Optimization of Lycopene Produced by Fermentation of Blakeslea trispora by Response Surface Method
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.
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