极地研究2018，Vol.30Issue(1)：50-56,7.DOI:10.13679/j.jdyj.20160058
南极红酵母AN5的发酵及对海参体成分的影响
OPTIMAL CULTIVATION OF ANTARCTIC RED YEAST AND ITS EFFECT ON SEA CUCUMBER COMPONENTS
摘要
Abstract
Red yeast Rhodotorula is a common type of marine yeast that is often used as a probiotic in aquaculture. Rhodotorula mucilaginosa AN5 was isolated from sea ice during the 22nd Chinese Antarctic expedition, and its fermentation conditions were optimized. The optimal fermentation conditions for AN5 were as follows: 2% molasses, 0.5% yeast powder, 50 mL me-dium in 250 mL flask, initial pH=3.0, temperature 20°C, and cultivation for 4 days. Under optimized conditions, the number of yeast cells can reach 5.81×107cells·ml-1. Component analysis of AN5 showed that the contents of water, crude protein, total sugar, and crude fat were 69.15%, 42.00%, 32.08%, and 0.39%, respectively. Juvenile sea cucumbers were fed a diet containing 0.3 g polar yeast per cubic meter water volume. After two months cultivation, in comparison with the control, the juvenile test specimens showed no differences in the contents of water and crude fat but significantly increased contents of protein and total sugar. Consequently, polar red yeast is considered to have potential application as a microecologics in the culture of sea cucumber.关键词
极地红酵母/培养条件/幼参/微生态制剂Key words
Antarctic red yeast/culture optimization/juvenile sea cucumber/microecologics引用本文复制引用
王晓飞,史翠娟,阚光锋,李亮,文华,周婷..南极红酵母AN5的发酵及对海参体成分的影响[J].极地研究,2018,30(1):50-56,7.基金项目
山东省重点研发计划(科技攻关部分)(2013G0021502)和哈尔滨工业大学科研创新基金(HIT.IBRSEM.2013037、HIT.NSRIF.2016085)资助 （科技攻关部分）
