探討共培養對Chlorella sp.的生長與生產活性多醣的影響

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姓名

陳彥凱(Yan-kai Chen) 查詢紙本館藏

畢業系所

化學工程與材料工程學系

論文名稱

探討共培養對Chlorella sp.的生長與生產活性多醣的影響
(Study on the effect of co-culture to the growth of Chlorella sp. and produce activity polysaccharide.)

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摘要(中)

小球藻Chlorella sp.是一富含營養價值的微藻，已被大量商業化生產，如何增加生物量(biomass)以及其產物的營養價值，是近年來不斷被研究與改進的目標。
本論文將以小球藻與釀酒酵母(Saccharomyces cerevisiae)共培養(co-culture)，探討因兩物種交互作用而改變的環境因子，包括二氧化碳、葡萄糖濃度、pH值以及崩解酵母細胞充當氮源對小球藻造成的影響。
實驗結果發現，小球藻Chlorella sp.在0.03%~5%二氧化碳濃度下，小球藻生長以及多醣產量隨濃度提高而上升；在弱鹼pH7.4~pH8.4範圍左右較適合Chlorella sp.生長，pH9.0則略微降低生長，pH6.5則有明顯抑制現象；0.125 g/L崩解酵母細胞有助於Chlorella sp.生長並提高多醣產量，另外也找出小球藻-酵母菌共培養系統的最佳葡萄糖濃度為0.5 g/L以及1 g/L，其中又以1 g/L可得最高的多醣產量，在此條件下共培養與兩物種分開培養相比可提升23% 總細胞濃度，胞內多醣產量1.5倍以及提高胞內多醣平均分子量以及提高胞內多醣活性30%。

摘要(英)

Chlorella sp. is a kind of microalgae with many nutrition. It has been produce in commercialize. In recent years, to enhance the biomass and the value of production is important objects.
This thesis had studied in the interaction between Chlorella sp. and Saccharomyces cerevisiae, and the environment factor include carbon dioxide, glucose concentration, pH, and yeast spend cells.
It was found that Chlorella sp. growth and production of polysaccharide were directly proportional to CO2 concentration; In the range of about weak base pH7.4 ~ pH8.4 more suitable for Chlorella sp. growth pH9.0 was slightly lower growth, and pH 6.5 were supressd; 0.125 g/L spent yeast cell promoted Chlorella sp. growth and increase polysaccharide production; the best concentration of glucose that improve Chlorella sp. growth were 1 g/L and 0.5 g/L, among which 1 g/L system were produce the most polysaccharide. By co-culture, we can get more 23% cells, and 1.5 times intracellular polysaccharide and its molecular weight, also we can promoted the activity of IPS 30% than monoculture.

關鍵字(中)

★ 酵母菌
★ 小球藻
★ 共培養
★ 多醣
★ 刺激免疫

關鍵字(英)

★ Chlorella sp.
★ Saccharomyces cerevisiae
★ co-culture
★ polysaccharide
★ immunostimulation

論文目次

摘要 i
Abstract ii
目錄 iii
圖索引 vii
表索引 xi
第一章、緒論 1
1-1 研究背景 1
1-2研究目的 1
1-3 研究架構 1
第二章、文獻回顧 3
2-1 藻類 3
2-1.1 藻類介紹 3
2-1.2 綠球藻的分類 4
2-1.3 藻類的一般成分及商業應用 5
2-2 藻類的生長與代謝 8
2-2.1 營養源對藻類生長的影響 8
2-2.2 微藻的光合作用 10
2-2.3 微藻的反應器設計 16
2-3 酵母菌介紹 20
2-4 多醣介紹 21
2-4.1 多醣種類介紹 21
2-4.2 藻類的多醣介紹 23
2-4.3 酵母菌多醣介紹 24
2-5人類免疫系統與機制簡介 25
2-5.1 人體免疫系統簡介 25
2-5.2 β-D-葡聚醣的抗腫瘤機制 26
2-6 共培養介紹 26
第三章、實驗規劃、材料與方法 29
3-1 實驗規劃 29
3-2 實驗材料 31
3-2.1 實驗菌株 31
3-2.2 實驗藥品 32
3-2.3 實驗儀器與其他設備 34
3-3 實驗方法 37
3-3.1 菌種保存 37
3-3.2 繼代培養 37
3-3.3 血清瓶培養實驗 41
3-3.4 發酵槽培養實驗 45
3-3.5 分析方法 46
第四章、結果與討論 58
4-1 血清瓶培養實驗 58
4-1.1 不同濃度二氧化碳對於小球藻的影響 58
4-1.2小球藻培養，以磷酸鹽緩衝溶液以及Tris-HCl緩衝溶液調控酸鹼值 63
4-1.3小球藻培養，添加不同濃度破碎酵母細胞充當額外氮源 67
4-1.4 葡萄糖對兩物種的影響 72
4-1.4.1 不同濃度葡萄糖對小球藻生長及合成多醣的影響 72
4-1.4.2不同濃度葡萄糖對酵母菌生長與合成多醣的影響
75
4-1.4.3 共培養時，添加不同濃度葡萄糖 80
4-2 氣舉式發酵槽實驗 87
4-3 多醣體特性分析 92
第五章、結論與建議 96
5-1.1 血清瓶實驗結論 96
5-1.2 氣舉式發酵槽實驗結論 96
5-1.3 建議 97
第六章、參考資料 98

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2010-7-20

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