| 酪蛋白水解物和吐温-80对红曲红色素发酵的影响 |
| |
| 引用本文： | 连喜军,王昌禄,顾晓波,李滢. 酪蛋白水解物和吐温-80对红曲红色素发酵的影响[J]. 食品科技, 2003, 0(4): 8-11 |
| |
| 作者姓名： | 连喜军 王昌禄 顾晓波 李滢 |
| |
| 作者单位： | 天津科技大学食品科学与生物工程学院,天津,300222 |
| |
| 摘 要： | 研究了在液体发酵培养基中添加酪蛋白水解物和吐温对提高红曲红色素产量的影响。结果表明,酪蛋白水解物最适添加量为0.2g/50mL,色价达到108U/mL,比对照组提高了105%;吐温的最适添加量为0.15g/50mL,色价达到82.4U/mL,比对照组提高了56%。
|
| 关 键 词： | 红曲红色素 色价 吐温-80 酪蛋白水解物 |
| 文章编号： | 1005-9989(2003)04-0008-04 |
| 修稿时间： | 2002-12-14 |
Study on the hype - production of red monascus pigments by addition of tyrosine and tween - 80 in submerged fermentation |
| |
| LIAN Xi-jun WANG Chang-lu GU Xiao-bo LI Ying. Study on the hype - production of red monascus pigments by addition of tyrosine and tween - 80 in submerged fermentation[J]. Food Science and Technology, 2003, 0(4): 8-11 |
| |
| Authors: | LIAN Xi-jun WANG Chang-lu GU Xiao-bo LI Ying |
| |
| Abstract: | The hype-production of red monascus pigments by addition of tyrosine and tween-80 in submerged fermentation was studied in the experiment.The results showed that the highest production was achieved when addition of tyrosine was 0.2g/50mL in this group and its value was 108U/mL,which was 105%higher than control group.For tween-80 group,the highest production was 82.4U/mL,56%higher than control group. |
| |
| Keywords: | red pigments value tween-80 tyrosine |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
