| 发酵法生产虾青素的工艺研究 |
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| 引用本文： | 徐学明,金征宇,吕玉华.发酵法生产虾青素的工艺研究[J].食品与发酵工业,2000,26(6):31-36. |
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| 作者姓名： | 徐学明 金征宇 吕玉华 |
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| 作者单位： | 1. 无锡轻工大学食品学院,无锡,214036
2. 上海农科院饲料检测所,上海,201106 |
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| 摘 要： | 通过对P rhodozyma4 - 2 6的虾青素摇瓶发酵条件包括接种比、通气量和温度等 ,以及培养基主要组分的优化 ,得到最优培养基及培养条件。在此条件下发酵 72h ,虾青素量可达 13 4 5μg/mL或 1465μg/gCDW ,较优化前提高 1 4 8倍。
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| 关 键 词： | 虾青素 法夫酵母 发酵 优化 |
| 修稿时间： | 1999-06-12 |
Studies on Astaxanthin Production by the Yeast Phaffia rhodozyma |
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| Xu Xueming,Jin Zhengyu,Lu Yuhua.Studies on Astaxanthin Production by the Yeast Phaffia rhodozyma[J].Food and Fermentation Industries,2000,26(6):31-36. |
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| Authors: | Xu Xueming Jin Zhengyu Lu Yuhua |
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| Affiliation: | Xu Xueming
,Jin Zhengyu
;(school of Food Science & Technology, Wuxi University of Light Industry, Wuxi, 214036);Lu Yuhua
;(Center of Animal Feed Analysis, Shanghai Academy of Agricuhurc, Shanghai, 201106) |
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| Abstract: | The fermentation conditions for the strain P rhodozyma 4-26 were optimized,including inoculation,aeration,cultivation temperature and the main composition of the medium,etc Under the optimal conditions, the yield or astaxanthin was 13 45?μg/mL or 1?465?μg/g CDW, which was improved 1 48 times compared with unoptimization |
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| Keywords: | astaxanthin Phaffia rhodozyma fermentation process optimization |
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