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A method and application of astaxanthin produced by fermenting Jerusalem artichoke as raw material

A technology of astaxanthin and Jerusalem artichoke, which is applied in the field of microbial fermentation, can solve the problems of astaxanthin production that cannot be industrialized, compete with food for land, and compete with people for food, so as to increase the accumulation and output of astaxanthin, and prolong the production of astaxanthin. Simple effect of several phases and fermentation medium

Inactive Publication Date: 2018-07-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commonly used substrates for the production of astaxanthin by yeast fermentation are carbohydrates, the most important one is glucose, in addition there are xylose, fructose, sucrose, etc., but the use of glucose is expensive and competes with others for food and Problems such as food competition and land competition make the production of astaxanthin unable to meet the requirements of industrialization. Therefore, finding a cheap and renewable raw material to ferment and produce astaxanthin and reduce production costs has become a problem to be solved at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: utilize Jerusalem artichoke extract liquid shake flask fermentation to produce the method for astaxanthin

[0044] (1) Preparation of Phaffia rhodozyma seed solution: Inoculate a ring of Phaffia rhodozyma as As 2.1557 bacterial lawn (a slanted species obtained by culturing at 22°C for 3 to 4 days) into a 250 mL conical flask containing 25 mL of seed medium , 22 ℃, 220rpm cultured for 36 hours. The seed liquid medium adopts YPD medium, the main components of the medium are glucose 20g / L, peptone 20g / L, yeast powder 10g / L, and the solvent is deionized water.

[0045] (2) Preparation of fermentation medium: the Jerusalem artichoke extract with a total sugar concentration of 20 g / L, peptone 20 g / L, and yeast powder 10 g / L were sterilized at 115° C. for 20 minutes. The preparation steps of the Jerusalem artichoke extract are as follows: the tubers and stems and leaves of Jerusalem artichoke are dried, pulverized, and passed through a 200-mesh sieve to obtain J...

Embodiment 2

[0047] Embodiment 2: utilize Jerusalem artichoke extract liquid shake flask fermentation to produce the method for astaxanthin

[0048] (1) Preparation of Phaffia rhodozyma seed liquid:

[0049] ①Accommodation: Inoculate a ring of Phaffia rhodozyma as ATCC 66270 turf (a slanted species obtained by culturing at 22°C for 3-4 days) in a test tube containing 5mL of seed medium, culture at 22°C and 220rpm for 36 hours, transfer to Transfer 0.5 mL to a test tube containing 5 mL of seed medium, cultivate at 22°C and 220 rpm for 36 hours, and transfer 10 times continuously;

[0050] ②Preparation of seed solution: Finally, 2.5 mL of seed solution was inoculated into a 250 mL conical flask containing 25 mL of seed medium, and cultured at 22°C and 220 rpm for 36 hours as seed solution.

[0051] Among them, the seed liquid medium adopts inulin medium, and the main components of the medium are Jerusalem artichoke extract with a total sugar concentration of 20g / L, ammonium sulfate 5g / L, po...

Embodiment 3

[0054] Embodiment 3: utilize Jerusalem artichoke extract liquid reactor to ferment the method for producing astaxanthin in batches

[0055] (1) The preparation of Phaffia rhodozyma (ATCC 66270) seed solution is the same as in Example 2.

[0056] (2) Preparation of fermentation medium: Jerusalem artichoke extract with a total sugar concentration of 30 g / L, 8.6 g / L peptone, 3.0 g / L potassium dihydrogen phosphate, 0.5 g / L disodium hydrogen phosphate, 0.5 g / L Magnesium sulfate, the solute is deionized water.

[0057] (3) Reactor for producing astaxanthin by fermentation of Jerusalem artichoke extract The culture was carried out in a 3L (New Brunswick, Scientific, BiofLo300, USA) bioreactor with a liquid filling volume of 1000 mL. The inoculum amount was 10%, the culture temperature was 22°C, the dissolved oxygen was controlled above 30%, pH=5.0, and the fermentation was terminated after 120 hours. The pigment yield was 101.78 mg / L; the yeast biomass was 12.26 g / L.

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Abstract

The invention discloses a method for preparing astaxanthin by fermenting Jerusalem artichoke and application thereof. The method comprises the following steps: drying, pulverizing and screening Jerusalem artichoke tuber, stem and leaf to obtain Jerusalem artichoke powder; uniformly mixing water with the Jerusalem artichoke powder, leaching at 80-90 DEG C, and centrifuging to obtain a Jerusalem artichoke extracting solution; by using the Jerusalem artichoke powder or Jerusalem artichoke extracting solution as a culture medium carbon source, adding a nitrogen source to prepare a fermentation culture medium; and inoculating a Phaffia rhodozyma seed solution into the sterilized fermentation culture medium, carrying out fermentation, collecting the thallus, drying the thallus, carrying out wall breaking, extracting and concentrating to obtain the astaxanthin. The fermentation culture medium used by the method is mainly composed of the Jerusalem artichoke, and thus, is low in cost. The yield of the obtained astaxanthin is high.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, in particular to a method and application for producing astaxanthin by using Jerusalem artichoke as a raw material for fermentation. Background technique [0002] Astaxanthin is a red keto carotenoid that is the main pigment of crustaceans salmon and various birds. Its molecular structure contains very long conjugated double bonds and α-hydroxy ketones. Due to this special structure It can supply electrons to free radicals, so that it can easily react with free radicals and scavenge free radicals. It has strong biological antioxidant properties and has broad application prospects in food, medicine, cosmetics and aquaculture. At present, the commonly used substrates for the production of astaxanthin by yeast fermentation are carbohydrates, the most important being glucose, in addition to xylose, fructose, sucrose, etc., and the use of glucose has higher prices and competition with p...

Claims

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Application Information

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IPC IPC(8): C12P23/00
Inventor 朱明军周玲燕
Owner SOUTH CHINA UNIV OF TECH
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