两株红酵母混合发酵产β-胡萝卜素及其影响因素
Influence factors of β-carotene production by co-fermentation of two Rhodotorula strains
-
摘要: 探讨了粘红酵母（Rhodotorula glutinis31229）和红酵母菌株RY-01混合发酵产β-胡萝卜素的影响因素。实验结果表明,两株红酵母混合发酵的β-胡萝卜素产量比单菌发酵显著提高,达到8837.83μg/L,菌体生物量也达到了23.56g/L;β-胡萝卜素产量的积累与菌体生物量的积累并不同步,在时间上有一定的滞后性;混合发酵的最适碳源和氮源分别是麦芽糖和蛋白胨;K+和Mg2+对β-胡萝卜素的产量有一定的影响作用,但不显著;橘皮干粉浸汁对混合发酵菌体生物量和β-胡萝卜素产量有较大的促进作用,分别提高了41.3%和52.8%。本研究为β-胡萝卜素高产菌株的选育和β-胡萝卜素的进一步开发利用提供了参考。Abstract: The influence factors ofβ- carotene production by co- fermentation of Rhodotorula glutinis and Rhodotorula RY- 01 were studied. The results showed that the production was significantly improved by co-fermentation of two strains than single strain fermentation. β- carotene production reached 8837.83μg /L and the yeast biomass was 23.56g /L.The accumulation of β- carotene was not synchronized with biomass accumulation, which was lag behind the biomass.The optimum carbon source and nitrogen source of co- fermentation medium was maltose and peptone respectively.The β-carotene production was not significantly improved by K+and Mg2 +.The extract of orange peel powder enhanced yeast biomass and β-carotene production, which were promoted by41.3% and 52.8% respectively.This paper would offer references to screen the rhodotorula producing β- carotene and viable utilization of β-carotene.
下载: