摘要
番茄红素除了呈现鲜艳的颜色外,还具有比较强的抗氧化等功能性作用,因而广泛应用于食品、饮料等行业,与化学合成法相比,微生物发酵法生产的番茄红素因为安全性更易于被消费者接受,因此提高天然番茄红素产量意义重大。文章以三孢布拉氏霉菌为发酵菌种,通过响应面法对发酵培养基的组成及发酵条件进行优化,从而提高番茄红素的产量与纯度。经过单因素分析和响应面优化后的培养基组成及培养条件为玉米粉20 g/L、黄豆粉25 g/L、磷酸二氢钾0.6 g/L、硫酸镁0.9 g/L、玉米油12 g/L、发酵液初始pH 6.5、接种量6%、装液量40 mL/250 mL、正菌和负菌接种比例1∶15、培养温度26℃、转速180 r/min、振荡培养144 h,在42 h时加入0.4 g/L的2-氨基-6-甲基吡啶作为环化酶阻断剂,在此条件下番茄红素的产量为626.25 mg/L,比优化前提高了25.6%,该研究结果可为番茄红素工业化生产提供参考,有助于更好地应用于肉品、饮料、保健品等行业。
Lycopene not only presents bright color,but also has strong antioxidation and other functional effects,making it widely used in food and beverage industries.Compared with chemical synthesis,lycopene produced by microbial fermentation is more easily accepted by consumers because of its safety,so it is of great significance to improve the yield of natural lycopene.In this paper,with Blakeslea trispora as the fermentation strain,the composition of the fermentation medium and the fermentation conditions are optimized by response surface methodology,so as to improve the yield and purity of lycopene.After single factor analysis and response surface optimization,the medium composition and culture conditions are as follows:corn flour is 20 g/L,soybean flour is 25 g/L,potassium dihydrogen phosphate is 0.6 g/L,magnesium sulfate is 0.9 g/L,corn oil is 12 g/L,initial pH of the fermentation broth is 6.5,inoculation amount is 6%,loading volume is 40 mL/250 mL,inoculation ratio of positive bacteria and negative bacteria is 1∶15,culture temperature is 26℃,rotational speed is 180 r/min,shaking culture for 144 h,and 0.4 g/L 2-amino-6-methylpyridine is added as a cyclase blocker at 42 h.Under such conditions,the yield of lycopene is 626.25 mg/L,which is 25.6%higher than that before optimization.The results of this study can provide references for the industrial production of lycopene,which is helpful for better application in meat,beverage and health care product industries.
作者
丁长河
樊俊敏
尹萌
李亚丽
魏书音
高军
DING Chang-he;FAN Jun-min;YIN Meng;LI Ya-li;WEI Shu-yin;GAO Jun(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462300,China;Luohe Food Vocational College,Luohe 462000,China)
出处
《中国调味品》
CAS
北大核心
2024年第2期102-109,共8页
China Condiment
基金
河南省天然色素制备重点实验室和河南工业大学自科创新基金(2021-19)。
关键词
三孢布拉氏霉菌
番茄红素
发酵工艺
响应面法
Blakeslea trispora
lycopene
fermentation process
response surface method
