极地研究

极地研究 ›› 2018, Vol. 30 ›› Issue (1): 50-56.DOI: 10.13679/j.jdyj.20160058

• 研究论文 • 上一篇    下一篇

南极红酵母AN5 的发酵及对海参体成分的影响

王晓飞1  史翠娟1  阚光锋1  李亮2  文华1  周婷1   

  1. 1. 哈尔滨工业大学(威海)功能食品研究室, 山东 威海 264209
    2. 山东大学(威海)海洋学院, 山东 威海 264209
  • 收稿日期:2016-11-14 修回日期:2017-05-18 出版日期:2018-03-30 发布日期:2018-03-30
  • 通讯作者: 史翠娟
  • 基金资助:

    山东省重点研发计划(科技攻关部分)(2013G0021502)和哈尔滨工业大学科研创新基金(HIT.IBRSEM.2013037、
    HIT.NSRIF.2016085)资助

Optimal cultivation of Antarctic red yeast and its effect on sea cucumber components

Wang Xiaofei1, Shi Cuijuan1, Kan Guangfeng1, Li Liang2, Wen Hua1, Zhou Ting1   

  • Received:2016-11-14 Revised:2017-05-18 Online:2018-03-30 Published:2018-03-30
  • Contact: Cuijuan Shi

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摘要：

红酵母是海洋酵母中的常见种类, 在水产养殖中常作为微生态制剂。本实验以第22 次南极考察从海冰中
分离的红酵母AN5 为研究对象, 对酵母菌的发酵生长条件进行了优化, 结果表明, 红酵母培养的最佳碳源和氮
源分别为2%的糖蜜和0.5%的酵母粉, 最适装液量为50 mL/250 mL, 摇瓶转速为140 r·min–1, 培养基初始pH=3.0,
20℃下可获得最佳培养, 此时酵母发酵密度可达5.81×107 cells·mL–1。发酵后测得酵母中水分含量为69.15%, 干
酵母蛋白质含量为42.00%, 多糖含量为32.08%, 脂肪含量为0.39%。在幼参养殖过程中以0.3 g(湿重)·m–3 水体
的用量投喂极地红酵母, 养殖2 个月后, 与对照相比, 幼参体内水分和脂肪含量基本没有变化, 而蛋白质和多糖
含量明显升高。因此, 极地红酵母可大量发酵生产, 作为微生态制剂应用于海参的养殖中。

关键词: 极地红酵母, 培养条件, 幼参, 微生态制剂

Abstract:

Red yeast Rhodotorula is a common type of marine yeast that is often used as a probiotic in aquaculture. Rhodotorula
mucilaginosa AN5 was isolated from sea ice during the 22nd Chinese Antarctic expedition, and its fermentation conditions
were optimized. The optimal fermentation conditions for AN5 were as follows: 2% molasses, 0.5% yeast powder, 50 mL medium
in 250 mL flask, initial pH=3.0, temperature 20°C, and cultivation for 4 days. Under optimized conditions, the number
of yeast cells can reach 5.81×107 cells·mL−1. Component analysis of AN5 showed that the contents of water, crude protein,
total sugar, and crude fat were 69.15%, 42.00%, 32.08%, and 0.39%, respectively. Juvenile sea cucumbers were fed a diet
containing 0.3 g polar yeast per cubic meter water volume. After two months cultivation, in comparison with the control, the
juvenile test specimens showed no differences in the contents of water and crude fat but significantly increased contents of
protein and total sugar. Consequently, polar red yeast is considered to have potential application as a microecologics in the
culture of sea cucumber.

Key words: Antarctic red yeast, culture optimization, juvenile sea cucumber, microecologics