维生素对裂殖壶菌发酵产DHA的影响

doi:10.3969/j.issn.1673-1689.2013.09.005

首页 > 过刊浏览>2013年第32卷第9期 >927-932. DOI:10.3969/j.issn.1673-1689.2013.09.005

维生素对裂殖壶菌发酵产DHA的影响
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                        10.3969/j.issn.1673-1689.2013.09.005
                    
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基金项目:国家自然科学基金项目(21275066);江苏省科技创新与成果转化项目(重大科技支撑与自主创新专项BY2010117)

Effect of Vitamins on DHA Production of Schizochytrium

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采用单因素研究了VB1,VB3,VB6,VB12,生物素5种B族维生素对裂殖壶菌Schizochytriumsp.JN-168发酵产DHA的影响。实验表明:适量地添加5种维生素中的任一种均可提高DHA的产量,5种维生素的最适的质量浓度分别为0.1,0.005,0.005,0.3,0.05 mg/L,在各自最适的质量浓度下,VB12对DHA产量的提高效果最好,VB6和VB3次之,生物素和VB1最差。将5种维生素以最适的质量浓度同时添加到发酵培养基中可以大幅度提高DHA产量,与对照相比提高了53.8%,亦远高于添加单一维生素的效果。

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In the manuscript,the effect of VB12,biotin,VB1,VB5,VB6on the growth of Schizochytriumsp.JN-168 and DHA production were studied with single factor experiment. The results showed that the additon of vitamins could efficient increase the DHA yield and the a optimum concentration were 0.1,0.005,0.005,0.3,0.05 mg/L,respectively. Amongt them,it was found that the highest DHA yield was achieved by VB12addition. Then follow by VB6,VB3,biotin and VB1. Futhermore,the simultaneously addition of these five kinds of vitamins with the optimum concentration could greatly improve the DHA yield. The final DHA yield was increased by 53.8%compared to the value of the control.

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周立树,沈健增,蔡宇杰,廖祥儒,张大兵.维生素对裂殖壶菌发酵产DHA的影响[J].食品与生物技术学报,2013,32(9):927-932.

ZHOU Li-shu, SHEN Jian-zeng, CAI Yu-jie, LIAO Xiang-ru, ZHANG Da-bing. Effect of Vitamins on DHA Production of Schizochytrium[J]. Journal of Food Science and Biotechnology,2013,32(9):927-932.

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在线发布日期: 2014-06-17
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