法夫酵母高产虾青素发酵工艺的建立

Establishment of Fermentation Process for Astaxanthin Production by Phaffia Rhodozyma

为建立与虾青素高产菌株相适应的发酵工艺,研究运用正交试验设计优化了发酵培养基配方成份,并在补料摇瓶上确定了碳源补加工艺,且进一步地在70 L发酵罐上对获得的新工艺进行验证。结果表明,影响法夫酵母(Phaffia rhodozyma)虾青素生产的因素,按照主次顺序及影响由大到小排列为碳源>酵母抽提物>乳酸>(NH_(4))_(2)SO_(4)>蛋白胨>KH_(2)PO_(4)>微量元素。该研究建立了法夫酵母高产虾青素的生产工艺,为虾青素的商业化生产提供了坚实的基础。

To establish the fermentation process suitable for high-yield astaxanthin strain,the rasearch optimized the fermentation medium composition for astaxanthin production by Phaffia rhodozyma by orthogonal test,and the strategy for carbon source supplementation was determined at the level of feeding flask.Moreover,the established process was further verified in 70 L fermenter.The results showed that the factors affecting the production of astaxanthin were carbon source,yeast extract,lactic acid,(NH_(4))_(2)SO_(4),peptone,KH_(2)PO_(4) and microelement in the order of primary,secondary and influence from large to small.The process for astaxanthin production with Phaffia rhodozyma was estabolished,which provided important reference for astaxanthin commercial production.