硒酸精氨酸培养富硒酵母的条件优化  

Optimization of the culture conditions for Selenium-enriched Yeast by Selenoarginine

作　　者：张国蓉[1] 王燕[1] 刘安军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2008年第10期1006-1011,共6页Modern Food Science and Technology

基　　金：国家自然科学基金项目(NO.20776113)

摘　　要：以硒酸精氨酸(ASe)为有机硒源,对酿酒酵母的富硒培养条件进行了优化研究。采用单因素方法优化转速、pH、温度、接种量、装液量和培养基种类;SAS响应曲面法优化富硒培养基。称重法测定生长曲线,原子荧光光度计测定硒含量。优化后酿酒酵母的硒产量为1189.662μg/L,比优化前提高近4.2倍。Using selenoarginine as organic selenium source, the culture conditions of selenium-enriched yeast were optimized. The effects of shaking speed, pH, temperature, inoculums size, medium volume and kinds of medium on the yeast culture were investigated. And the components of the medium were determined by Response surface analysis of SAS. Weight method and atomy fluorescent photometer were used to monitor the growth curve and selenium content, respectively. Under the optimized culture conditions, the selenium yield reached 1189.662 μg/L, which was about 4.2 times higher than the reported values.

关 键 词：硒酸精氨酸 酿酒酵母 SAS 

分 类 号：TS201.3[轻工技术与工程—食品科学]