料批发发酵法菲亚罗多齐玛D3用于增强阿斯塔桑的生产和营养成分分析
Jiale Feng1,2, Yuexin Gao1,2, Xinzhu Wang1,2
1College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.
Journal of the science of food and agriculture
|August 25, 2025
概括
食批量发酵显著增加了Phaffia rhodozyma的阿斯塔桑产量. 酵母培养丰富的营养,使其适合动物料应用.
科学领域:
- 生物技术
- 微生物发酵
- 营养科学
背景情况:
- 这是一种高价值的类胡卜素,具有强大的抗氧化,抗瘤和增强免疫力的特性.
- Phaffia rhodozyma被确定为天然素提取的关键微生物来源.
- 这项研究重点是优化阿斯塔桑的产生,并描述P. rhodozyma D3的营养特征.
研究的目的:
- 通过食批量发酵策略来提高阿斯丁产量.
- 综合分析Phaffia rhodozyma D3培养物的营养成分.
- 评估P. rhodozyma D3作为料添加剂的适用性.
主要方法:
- 实施二阶段的碳/ (C/N) 料批发发酵策略.
- 使用高性能液体染色学 (HPLC) 量化阿斯丁含量.
- 通过HPLC和气相色谱 (GC) 确定营养成分 (蛋白质,脂质,矿物质,脂肪酸,氨基酸).
主要成果:
- 最佳的两阶段C/N料分批发酵将阿斯塔桑含量提高到5.386 mg/g,比分批发酵提高1.27倍.
- 这种P. rhodozyma D3培养表现出丰富的营养特征:34.8%的原始蛋白质,31.5%的总糖,9.6%的原始脂肪和1.4%的原始纤维.
- 确定的主要成分包括油酸,酸,谷氨酸和酸,符合国际料添加剂法规.
结论:
- 食批量发酵策略有效地提高了P. rhodozyma的阿斯塔桑产量.
- P. rhodozyma D3是一种营养密集的微生物生物质.
- 这些发现支持P. rhodozyma作为动物料配方中有价值的功能成分的潜力.
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