红法夫酵母发酵生产虾青素的研究

生物工程论文编号:SW044  论文字数:9541,页数:26

II目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1  虾青素的性质 1
 1.2  虾青素的研究现状 2
 1.3  虾青素的应用 4
2. 实验部分 5
 2.1  实验材料 5
 2.2  实验方法 5
3. 结果与讨论 7
 3.1  种龄和接种量的选择 7
 3.2  不同碳源对类胡萝卜素合成的影响 7 
 3.3  不同氮源对类胡萝卜素合成的影响 9
 3.4  温度的影响 11
 3.5  通气量的影响 11
 3.6  响应面试验 12
 3.7  酵母生长曲线的测定 14
 3.8  提取溶剂的选择 16
4．总结与展望 18
 4.1  总结 18
 4.2  展望 18
致谢 19
参考文献 20

摘 要：虾青素是一种在食品、医药和化妆品等领域有广阔的应用前景的高附加值产品,红法夫酵母是天然可产虾青素的主要微生物之一。本文介绍了用发酵法生产得到虾青素的方法及生产条件。本实验通过单因素试验发现培养基的最佳氮源是蛋白胨，最佳碳源是麦芽汁。通过响应面分析法对发酵培养基的组分进行了初步优化。论文主要概述了生产工艺优化方面的方法和研究进展,在此基础上,指出今后利用红法夫酵母进行虾青素商业化生产的方向进行了展望。

关键词：红法夫酵母；虾青素；发酵

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