王金才　于鸽　刘唤明　邓楚津　洪鹏志　汤宝贵

摘要 [目的]对对虾养殖环境中红酵母进行筛选，并对其发酵工艺进行研究。[方法]首先利用PDA固体培养基从对虾养殖环境中筛选出红酵母菌株HL-6;然后，根据26S rDNA 基因序列的系统发育树分析，对菌株HL-6 进行鉴定;最后，在单因素试验的基础上，通过正交试验对发酵工艺进行优化。[结果]经初步鉴定确定菌株HL-6为胶红酵母，该菌株的最佳发酵工艺如下：糖蜜浓度为8%，酵母膏浓度为1.5%，硫酸铵浓度0.6%，磷酸二氢钾浓度为0.3%，发酵温度为30 ℃，发酵时间为48 h。在此工艺条件下，發酵液中红酵母的活菌数高达11.2×108 CFU/mL。[结论]该研究对对虾养殖所用红酵母的发酵生产具有一定的参考价值。

关键词 对虾养殖环境;红酵母;筛选;发酵工艺

中图分类号 S917.1文献标识码 A文章编号 0517-6611（2020）11-0104-03

Abstract [Objective]To  screen out Rhodotorula  sp.  in  culture environment of shrimp， and study its fermentation technology. [Method] Firstly， Rhodotorula  sp. strain HL6 was screened out from culture environment of shrimp by using PDA solid medium. Secondly， the strain HL6 was identified based on phylogenetic tree analysis of 26S rDNA gene sequence. Finally， the fermentation technology was optimized by orthogonal experiment on the basis of single factor experiment. [Result] The strain HL6 was preliminarily identified as Rhodotorula mucilaginosa. The optimum fermentation conditions of the strain were as follow： molasses 8%， yeast extract 1.5%， ammonium sulfate 0.6%， potassium dihydrogen phosphate concentration 0.3%， fermentation temperature 30 ℃ and fermentation time 48 h. Under the above conditions， the  number  of Rhodotorula  sp. in the fermentation broth was as high as 11.2×108 CFU/mL. [Conclusion] The study had certain reference values for the fermentation production of  Rhodotorula sp. used in shrimp culture.

Key words Shrimp culture environment;Rhodotorula sp.;Screening;Fermentation technology

红酵母是一类抗逆性较强的腐生菌，广泛分布于海洋、淡水等环境中。红酵母具有优良的脂肪酸组成、丰富的必需氨基酸[1]，且还富含以虾青素为主的类胡萝卜素[2]，显示其在饲料和养殖领域具有很好的潜在营养价值。陈昌福等[3]研究表明在饵料中添加海洋1号红酵母可以提高日本对虾幼虾的成活率，促进生长，增加对环境因子的耐受力。薛德林等[4]研究表明往养殖水体中添加海洋胶红酵母能降低海参的发病率，提高海参的产量。另有研究表明，在水产饲料中添加红酵母可以提高水产动物消化酶的活性，改善肠道微生物的群落结构[5-6]。由此可见，红酵母在水产养殖中具有良好的应用前景。……