光镊拉曼光谱技术结合响应面法优化红酵母产类胡萝卜素的发酵条件

doi:10.3969/j.issn.1673-1689.2014.05.010

首页 > 过刊浏览>2014年第33卷第5期 >510-516. DOI:10.3969/j.issn.1673-1689.2014.05.010

光镊拉曼光谱技术结合响应面法优化红酵母产类胡萝卜素的发酵条件
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                        10.3969/j.issn.1673-1689.2014.05.010
                    
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Optimization of Fermentation Conditions for Carotenoid Production by Rhodotorula glutinis Using Laser Tweezers Raman Spectroscopy Technology and Response Surface Methodology

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拉曼光谱具有快速、实时、无损分析的特点，在生物学领域应用广泛。作者利用光镊拉曼光谱技术（LTRS）测定红酵母细胞中类胡萝卜素。采用Plackett-Burman法对影响红酵母发酵的相关因素进行评价，发现葡萄糖、蛋白胨、pH和温度对类胡萝卜素的产量影响显著。利用Box-Behnken设计和响应面分析法对影响类胡萝卜素产量的关键因素进行优化，获得的最优发酵条件为：葡萄糖42.86 g/L，蛋白胨5 g/L，酵母提取物 5 g/L，KH2PO4 1 g/L，MgSO4。7H2O 0.5 g/L，pH 7.0，温度28.3 ℃，优化后类胡萝卜素产量较优化前提高了45%。

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Raman spectroscopy has been used widely in the field of biology in recent years due to its characteristics of fast, real-time and non-destructive analysis. In this paper, laser tweezers Raman spectroscopy(LTRS) was applied to detect the carotenoid content in Rhodotorula glutinis cells. Based on this, Plackett-Burman design was applied for evaluating effects of related factors on carotenoid production of Rhodotorula glutinis fermentation. Results showed that the factors including glucose, tryptone, pH and temperature presented the most major affecting on carotenoid yield. Then Box-Benhnken Design combined with response surface methodology was employed to optimize the most important effect factors of carotenoid yield. The optimal fermentation conditions for high carotenoid production consisted of 42.86 g/L glucose, 5 g/L tryptone, 5 g/L yeast extract, 1 g/L potassium dihydrogen phosphate, 0.5 g/L Magnesium sulfate, pH 7.0 with the temperature at 28.3℃. This optimization resulted in an increase of carotenoid yield with an improvment of 45% when compared with no optimizing.

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蒋玉凌,孙美娟,陈越,范伟,刘军贤,陶站华.光镊拉曼光谱技术结合响应面法优化红酵母产类胡萝卜素的发酵条件[J].食品与生物技术学报,2014,33(5):510-516.

JIANG Yuling, SUN Meijuan, CHEN Yue, FAN wei, LIU Junxian, TAO Zhanhua. Optimization of Fermentation Conditions for Carotenoid Production by Rhodotorula glutinis Using Laser Tweezers Raman Spectroscopy Technology and Response Surface Methodology[J]. Journal of Food Science and Biotechnology,2014,33(5):510-516.

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在线发布日期: 2014-10-19
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