| 富铬酵母的研制 |
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| 引用本文： | 王盛良,黄杰,黄薇,孙桂菊.富铬酵母的研制[J].食品科学,2001,22(2):32-35. |
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| 作者姓名： | 王盛良 黄杰 黄薇 孙桂菊 |
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| 作者单位： | 南京市卫生防疫站 210003 |
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| 基金项目： | 南京市卫生局资助课题(编号：H970920) |
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| 摘 要： | 研究了富铬酵母的培养方法，发现培养基中低浓度的铬（＜100mg/kg）对酵母生长起促进作用，且随着铬浓度的增加酵母对铬的富集作用亦增加。用200－320nm波长范围对富铬酵母及普通酵母溶液进行紫外扫描，发现在260nm处有一特征的吸收峰。富铬酵母中有机铬占总铬量的97．6％。
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| 关 键 词： | 富铬酵母 有机铬 紫外扫描 培养方法 啤酒酵母 |
Study on the Cultivation of Chromium-enriched Yeast |
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| Wang Shengliang et al..Study on the Cultivation of Chromium-enriched Yeast[J].Food Science,2001,22(2):32-35. |
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| Authors: | Wang Shengliang |
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| Affiliation: | Wang Shengliang et al. |
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| Abstract: | This paper offered a method to get organic chromium nutrient bycultivating chromium-enriched yeast. It was found that the solution of low consistency promoted the growth of yeast, and with increasing the chromium concentration in culture,the chromium content of chromium-enriched yeast would increase. The solution of chromium-enriched and normal brewer' s yeast was measured by ultraviolet spectrometry with in 200～320nm wavelength range. A characteristic ultraviolet absorption peak appeared at 260nm. The organic chromium was about 97.6% of the total chromium in chromium-enriched yeast. |
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| Keywords: | Chromium-enriched yeast Organic chromium Ultraviolet spectrometry |
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