发酵条件对发酵性丝孢酵母脂肪酸组成的影响

Effect of fermentation condition on fatty acid components of the lipid produced by Trichosporon fermentans

通过摇瓶发酵,研究了温度、摇瓶转速、碳源种类和浓度对发酵性丝孢酵母(Trichosporonfermentans)脂肪酸组成的影响。气相色谱法分析结果表明,较高发酵温度能提高菌体油脂的脂肪酸饱和程度,此条件下饱和脂肪酸含量占脂肪酸总量的49.1%;摇瓶转速高有利于菌体油脂不饱和脂肪酸的生成;木糖浓度为100g/L时菌体油脂中饱和脂肪酸含量最高,占脂肪酸总量的50.4%;木糖比葡萄糖更容易被转化生成饱和脂肪酸含量较多的油脂。菌体脂肪酸组成包括肉豆蔻酸、棕榈酸、棕榈油酸、硬脂酸、油酸和亚油酸,其中棕榈酸和油酸含量较高。

The effects of temperature, rotation speed and concentration of different carbon sources on the composition of fatty acids inside Trichosporon fermentans cells were investigated by shake-flask fermentation. Gas chromatograph analysis demonstrated that high temperature would improve the saturation degree of lipids with the content of saturated fatty acids to 49.1%. High shaking speed was beneficial to produce unsaturated fatty acids. The highest saturated fatty acid content of 54.0% was obtained when 100g/L xylose was added in the medium. Xylose produced more saturated fatty acids than glucose. It was also indicated that the components of lipid produced included myristic acid, palmitic acid, palmitoleic acid, steric acid, oleic acid and linoleic acid, in which the contents of palmitic acid and oleic acid were higher than that of other fatty acids.