高产番茄红素链霉菌选育及摇瓶发酵研究

Breeding of High-yield Lycopene Producing Strains of Streptomyces rimosus and Studies on Its Flask Culture Conditions

番茄红素的抗氧化能力目前在类胡萝卜素中最强,是近年来国际上功能食品成分研究的热点。在国内首次利用龟裂链霉菌(Streptomyces rimosus)发酵生产番茄红素,建立了分光光度计法和HPLC法等番茄红素测定方法;以一株龟裂链霉菌Fc作为出发菌株,进行紫外诱变,筛选到一株突变高产菌株Fc’,其番茄红素产量较出发菌株提高2.5倍;通过摇瓶发酵实验优化培养条件,使菌株Fc’的番茄红素产量达到230 mg/L,并且在不添加任何阻断剂的情况下,利用链霉菌发酵可获得纯度较高的番茄红素。该结果为今后利用链霉菌工业化生产番茄红素奠定了良好基础。

The antioxidant activity of lycopene is highest among the current carotenoids. Recently the researches on lycopene are focused on ingredient of functional foods in the world. The fermentation production of lycopene by Streptomyces rimosus was reported first time in China. The determination methods, such as spectrophotometric method and HPLC were constructed. Using a stain Fc of Streptomyces rimosus as a original strain, a high-yield lycopene producing mutant strain Fc＇ was selected after UV mutation. The lycopene yield of the strain is 2.5 times higher than the original strain Fc. The optimal fermentation conditions were determined by flask experiments, and the lycopene yield of strain Fc＇ reached 230mg/L in flask under the optimal fermentation condition, meanwhile the Streptomyces rimosus strain could produce purer lycopene without adding any blocking agents in its fermentation process. This results lay a good foundation for lycopene commercial production by fermentation using Streptomyces rimosus.