紅法夫酵母發酵生產蝦青素的研究

生物工程論文編號:SW044  論文字數:9541,頁數:26

II目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1  蝦青素的性質 1
 1.2  蝦青素的研究現狀 2
 1.3  蝦青素的應用 4
2. 實驗部分 5
 2.1  實驗材料 5
 2.2  實驗方法 5
3. 結果與討論 7
 3.1  種齡和接種量的選擇 7
 3.2  不同碳源對類胡蘿卜素合成的影響 7 
 3.3  不同氮源對類胡蘿卜素合成的影響 9
 3.4  溫度的影響 11
 3.5  通氣量的影響 11
 3.6  響應面試驗 12
 3.7  酵母生長曲線的測定 14
 3.8  提取溶劑的選擇 16
4．總結與展望 18
 4.1  總結 18
 4.2  展望 18
致謝 19
參考文獻 20

摘 要：蝦青素是一種在食品、醫藥和化妝品等領域有廣闊的應用前景的高附加值產品,紅法夫酵母是天然可產蝦青素的主要微生物之一。本文介紹了用發酵法生產得到蝦青素的方法及生產條件。本實驗通過單因素試驗發現培養基的最佳氮源是蛋白胨，最佳碳源是麥芽汁。通過響應面分析法對發酵培養基的組分進行了初步優化。論文主要概述了生產工藝優化方面的方法和研究進展,在此基礎上,指出今后利用紅法夫酵母進行蝦青素商業化生產的方向進行了展望。

關鍵詞：紅法夫酵母；蝦青素；發酵

Studies on Astaxanthin Production by Phaffia Rhodozyma Fermentation

Abstract: Astaxanthin is a high-value-additive,which has wide applications in food,medicine and cosmetics.Phaffia rhodozyma is one of the microorganisms which produce natural astaxanthin.The methoud of astaxanthin fermentation by Phaffia rhodozyma and the conditions of production was introducted and studied in paper. single factor design experiments shows that the best nitrogen is peptone,the best carbon is beer wort. Response surface design were used to optimize the components of fermentation. In this paper , the research advances and methods in fermentation optimization of Phaffia rhodozyma are summarized. Furthermore, strategy was proposed to solve the problems in larger scale commercial production of astaxanthin.

Keywords：Phaffia rhodozyma ; astaxanthin ; fermentation