圆红冬孢酵母发酵菊芋块茎产油脂的研究

Lipid Production by Rhodosporidium toruloides Using Jerusalem Artichoke Tubers

研究了圆红冬孢酵母Y4发酵菊芋块茎,菊芋品种及其处理方法对发酵产油的影响。结果表明,菊芋浸提汁、酸水解液或菊芋浆均可直接被圆红冬孢酵母Y4利用,发酵积累油脂,但白皮菊芋比紫皮菊芋更有利于油脂发酵。发酵菊芋浸提汁或酸水解液时,无需添加外源营养物,干菌体油脂含量可达到40%(w/w);发酵菊芋浆时,白皮菊芋转化率达到12.1g油/100g去皮干菊芋。菊芋油脂发酵产品主要以16碳和18碳系脂肪酸为主,与常规植物油的脂肪酸组成相似,可作为制备生物柴油的新型替代原料。

The effects of pretreatment with an oleaginous yeast strain methods of Jerusalem artichoke tubers on microbial lipids fermentation um toruloides Y4 were investigated in shaking flask culture. The yeast strain accumulated substantial amount of lipids using either purple- or white-skinned Jerusalem artichoke tubers as sole carbon and energy source. When cells were cultured on the extracted juice or the acidhydrolysate, cellular lipid content reached 40% （w/w）, while cultured on the pulp, the white-skinned tubershadhigher lipid productivity,yielding 12.1 g lipids per100 g dried tubers. Major fatty acid constituents of microbial lipids were those contained 16-and 18-carbon atoms based on GC analysis, which is quite similar to traditional vegetable oil. Microbial lipids prepared from Jerusalem artichoke can be applied to biodiesel production.