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响应面法优化高产虾青素菌株的发酵条件
引用本文:王立梅,杜似娟,郑丽雪,梅艳珍,齐 斌. 响应面法优化高产虾青素菌株的发酵条件[J]. 食品科学, 2009, 30(21): 312-315. DOI: 10.7506/spkx1002-6300-200921072
作者姓名:王立梅  杜似娟  郑丽雪  梅艳珍  齐 斌
作者单位:常熟理工学院发酵工程技术中心
摘    要:采用析因设计法对影响红法夫酵母发酵的相关因素进行评价,发现酵母膏、初始pH 值、葡萄糖及果糖浓度对虾青素产量影响显著。利用中心组合设计及响应面分析对影响虾青素产量的关键因素做进一步的优化,得到较佳的试验点为酵母膏浓度5.6g/L、初始pH 8.5、葡萄糖与果糖浓度之比24:21(m/V)。优化后虾青素产量从5.890mg/L提高到10.900mg/L;7.5L 发酵罐中,虾青素产量可达18.300mg/L,比摇瓶培养提高了68%。

关 键 词:红法夫酵母  虾青素  析因设计  响应面法  
收稿时间:2009-08-15

Optimization of Fermentation Conditions for Astaxanthin Production by Phaffia rhodozyma Using Response Surface Methodology
WANG Li-mei,DU Si-juan,ZHENG Li-xue,MEI Yan-zhen,QI Bin. Optimization of Fermentation Conditions for Astaxanthin Production by Phaffia rhodozyma Using Response Surface Methodology[J]. Food Science, 2009, 30(21): 312-315. DOI: 10.7506/spkx1002-6300-200921072
Authors:WANG Li-mei  DU Si-juan  ZHENG Li-xue  MEI Yan-zhen  QI Bin
Affiliation:Fermentation Engineering and Technology Centre, Changshu Institute of Technology, Changshu 215500, China
Abstract:Fractional factorial design was used to evaluate effects of related factors on astaxanthin production by Phaffia rhodozyma fermentation. Based on this, central composite design combined with response surface methodology was employed for optimizing the most important affecting factors of astaxanthin production. Results showed that the factors including initial pH, yeast extract amount, concentrations of glucose and fructose exhibited the most important effects on astaxanthin yield. The optimal fermentation medium composition for high astaxanthin yield consisted of 5.6 g/L yeast, 24 g/L glucose and 21 g/L fructose with an initial pH value of 8.5. This optimization resulted in an increase of astaxanthin yield from 10900 to 5890 μg/L. Moreover, enlarged fermentation in a 7.5 L fermentor gave an astaxanthin yield as high as 18300 μg/L with an enhancement of 68% when compared with shake flask fermentation.
Keywords:Phaffia rhodozyma  astaxanthin  factorial design  response surface methodology (RSM)  
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