一株β-胡萝卜素生产菌的鉴定及其发酵工艺优化
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摘要
该研究以从土壤中分离筛选得到的一株高产高纯度β-胡萝卜素的菌株S3-1为研究对象,采用分子生物学技术对其进行鉴定,并通过单因素及正交试验对其发酵工艺进行优化。结果表明,菌株S3-1被鉴定为近玫色锁掷孢酵母(Sporidiobolus pararoseus)。最优发酵工艺为葡萄糖40 g/L、酵母浸粉30 g/L、硫酸镁0.2 g/L、初始p H值5.0。在此最优发酵工艺条件下,β-胡萝卜素产量最高,为(3.08±0.46)mg/L,纯度为(60.01±2.66)%,为工业化发酵生产高纯度β-胡萝卜素提供工艺参考。
Using the strain S3-1 with high yield and high purity of β-carotene isolated from soil as research object, the strain was identified by molecular biological technique, and its fermentation process was optimized by single factor and orthogonal experiments. The results showed that the strain S3-1 was identified as Sporidiobolus pararoseus. The optimal fermentation process was glucose 40 g/L, yeast extract 30 g/L, Mg SO40.2 g/L, and initial pH 5.0. Under the optimal fermentation conditions, the yield of β-carotene was(3.08±0.46) mg/L, and the purity was(60.01±2.66)%, which provided a process reference for the industrial fermentation to produce high purity β-carotene.
Using the strain S3-1 with high yield and high purity of β-carotene isolated from soil as research object, the strain was identified by molecular biological technique, and its fermentation process was optimized by single factor and orthogonal experiments. The results showed that the strain S3-1 was identified as Sporidiobolus pararoseus. The optimal fermentation process was glucose 40 g/L, yeast extract 30 g/L, Mg SO40.2 g/L, and initial pH 5.0. Under the optimal fermentation conditions, the yield of β-carotene was(3.08±0.46) mg/L, and the purity was(60.01±2.66)%, which provided a process reference for the industrial fermentation to produce high purity β-carotene.
引文
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[20]魏娜,徐琼,张宁,等.掷孢酵母类胡萝卜素的提取与鉴定[J].食品科学,2014,35(19):133-137.
[21]韩梅,翟玉贵,王小波,等.锁掷酵母与海洋红酵母的营养成分分析[J].食品与发酵工业,2013,39(1):11-15.
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[23]LUO H,NIU Y,DUAN C,et al.A pH control strategy for increasedβ-carotene production during batch fermentation by recombinant industrial wine yeast[J].Process Biochem,2013,48(2):195-200.
[24]王英超,金红,陈丹丹,等.桑黄菌发酵生产特色饲料的多指标正交试验设计[J].饲料工业,2017,38(5):33-37.
[2]王莹,曲蕙名,赵博,等.三孢布拉霉产β-胡萝卜素的抗氧化活性动力学研究[J].食品研究与开发,2018,39(10):15-19.
[3]ZWIERZCHOWSKI G,MICIN'SKI J,POGORZELSKA J,et al.Influence of a diet containingβ-carotene and omega-3 fatty acids on the biochemical and nonspecific humoral immunity indicators and on the results of experimental calf rearing[J].J Elem,2016,21(1):283-302.
[4]向梦雄.以玉米浆为氮源生产β-胡萝卜素的工艺优化及代谢调控研究[D].武汉:湖北工业大学,2015.
[5]SAINI R K,KEUM Y S.Carotenoid extraction methods:a review of recent developments[J].Food Chem,2017,240:90-103.
[6]MONEGO D L,ROSA M B D,NASCIMENTO P C D.Applications of computational chemistry to the study of the antiradical activity of carotenoids:A review[J].Food Chem,2017,217:37-44.
[7]KAUR P,GHOSHAL G,JAIN A.Bio-utilization of fruits and vegetables waste to produceβ-carotene in solid-state fermentation:Characterization and antioxidant activity[J].Process Biochem,2019,76:155-164.
[8]杨风玲,邓泽元,叶俊,等.粗壮脉纹胞菌发酵产类胡萝卜素的研究进展[J].食品与发酵工业,2012,38(11):115-119.
[9]王岁楼,沙孝,王海翔.利用发酵促进剂提高红酵母β-胡萝卜素产率[J].中国食物与营养,2016,22(5):58-60.
[10]赵紫华,韩雪,王玉营,等.一株高产β-胡萝卜素红酵母菌株的筛选及发酵工艺研究[J].饲料研究,2015(5):10-14.
[11]KOT A M,B■A■EJAK S,KURCZ A,et al.Effect of initial p H of medium with potato wastewater and glycerol on protein,lipid and carotenoid biosynthesis by Rhodotorula glutinis[J].Electron J Biotechnol,2017,27:25-31.
[12]王梓,惠伯棣,宫平.培养基初始pH值和照射光波长对杜氏藻中类胡萝卜素含量的影响[J].食品科学,2015,36(23):183-188.
[13]孙协军,李佳伟,李秀霞,等.响应面法优化盐藻β-胡萝卜素超声波提取工艺[J].食品工业科技,2015,36(12):278-281.
[14]HE Z J,WANG S Z,YANG Y M,et al.β-Carotene production promoted by ethylene in Blakeslea trispora and the mechanism involved in metabolic responses[J].Process Biochem,2017,57:57-63.
[15]向梦雄,闫兴,王常高,等.玉米浆中金属离子对三孢布拉霉发酵生产β-胡萝卜素的影响[J].中国酿造,2014,33(11):70-74.
[16]樊竹青,李治滢,董明华,等.云南抚仙湖产类胡萝卜素酵母菌的资源调查[J].微生物学通报,2017,44(2):296-304.
[17]孔维宝,洋杨,冬陈,等.一株类胡萝卜素产生菌的鉴定及其发酵培养基优化[J].食品科学,2018,39(24):115-122.
[18]BUZZINI P,MARTINI A,GAETANI M,et al.Optimization of carotenoid production by Rhodotorula graminis DBVPG 7021 as a function of trace element concentration by means of response surface analysis[J].Enzyme Microb Tech,2005,36(5):687-692.
[19]杨文,吉春明.一种简单的胞壁破碎方法[J].微生物学通报,1995,22(1):58-59.
[20]魏娜,徐琼,张宁,等.掷孢酵母类胡萝卜素的提取与鉴定[J].食品科学,2014,35(19):133-137.
[21]韩梅,翟玉贵,王小波,等.锁掷酵母与海洋红酵母的营养成分分析[J].食品与发酵工业,2013,39(1):11-15.
[22]陶永清,王素英.发酵工程原理与技术[M].北京:中国水利水电出版社,2014:39-46.
[23]LUO H,NIU Y,DUAN C,et al.A pH control strategy for increasedβ-carotene production during batch fermentation by recombinant industrial wine yeast[J].Process Biochem,2013,48(2):195-200.
[24]王英超,金红,陈丹丹,等.桑黄菌发酵生产特色饲料的多指标正交试验设计[J].饲料工业,2017,38(5):33-37.