色醇对斯达氏油脂酵母产油能力的影响

The Effect of Tryptophol on Lipid Fermentation by Lipomyces starkeyi

研究在发酵培养基中添加色醇对斯达氏油脂酵母发酵的影响。结果表明,在接种后0h或12h时添加色醇,能够明显抑制菌体生长和油脂积累;而在培养24h或36h添加,能够明显促进菌体生长,并增强菌体对底物利用率。与对照组比较,在36h添加100μmol/L色醇,生物量、油脂量和脂肪系数分别增加7.4%、13.9%和14.2%,发酵时间缩短13.3%,明显提高了油脂生产效率。气相色谱分析表明,添加色醇对菌油脂肪酸组成及其相对含量无显著影响。实验结果有助于建立调控油脂发酵的新策略,具有重要的理论和工程应用意义。

In this study, we have investigated the effect of tryptophol （TrpOH） on lipid fermentation by Lipomyces starkeyi. The results showed that cell growth and lipid accumulation were significantly inhibited when TrpOH was introduced at 0 h or 12 h; while substantial positive effects were observed when TrpOH was applied at 24 h or 36 h after inoculation. Specifically, biomass, lipid and lipid coefficient increased by 7.4%, 13.9% and 14.2% respectively, but fermentation time decreased by 13.3%, when 100 μmol/L TrpOH was introduced at 36 h. However, little effects were found on the fatty acid constitutional profile of the microbial lipid produced in the presence of TrpOH. These results are valuable to develop more economical lipid fermentation technology. n