| 摘要: |
| 【目的】对产虾青素菌株CHU-R进行鉴定，并对其培养条件进行优化，为虾青素的规模化生产奠定基础。【方法】对产虾青素菌株CHU-R进行形态、生理生化及16S rDNA序列鉴定；以菌株CHU-R菌体生物量和虾青素产量为考察指标，对CHU-R菌株的碳源、氮源、微量元素等培养基成分及温度、初始pH值、接种量、装液量、蔗糖含量等培养条件进行优化，并对优化条件进行正交试验，确定最佳的培养基组分。【结果】CHU-R为乳杆菌。CHU-R菌株培养基中的适宜氮源为铵盐和尿素；碳源为蔗糖和葡萄糖；培养基中缺少Fe2+不利于菌体生长和虾青素积累。CHU-R的适宜培养条件为：接种量≤50 mL/L，装液量50 mL/L，初始pH值7.0～7.5，发酵温度26～30 ℃，发酵时间48～72 h，在此条件下，菌株CHU-R菌体生物量和虾青素产量均较高。【结论】乳杆菌CHU R在优化培养条件下能够得到产量较高的虾青素，具有较好的应用潜力和经济价值。 |
| 关键词: 乳杆菌 CHU-R菌株 虾青素 |
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| 基金项目:广州市科技局项目（2010J1-E361）；广东省海洋渔业局项目（A201001D02) |
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| Identification of astaxanthin producer bacteria strain CHU-R and optimization of its fermentation conditions |
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| Abstract: |
| 【Objective】The research identified the astaxanthin producer bacteria CHU-R,optimized the fermentation conditions,and laid the foundation for large-scale production of astaxanthin.【Method】The strain CHU-R was identified by the physiology and 16S rDNA sequence.In terms of bacterial biomass of strain CHU-R and the astaxanthin production,CHU-R strains’nitrogen sources,carbon sources,microelement such as medium composition and temperature,initial pH,inoculation concentration,liquid volume,and sucrose content in culture conditions were optimized and optimal conditions for the orthogonal experiment were optimized to determine the best combination of medium.【Result】CHU-R was Lactobacillus sp.nov strain.CHU-R strain in the medium suitable nitrogen source for ammonium and urea,carbon sources of sucrose and glucose,lack of Fe2+ in the medium were not conducive to cell growth and astaxanthin accumulation.The optimal fermentation conditions of CHU-R for the inoculation concentration were as follows ≤50 mL/L,the liquid volume 50 mL/L,the initial pH 7.0-7.5,the fermentation temperature 26-30 ℃,fermentation time of 48-72 h.Under these conditions,strain CHU-R bacterial biomass and the astaxanthin production were higher.【Conclusion】Lactobacillus sp.nov strain CHU-R in the optimization of fermentation conditions able to obtain higher yield of astaxanthin has a good application potential and economic value. |
| Key words: Lactobacillus sp.nov CHU-R astaxanthin |
