摘要
在 4、 2 0、 -2 0℃ 3种不同温度下储藏头孢霉菌 ( Cephalosporium sp.)菌种 ,发酵后比较菌丝脂肪酸组分和菌种储藏的关系。 4℃储藏菌种 ,单烯酸和饱和脂肪酸随储藏天数增加而增加 ,多不饱和脂肪酸逐渐减少。 2 0℃和 -2 0℃储藏菌种 ,在 1 0～ 1 5d左右 ,多不饱和脂肪酸可达到最大值。菌种活化 ,对于获得高不饱和脂肪酸是十分重要的。
The fatty acid composition of a strain of Cephalosporium sp. stored at 20 ℃, 4 ℃ or -20 ℃ was compared after fermentation. The amounts of saturated fatty acids and single unsaturated fatty acid increased as the elongation of storage time, while polyunsaturated fatty acids decreased slowly when stored at 4 ℃. When stored at 20 ℃ or -20 ℃ for 10~15 days, the amount of polyunsaturated fatty acids reached its highest level. Before fermentation, cultivation on fresh slope media was necessary to obtain high levels of polyunsaturated fatty acids.
基金
江苏省青年基金资助项目! ( BQ960 2 5 )
南京师范大学理科青年基金资助项目
