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.
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 re-sults were as follows:sucrose 29.93 g/L,yeast powder 2.0 g/L,ammonium sulfate 5.0 g/L,pH 5.27,and tempera-ture 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.
基金项目
自然资源部资助项目(HX05-210101-21)
自然资源部新专项(HR02-200301-22)
国家科技期刊平台
NSTL
维普
万方数据