氮源对红发夫酵母生产虾青素的影响  

Effect of nitrogen sources on the production of astaxanthin by phaffia rhodozyma.

作　　者：朱晓立[1] 朱明军[1] 吴振强[1] 梁世中[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510640

出　　处：《食品工业科技》2005年第9期73-75,77,共4页Science and Technology of Food Industry

基　　金：广东省科技攻关项目(2002C1040101);广州市科技计划项目(2003Z2-E0131)。

摘　　要：研究了不同氮源对红发夫酵母生长及虾青素积累的影响。结果表明,在所研究的有机氮源中,玉米浆是最好的单一氮源,虾青素产量达到5255μg/L。以酵母粉、蛋白胨为单一氮源时,虾青素产量分别是3287、3087μg/L,远远低于玉米浆;而无机氮源最佳为柠檬酸三铵,虾青素产量5737μg/L。当采用玉米浆和柠檬酸三铵作为混合氮源(2:5)时,虾青素产量达到7746μg/L。Effect of nitrogen sources on the growth of phaffia rhodozyma and the accumulation of astaxanthin are investigated. Among nitrogen sources investigated, corn steep liquor is the best organic nitrogen source and astaxanthin production reaches 5255μg/L. Astaxanthin yield was 3287μg/L and 3087μg/L respectively when yeast extract and peptone had been used as single nitrogen source, which are far lower than when corn steep liquor was used. （NH4）3C6H5O7 is the best inorganic nitrogen source and astaxanthin yield reached 5737μg/L. Astaxanthin production could reach 7746μg/L when corn steep liquor and （NH4）3C6H5O7 had been used as compound nitrogen sources（2：5）.

关 键 词：氮源 红发夫酵母 虾青素 

分 类 号：TS201.3[轻工技术与工程—食品科学]