法夫酵母产虾青素发酵工艺的优化

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中图分类号：R978 文献标识码：A 文章编号：1001-8751（2025）05-0303-07

Optimization of the Fermentation Process for Astaxanthin Production byXanthophyllomycesdendrorhous

Yu Bing-xin， Ma Tian-yue， Chen Hai-long， Zheng Heng （School ofLife Sciencesand Technology，China Pharmaceutical University，Nanjing ）

Abstract： Objective Using Xanthophyllomyces dendrorhous as the test strain，conduct fermentation process scale-up and optimization in a 5L fermenter to increase the astaxanthin yield of the strain.MethodsOptimize the initial carbon sourcecomponents inthe fermentationmedium，and investigate theeffcts of adding diferent nitrogen sources，anti-foaming agents，amylase，and sodium citrate during the fermentation processon the astaxanthin yield. ResultsThe optimal carbon source for the initial fermentation medium is 10% starch.By varying the agitation speed， the dissolved oxygen is kept above 60% during the fermentation process， which is conducted at 20∘C with an aeration rate of 6L/min . Add 2‰ amylase after 24 hours.The pH at5.8inthe early stage and5.O in the laterstage of the fermentation.Continuouslyaddcarbonsources，andcontrol the concentration of reducing sugars in the fermenter. Add organic nitrogen sources，organic silicon-based antifoaming agents，and sodium citrate.When the fermenter's final sodium citrate concentration is 5g/L ， the astaxanthin yield can reach up to 546.17±17.16mg/L ， representing an increase of 291.30±12.30% compared to the yield before optimization. Conclusion The astaxanthin fermentation yield issignificantlyaffected byfermentation conditions.A significant boost in yieldand the groundwork forits industrial use were established bythis study's employment of the slowly consumed carbon source starch，regulated feeding，and the fermentation enhancer sodium citrate.

Key Words： Xanthophyllomyces dendrorhous； astaxanthin； fermenter； optimize； carbon source

虾青素（Astaxanthin），化学名为3，3'-二羟基-4，4'-二酮基-ββ胡萝卜素，是一种双环类胡萝卜素，其独特的分子结构使虾青素具有很强的抗氧化能力，其抗氧化活性远高于其他类胡萝卜素和维生素E，比β -类胡萝卜素和维生素C高10到6000倍[2-3]。（剩余9081字）