食品科学2004，Vol.25Issue(3)：75-81,7.
菌种储藏温度及菌种活化对头孢霉脂肪酸组分的影响
Effect of Strain Storing and Reculturing Conditions on The Cephalosporium sp.Mycelium's Fatty Acid Composition
摘要
Abstract
To get high content of docosahexaenoic acid (DHA, ω-3), the effects on the Cephalosporium sp. mycelium' s fatty acid composition of strain storing and culturing conditions were studied. The strgins containing microorangism were stored at 20℃、4℃and-20℃ for different times respectively. The fatty acids were analyzed by GC. The results showed that the fatty acid composition was affected by the storing temperature、storing time no matter how the strain was activated on new agar before fermentation. Ifthe strain was cultured on new agar before fermentation, the 10d period was the best storing time to get highDHA content. Ifnot cultured, to the 20℃, the best time was 20d; to the 4℃, the best time was 25d and to -20℃, it was 5d. The polyunsaturated fatty acid (PUFA) changed the same tendency as the DHA' s but at 4℃ not so. At 20℃, the index of unsaturated fatty acid (IUFA) and the 18:3 ( α -)/18:2 changed with the same tendency as the DHA's. Storing the strain at -20℃. the PUFA、IUFA and DHA fluctuated at the lowest range. This study could give a theoretical reference for producing high yield of DHA by microorganisms.关键词
头孢霉/菌种储藏温度/菌种活化/二十二碳六烯酸/脂肪酸Key words
Cephalosporium sp./strains storing and culturing/docosahexaenoic acid (DHA)/fatty acid composition/polyunsaturated fatty acid (PUFA)分类
生物科学引用本文复制引用
戴传超,袁生,史央..菌种储藏温度及菌种活化对头孢霉脂肪酸组分的影响[J].食品科学,2004,25(3):75-81,7.基金项目
江苏省青年基金重点项目(BQ96025) （BQ96025）
江苏省教育厅自然科学研究项目(03KJB180065) （03KJB180065）
