亚铁离子和吲哚丁酸促进裂殖壶菌产DHA及发酵验证

doi:10.3969/j.issn.1673-1689.2019.11.014

首页 > 过刊浏览>2019年第38卷第11期 >100-107. DOI:10.3969/j.issn.1673-1689.2019.11.014

亚铁离子和吲哚丁酸促进裂殖壶菌产DHA及发酵验证
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                        10.3969/j.issn.1673-1689.2019.11.014
                    
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Enhancing DHA Production by Supply FeSO4 and IBA to the Fermentation of Schizochytruim sp.

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为提高裂殖壶菌产DHA的生产强度，筛选比较出对裂殖壶菌生长和产油有显著影响的促进因子，发现 Fe²⁺对Schizochytruim sp.AB-610生长有显著的促进作用，吲哚丁酸（IBA）对裂殖壶菌生长和产油有双重促进作用。在此基础上进行了两因素（Fe2+和IBA）、三水平响应面实验，通过响应模型得到最优添加方案。在摇瓶发酵中得到验证后，继而在NBS 7.5 L发酵罐内测定对照组Schizochytruim sp.AB-610的发酵特性曲线，依据其发酵规律，将发酵周期分为菌体适应期、快速生长期、油脂快速积累期、油脂返耗期。测定了Fe2+和IBA对7.5 L发酵罐中裂殖壶菌培养和发酵的特征曲线，并与对照组进行多参数比对，发现添加双促进因子可加大快速生长期的细胞生长速率，延长生物量增长的时间，生物量和DHA产量皆得到提高。最终使Schizochytruim sp.的DHA生产强度提高了51.22%。

Abstract:

To enhance DHA production by Schizochytrium sp.AB-610，several promoting factors on growth and DHA synthesis were selected and compared. Fe²⁺ was found with great enhancing effect on the growth of Schizochytrium sp.，and indolebutyric acid（IBA） enhanced both of growth and synthesis of DHA. Based on the above results，supplement of 0.95mM FeSO4 and 6.5 mg/L IBA in 500 mL flask was brought about by the test of Center Composite Design（CCD）. Fermentation parameters and cell morphology in control group were both tested and observed every 12 h during fed-batch cultivation of Schizochytruim sp. AB-610 in 7.5 L fermentor. The fermentation period was divided into 4 phases：adapt phase，balanced growth phase，lipid accumulation phase and lipid turnover phase. Supplement of both FeSO4 and IBA was also scaled up in NBS 7.5 L fermentor. It showed that adding of both promoting factors improved the growth rate and elongated the stage of cell growth obviously，and the final DHA productivity of Schizochytrium sp. increased by 51.22%.

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李亚妃,赵犇,Martha Daniel Mbifile,杨海麟,王武.亚铁离子和吲哚丁酸促进裂殖壶菌产DHA及发酵验证[J].食品与生物技术学报,2019,38(11):100-107.

LI Yafei, ZHAO Ben, Martha Daniel Mbifile, YANG Hailin, WANG Wu. Enhancing DHA Production by Supply FeSO4 and IBA to the Fermentation of Schizochytruim sp.[J]. Journal of Food Science and Biotechnology,2019,38(11):100-107.

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