豆腐黄浆水中补加乙醇和葡萄糖发酵虾青素的研究  

Study on astaxanthin fermentation by adding ethanol and glucose into the effluent from tofu squeezing process

作　　者：孙玉梅[1] 崔迎进[1] 曹芳[1] 李悦[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》2007年第1期24-27,共4页China Brewing

基　　金：2002年辽宁省教育厅资助项目(202073418)

摘　　要：在豆腐黄浆水中补加乙醇和葡萄糖发酵虾青素进行了研究,结果表明,黄浆水中添加6g/L乙醇,可提高生物量、虾青素含量以及虾青素产量,但发酵周期有所延长;黄浆水中添加10g/L葡萄糖,有利于酵母菌的生长和提高虾青素产量。The astaxanthin fermentation was studied by adding ethanol and glucose into the effluent from tofu squeezing process. The results showed the biomass, content and yield of astaxanthin were increased with the addition of 6g/L ethanol, but the fermentation was prolonged. The addition of 10g/L glucose was helpful for the growth of yeast and production of astaxanthin.

关 键 词：黄浆水 虾青素 红发夫酵母 乙醇 葡萄糖 发酵 

分 类 号：TS209[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]