红酵母生产番茄红素发酵条件的研究

Fermentation of lycopene by the rhodotorula sp.

研究了碳源、氮源、MgSO4、发酵时间、阻断剂、过氧化氢对菌体产番茄红素的影响,并进行了葡萄糖、酵母提取物、MgSO4、发酵时间4因素3水平的正交实验,得到红酵母产番茄红素的最佳发酵条件为:葡萄糖50g/L,酵母提取物40g/L,MgSO40.03g/L,发酵时间108h,发酵60h时添加阻断剂,添加量10mL/L,发酵48h时添加过氧化氢,添加量1mL/L。此条件下,番茄红素最高产量为6.8mg/L。

The effects of carbon, nitrogen, MgSO4, fermentation time, blocking agent and H2O2 on lycopene yields were studied, as well as the orthogonal experiments of four factors three levels glucose, the yeast extract, MgSO4, fermentation time orthogonal experiments,we have obtained the Rhodotorula＇s best fermentation condition： glucose 50 g/L, yeast extract 40 g/L, MgSO4 0.03 g/L, fermentation time 108 h, the time of blocking agent addition is 60 h, the quantity of blocking agent addition is 10 mL/L, the time of H202 addition is 48 h, the quantity of H202 addition is 1 mL/L. Under this optimized condition, the highest yields of lycopene is 6.8 mg/L.