β-胡萝卜素发酵促进因子筛选及均匀试验设计优化

摘要

[目的]提高三孢布拉霉发酵产β-胡萝卜素的能力.[方法]对6种发酵促进剂的添加浓度及其交互作用进行系统的研究.通过单因素试验考察确定了各发酵促进剂的最适添加浓度范围,在此基础上,运用均匀设计对组合配方优化.[结果]当发酵过程中添加0.4 mmol/L MgCl2、20.0 μmol/L H2O2、0.1% Span 20、1.8 %正癸烷、0.2 mmol/L甲酸钠以及1.1 g/L柠檬酸三钠时,β-胡萝卜素产量可达到2.27 g/L,较对照组提高了77.30%.[结论]经过优化后的发酵促进剂组合配方能够显著提高三孢布拉霉产β-胡萝卜素的能力.%[Objective] In order to improve the fermentative production of β-carotene by Blakeslea trispora.[Method] The dosage concentration and interactions of 6 fermentation accelerants were studied.Firstly,using single factor experiments to study the effective concentration range of fermentation accelerants.Then on this basis,by using uniform experiment to optimize the fermentation culture.[Result] The optimal fermentation accelerant formula was composed of 0.4 mmol/L MgCl2,20.0 μmol/L H2O2,0.1% Span 20,1.8% n-decane,0.2 mmol/L sodium formate and 1.1 g/L trisodium citrate.The β-carotene production was up to 2.27 g/L,77.30% higher than that of control group.[Conclusion] The optimized fermentation accelerants could significantly improve the β-carotene production.