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| 引用本文： | 刘虹,程秀芳,张志焱,谷巍.?????????????????????????????[J].家畜生态学报,2012,33(6):63-66. |
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| 作者姓名： | 刘虹 程秀芳 张志焱 谷巍 |
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| 作者单位： | ??????????????﹤??????????????? ??? 271000 |
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| 摘 要： | 利用单因素及正交试验法对高产虾青素酵母菌株摇瓶发酵条件进行探索。结果表明，碳源以葡萄糖为宜，氮源以硫酸铵为宜，葡萄糖、硫酸铵、磷酸二氢钾、酵母膏和番茄汁最适添加量分别为4%、0.4%、0.4%、0.6%和0.6%，培养基最适初始pH值为5，最适培养温度为22 ℃，最适装液量以50 mL/500 mL(发酵液体积/三角瓶体积)。
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| 关 键 词： | ????? ??????? ???????? ??? |
| 收稿时间： | 2012-04-08 |
Optimization of Shake Flask Fermentation of Astaxanthin-high-producing Strains of Yeasts |
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| LIU Hong,CHENG Xiu-fang,ZHANG Zhi-yan,GU Wei.Optimization of Shake Flask Fermentation of Astaxanthin-high-producing Strains of Yeasts[J].Acta Ecologae Animalis Domastici,2012,33(6):63-66. |
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| Authors: | LIU Hong CHENG Xiu-fang ZHANG Zhi-yan GU Wei |
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| Institution: | Shandong Baolai??leelai Bio??engineering Co., Ltd.,Tai'an Shandong 271000 |
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| Abstract: | In this study, astaxanthin high producing strains of yeasts of shake flask culture conditions were optimized using single factor and orthogonal. The results showed that the appropriate carbon and nitrogen source were glucose and ammonium sulfate, the optimal dosage of glucose,ammonium sulfate,dipotassium hydrogen phosphate,yeast extract and tomato juice were 4%、0.4%、0.4%、0.6% and 0.6%,the optimal medium initial pH was 5, the optimal fermentation temperature was 22 ℃, and the optimal liquid volume was 50 mL/500 mL (medium volume/flaskvolume). |
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| Keywords: | astaxanthin yeast strains fermentation optimization |
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