Production of Seaweed Flavor by using Marine Biotechnology

研究了usii-Ig固定化活细胞生产海藻香精的工艺。(1)采用混合酶溶液从乌尔瓦菌体中分离原生质体。采用Percoll/甘露醇不连续密度梯度分离非均质原生质体的方法，筛选了海藻香精产量高的细胞系。(2)原生质体再生细胞用海藻酸盐等聚合物基质固定化。(3)添加合成脂肪酸提高产量。(4)最佳反应条件（培养基组成、PH、温度、底物浓度）；为高产量的风味被发现。(5)固定化活细胞产生的典型生物风味化合物为长链醛，具有典型的海藻气味。(6)在本研究过程中，利用具有海洋记忆和充当信息素的生殖细胞生产双蝶烯的可能性。的藻类。有人建议。

Production of seaweed flavor by usii-Ig immobilized living cells was studied.(1)Protoplasts were isolated from thalli of Ulva pervsal using a mixed enzyme solution. A Percoll/mannitol discontinuous density gradient separation of the heterogeneous protoplasts led to a selection of cell lines with high production of seaweed flavor.(2)The cells that regenerated from protoplasts were immobilized by polymer matrices such as alginate.(3)Higher production by addition of synthetic fatty acids.(4)The best reaction condition (culture medium composition, PH, temperature-, substrate concentration) ; for high production of the flavor was found.,(5)Typical bioflavor compounds produced from the immobilized living cells were found to be long chain aldehydes, which gave a typical seaweed odor.(6) In the course of this investigation, a possible production of dictyopterenes using reproductive, cells which have ocean reminicei-it and act as pheromones. of algae., was suggested.