一株产红色素酵母菌的初步鉴定及色素提取工艺探究  

Preliminary identification of a red yeast and extraction of pigment

作　　者：马诚[1] 张文学[1] 苏燕娇[1] 刘霞[1] 王卫[2] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]成都大学生物产业学院,四川成都610106

出　　处：《食品工业科技》2008年第1期90-92,共3页Science and Technology of Food Industry

基　　金：四川省科技厅基础研究项目(05JY029-073)

摘　　要：从传统腌制风鸭中分离出一株产红色素的酵母菌株,根据Lodder分类方法初步鉴定为瓶型酵母属,通过液体发酵培养,用乙酸浸泡细胞能有效提取红色色素,通过正交实验对提取工艺进行优化,确定乙酸水溶液体积分数90%、浸提时间40min、固液比1∶4(g/mL)能获得最佳提取效果。A strain of yeast producing red pigment was selected from the traditional cured duck, according to Lodder＇ s taxonomy,it belonged to Pityrosporum. After liquid fermentation,the red pigment could be extracted from the cells by using acetic acid. The optimum condition was obtained with orthogonal experiment. The result showed that the pigment could be extracted effectively when the concentration of acetic acid was 90%, extraction time was 40min, ratio of material and solvent was 1 ：4 （g/mL）.

关 键 词：鉴定 瓶型酵母属 色素 提取工艺 正交实验 

分 类 号：TS201.3[轻工技术与工程—食品科学]