發(fā)酵法生產(chǎn)蝦青素發(fā)酵過程分析與研究

生物工程論文編號:SW038  論文字?jǐn)?shù):10851,頁數(shù):23

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(zhì) 1
 1.2  蝦青素的來源和制備 1
 1.3  蝦青素的應(yīng)用 3
2. 實驗部分 5
 2.1  實驗材料 5
 2.2  實驗方法 5
3. 結(jié)果與討論 7
 3.1  發(fā)酵液的制備 7
 3.2  不同的葡萄糖濃度對細(xì)胞干重的影響 7
 3.3  不同葡萄糖濃度發(fā)酵液的殘?zhí)呛��?nbsp;9
 3.4  不同葡萄糖濃度發(fā)酵液的蝦青素產(chǎn)量 11
 3.5  葡萄糖添加時間對細(xì)胞干重及殘?zhí)堑挠绊?nbsp;12
 3.6 添加時間對蝦青素產(chǎn)量的影響 14
4．總結(jié)與展望 16
 4.1  總結(jié) 16
 4.2  展望 16
致謝 17
參考文獻(xiàn) 18

摘 要：蝦青素,是一種從蝦蟹外殼、牡蠣、鮭魚及藻類、真菌中發(fā)現(xiàn)的一種酮式的非維生素A源的類胡蘿卜素[1]，它廣泛存在于生物界中，特別是蝦、蟹、魚和鳥類的羽毛中[2]。研究表明蝦青素具有促進(jìn)機(jī)體抗體產(chǎn)生，增強(qiáng)免疫力以及抗紫外線輻射及可作為著色劑等作用。本文以法夫酵母為原料，研究發(fā)酵過程中不同葡萄糖濃度及不同的葡萄糖添加時間同細(xì)胞干重，殘?zhí)呛�量，蝦青素產(chǎn)量的關(guān)系，其中，細(xì)胞干重以干重法進(jìn)行測定，殘?zhí)呛�量以DNS法進(jìn)行測定，蝦青素產(chǎn)量以DMSO法進(jìn)行測定。本實驗得到的結(jié)果在10-30g/l的葡萄糖濃度范圍內(nèi)，細(xì)胞干重和蝦青素產(chǎn)量均隨著葡萄糖濃度的增加而增加的，因此，長在30g/l葡萄糖濃度發(fā)酵液里的細(xì)胞干重和蝦青素產(chǎn)量均是最高的。不論是細(xì)胞干重還是蝦青素產(chǎn)量，在穩(wěn)定期添加葡萄糖取得的效果均比在對數(shù)期添加的效果好。

關(guān)鍵詞：紅法夫酵母；蝦青素；發(fā)酵過程

Analysis and research on fermentative production of astaxa
-nthin fermentation process

Abstract:Astaxanthin , also known as "shrimp Flavin," is a shell from the crabs, oysters, salmon and algae, fungi found in a keto form of non-vitamin A carotenoid sources , extensively exist in the biological world, particularly shrimp, crab, fish and in the birdfeathers.Research shows that astaxanthin can promote antibody production in the body, enhance immunity and resistance to ultraviolet radiation and the effect can be used as coloring agents. In this paper, Phaffia rhodozyma as raw material, fermentation and various different concentrations of glucose with glucose added time dry cell weight, residual sugar content, the relationship between astaxanthin production, which, cell dry weight to dry weight determination was carried out, residual Sugar content was determined by DNS method, astaxanthin yield of DMSO spectrometry. The experimental results obtained in the 10-30g / l glucose concentration range of dry cell weight and astaxanthin production, along with the glucose concentration increases, so long in the 30g / l glucose concentration in the cell broth dry weight and astaxanthin production were the highest. Dry cell weight, or whether astaxanthin production, the stability of the effect of adding glucose to obtain than in the number of the added effect is good
Keywords: Phaffia rhodozyma; astaxanthin; fermentation process