红酵母类胡萝卜素形成的生理学研究

PHYSIOLOGICAL CONDITIONS OF CAROTENOIDS PRODUCTION FROM Rhodotorula

从数株红酵母中选出 1株产类胡萝卜素能力较强的红酵母RY 98(生物量、类胡萝卜素含量和产量分别为19.9g/L ,334 .8μg/ g和 6 .7mg/L) ;研究了该菌株产类胡萝卜素的最适营养与环境条件 ,获得了最佳的发酵生理学条件 :葡萄糖 40 g/L ,(NH4 ) 2 SO4 10 g/L ,酵母膏 3g/L ,蕃茄汁 2mL/L ,花生油 0 .5mL/L ,接种量 30mL/L ,初始pH 6 .0和通气量 (培养基装量 ) 4 0mL/ 2 5 0mL。在此初步优化的培养条件下 ,红酵母RY 98经 72h摇瓶发酵其生物量、类胡萝卜素含量和产量分别可达 2 6 .8g/L ,386 .9μg/ g和 10 .4mg/L ,依次比初筛中提高了 34 .7% ,15 .6 %和 5 5 .2 %。

The Rhodotorula strain RY 98 with high carotenoids yield of 6.7mg/L was obained from 12 strains of yeasts by common screening test. The varied physiological conditions for carotenoids fermentaion were studied by uniform design test method. The cell biomass, carotenoids content and yield from strain RY 98 could respectively reach 26.8g/L, 386.9μg/g and 10.4mg/L under selected optimum conditions.The optimum fermentation conditions for carotenoids production were as follows:glucose 40g/L,(NH\-4)\-2SO\-4 10g/L,yeast extract 3g/L,tomato juice 2mL/L,peanut oil 0.5mL/L and culture time 72h(at 28℃,150r/min).