乳酸钠对法夫酵母产虾青素的影响

林舒乐; 倪辉; 肖安风; 李利君; 杨远帆; 蔡慧农

doi:10.13995/j.cnki.11-1802/ts.2010.08.009

食品与发酵工业 >

2010 , Vol. 36 >Issue 08: 106 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.08.009

食品与发酵工业

乳酸钠对法夫酵母产虾青素的影响

林舒乐 ,
倪辉 ,
肖安风 ,
李利君 ,
杨远帆 ,
蔡慧农

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网络出版日期: 2010-08-25

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Effect of Sodium Lactate on Production of Astaxanthin of Phaffia rhodozyma

Lin Shu-le ,
Ni Hui ,
Xiao An-feng ,
Li Li-jun ,
Yang Yuan-fan ,
Cai Hui-nong

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Online published: 2010-08-25

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摘要

研究了乳酸钠的浓度、培养基中初始糖浓度以及乳酸钠加入时间对法夫酵母产虾青素的影响。结果表明,在培养基含葡萄糖的前提下,2 g/L的乳酸钠可以显著促进法夫酵母合成虾青素。以2 g/L乳酸钠和18 g/L葡萄糖作为混合碳源培养法夫酵母,虾青素的单位产率达到0.647 mg/g干细胞,比对照组高出46.2%。

关键词： 法夫酵母; 虾青素; 乳酸钠

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林舒乐 , 倪辉 , 肖安风 , 李利君 , 杨远帆 , 蔡慧农 . 乳酸钠对法夫酵母产虾青素的影响[J]. 食品与发酵工业, 2010 , 36(08) : 106 -111 . DOI: 10.13995/j.cnki.11-1802/ts.2010.08.009

Abstract

The effects of sodium lactate on cell growth and astaxanthin accumulation of Phaffia rhodozyma were investigated in flasks.Studies were taken on the effect of different concentration of sodium lactate,the initial concen-tration of glucose and the add-in time of sodium lactate.As a result,2 g/L of sodium lactate observably enhanced astaxanthin accumulation of Phaffia rhodozyma with 18 g/L of glucose.The content of astaxanthin reached as more as 0.647 mg/g,which increased by 46.2% compared with control.

Key words： Phaffia rhodozyma; astaxanthin; sodium lactate

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