| 引用本文: | 林嘉祺,庄岩,刘骁,曾翰庭,张玉苍,产竹华,曾润颖.一株海洋红法夫酵母Phaffia rhodozyma RP-306产虾青素的发酵条件优化[J].海洋科学,2024,48(2):69-78. |
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| 一株海洋红法夫酵母Phaffia rhodozyma RP-306产虾青素的发酵条件优化 |
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林嘉祺1,2, 庄岩2, 刘骁2,3, 曾翰庭2, 张玉苍1, 产竹华2, 曾润颖2
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1.集美大学 海洋食品与生物工程学院, 福建 厦门 361021;2.自然资源部第三海洋研究所 自然资源部海洋生物资源开发利用工程技术创新中心, 福建 厦门 361005;3.福州大学 先进制造学院, 福建 晋江 362200
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| 摘要: |
| 为提高海洋红法夫酵母Phaffia rhodozyma RP-306的虾青素产量,本研究利用单因素和响应面实验对其发酵条件进行了优化。首先用单因素实验确定了蔗糖、酵母粉、硫酸铵、pH、温度和装液量6个因素的初始值,再利用Plackett-Burman实验筛选出了影响较大的3个因素:蔗糖、pH、温度,并采用最陡爬坡实验确定了因素的合理范围,最后采用响应面法中的中心组合设计进行优化,其优化发酵条件为:蔗糖29.93 g/L,酵母粉2.0 g/L,硫酸铵5.0 g/L,pH 5.27,温度19.9℃。在此条件下虾青素产量从13.46 mg/L提高到17.04 mg/L,比优化前提高了26.61%。以优化后发酵条件进行分批发酵,虾青素产量达到28.86 mg/L,为进一步发酵放大研究奠定了良好基础。 |
| 关键词: 红法夫酵母 虾青素 发酵条件 响应面优化 |
| DOI：10.11759/hykx20220726002 |
| 分类号:Q815 |
| 基金项目:自然资源部资助项目(HX05-210101-21); 自然资源部新专项资助项目(HR02-200301-22) |
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| Optimization of fermentation conditions for astaxanthin production by marine Phaffia rhodozyma RP-306 |
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LIN Jiaqi1,2, ZHUANG Yan2, LIU Xiao2,3, ZENG Hanting2, ZHANG Yucang1, CHAN Zhuhua2, ZENG Runying2
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1.College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;2.Marine Biological Resources Development and Utilization Engineering Technology Innovation Center, TIO, MNR, Xiamen 361005, China;3.School of Advanced Manufacturing, Fuzhou University, Fuzhou 362200, China
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| Abstract: |
| To improve the yield of astaxanthin produced by Phaffia rhodozyma RP-306, fermentation conditions were optimized through single-factor and response surface methodology. Moreover, a single-factor experiment was designed for each factor during fermentation. First, initial values of six factors, including sucrose, yeast powder, ammonium sulfate, pH, temperature, and liquid volume, were determined by a single-factor experiment. Second, the Plackett–Burman design was employed to screen out influential factors, such as sucrose, pH, and temperature. The steepest climbing experiment was utilized to determine the reasonable range of the three factors. Finally, optimal fermentation conditions were obtained by central composite design in response surface methodology. The final results were as follows: sucrose 29.93 g/L, yeast powder 2.0 g/L, ammonium sulfate 5.0 g/L, pH 5.27, and temperature 19.9℃. Under these conditions, astaxanthin yield increased from 13.46 to 17.04 mg/L, which was 26.61% higher than that before optimization. Moreover, astaxanthin yield reached 28.86 mg/L via batch fermentation in a 5.0-L fermenter, which encouraged further fermentation scale-up research. |
| Key words: Phaffia rhodozyma RP-306 astaxanthin fermentation conditions response surface optimization |
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