摘要
天然虾青素具有极强的抗氧化性,为满足虾青素的市场需求、实现其大规模工业化生产,有必要研发一种简单高效的发酵工艺。采用产虾青素乳杆菌CHU-R为供试菌株,在5L反应器中以分批发酵为对照,分别进行以过程pH、总糖消耗、过程DO为补糖依据的补料分批发酵。相对分批发酵,3种补料方式均可显著提高植物乳杆菌CHU-R的生物量和虾青素积累量,其中以过程DO为补糖依据的补料分批发酵中乳杆菌CHU-R的生物量和虾青素积累量可达到最高,分别为39.73g/L及1.88g/L,比对照分别提高2.6和2.8倍。该发酵全程保持较高的溶氧量和较低却足够的糖浓度,有利于乳杆菌CHU-R生长和虾青素积累,同时可为虾青素工业化生产提供数据参考和理论指导。
Fed-batch fermentation of Lactobacillus CHU-R was conducted to produce astaxanthin in a 5 L reactor,with different feeding strategies adopted on the basis of pH,total sugar,and DO values.Compared with batch fermentation,the biomass of Lactobacillus CHU-R and the accumulation of astaxanthin increased significantly by all three fed-batch fermentation methods.The best results were obtained during DO-based fed-batch fermentation,and the highest cell mass and level of accumulated astaxanthin were 39.73 g/L and 1.88 g/L,respectively,which were 2.6 and 2.8 times,respectively,higher than that of the control.Moreover,high dissolved oxygen level and low but sufficient sugar concentration were maintained during fermentation,which proved to be beneficial for the growth of Lactobacillus CHU-R and the accumulation of astaxanthin.Overall,this study provides data and direction for industrial production of astaxanthin.
作者
何俊杰
宋光均
邓慧萍
蹇华丽
HE Junjie;SONG Guangjun;DENG Huiping;JIAN Huali(College of Food Science,South China Agriculture University,Guangzhou 510642,China;Guangzhou Yuanda Biotechnology Development Co.,Ltd.,Guangzhou 510530,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第12期146-151,共6页
Food and Fermentation Industries
基金
广东省科技创新战略专项资金(重点领域研发计划项目)(项目编号:2018B020206001)
广州市科技型中小企业技术创新基金(项目编号:201601010290)
