(2+)浓度是合成虾青素的重要因素,确定了发酵的最优条件为摇床转速195 r/min、温度22℃、Fe2+浓度1.51μmol/L,在此条件下,虾青素产量最大预测值为272.58μg/g,经摇瓶发酵验证实际值为279.89μg/g,虾青素产量比初始条件下的产量提高了30%,比出发菌株提高了98.9%。
A stable and high astaxanthin producing mutant strain of Phaffia yeast X-NTG-25 was obtained by mutation.The maximum astaxanthin yield of the strain reached 213.94μg/g,52%higher than the original strain,and the culture temperature increased from 20 to 25℃.The six factors of shaking flask fermentation,such as rotating speed,temperature,inoculation amount,Fe^(2+)concentration,K^(+)concentration and carbon source were optimized by response surface method.The results showed that shaking rotating speed,temperature and Fe^(2+)concentration were important factors for the synthesis of astaxanthin.The optimal fermentation conditions were rotating speed of 195 r/min,temperature of 22℃and Fe2+concentration of 1.51μmol/L.Under the condition,the maximum predicted value of astaxanthin yield was 272.58μg/g,and the actual value was 279.89μg/g verified by shake flask fermentation.The astaxanthin yield was 30%and 98.9%higher than that of the strain under the initial conditions and the original strain,respectively.
作者
刘晓桐
孙欣宇
刘玥
王一惠
刘冰南
LIU Xiaotong;SUN Xinyu;LIU Yue;WANG Yihui;LIU Bingnan(School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China)
出处
《大连工业大学学报》
CAS
北大核心
2021年第6期396-400,共5页
Journal of Dalian Polytechnic University
基金
辽宁省教育厅科学研究项目(J2020097)
大连市科技创新基金项目(2018J11CY028).
关键词
虾青素
法夫酵母
诱变
响应面法
astaxanthin
Phaffia rhodozyma
mutagenesis
response surface method
