安徽农业科学2025，Vol.53Issue(12)：129-132,4.DOI:10.3969/j.issn.0517-6611.2025.12.029
高产虾青素红法夫酵母发酵工艺及培养基优化
Fermentation Process and Culture Medium Optimization for High Astaxanthin Producing by Phaffia rhodozyma
朱朝阳 1田少阳 1李会营 1鲁来政1
作者信息
- 1. 洛阳奇泓生物科技有限公司,河南 洛阳 471000
- 折叠
摘要
Abstract
[Objective]To study the effects of fermentation conditions and medium formulation on the production of astaxanthin by Phaffia rhodozyma.[Method]Initially,single-factor experiments were conducted to investigate the effects of cultivation temperature and pH.Subse-quently,each component in the basic fermentation medium was individually tested through single-factor experiments.Finally,specific nutri-tional components were added or removed from the basic fermentation medium,and each modification was tested separately.[Result]After a 120 h fermentation process,the biomass increased from 22.0 to 38.4 g/L,while the astaxanthin yield rose from 38.5 to 150.1 mg/L.[Conclu-sion]The optimal cultivation condition is 20℃,pH 5.0.And the optimal medium formula is glucose 30.0 g/L,yeast extract 3.0 g/L,peptone 1.0 g/L,hydrolyzed soybean meal 4.5 g/L,corn steep powder 3.0 g/L,ammonium sulfate 5.5 g/L,MgSO4·7H2O 0.1 g/L;the cultivation time is 120 h.关键词
虾青素/红法夫酵母/培养基优化/发酵工艺优化Key words
Astaxanthin/Phaffia rhodozyma/Culture medium optimization/Fermentation process optimization分类
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朱朝阳,田少阳,李会营,鲁来政..高产虾青素红法夫酵母发酵工艺及培养基优化[J].安徽农业科学,2025,53(12):129-132,4.
