红发夫酵母利用黄浆水发酵产虾青素的研究  

Research on astaxanthin fermentation by Phaffia rhodozyma with effluent during squeezing process of soybean product

作　　者：崔迎进[1] 孙玉梅[1] 杨红[1] 华艳艳[1] 

机构地区：[1]大连轻工业学院生物与食品工程学院,辽宁大连116034

出　　处：《中国酿造》2006年第2期27-30,共4页China Brewing

基　　金：2002年辽宁省教育厅资助项目(202073418)

摘　　要：对红发夫酵母利用黄浆水发酵产虾青素的动态过程进行了研究,结果表明:发酵约16h生物量达最大值为5.84g/L;发酵60h￣72h虾青素产量达最大值为2.43 mg/L;虾青素的含量达最大值为512μg/g干菌体。通过比较黄浆水与合成培养基的发酵,发现黄浆水培养红发夫酵母获得的生物量、虾青素产量分别是合成培养基的1.85倍、1.30倍,而虾青素的干细胞含量为合成培养基的71%。Astaxanthin fermentation by Phaffia rhodozyraa with effluent during squeezing process of soybean product was studied in this paper. The results showed that the largest biomass was 5.84 g/1 when fermentation for 16 h; the highest astaxanthin yield 2.43 mg/1 and astaxanthin content of dry cell was 512 μg/g when fermentation for 60-72 h, It was demonstrated that biomass and astaxanthin production fermented by Phaffia rhodozyma with effluent during squeezing process of soybean product were 1.85 and 1.30 times of those fermented with synthetic media, while the highest astaxanthin content of dry cell was 71% of that fermented with synthetic media.

关 键 词：红发夫酵母 黄浆水 虾青素 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]