不同时间流加番茄汁对红发夫酵母生产虾青素的影响  

Effects of feeding time of tomato juice on growth and astaxanthin accumulation by Phaffia rhodozyma

作　　者：朱晓立[1] 梁世中[2] 邓毛程[1] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广东广州510300 [2]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》2008年第11期95-97,共3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：番茄红素作为虾青素合成的前体物质,适量添加对虾青素合成起到促进作用。由于成熟番茄汁中含有大量的番茄红素,可以作为番茄红素的替代品,而且番茄汁含有的其它营养物质对红发夫酵母的生长也有一定的积极作用。这样既促进了虾青素的合成,又节约了成本,故选择番茄汁作为流加物质。结果表明,培养36h时添加番茄汁,红发夫酵母72～120h生长状态平稳,且对提高虾青素含量和产量效果显著,培养96h虾青素含量高达1318μg/g,虾青素产量也达到最高,为17.87mg/L。Adding lycopene can promote the astaxanthin content significantly. However, it is very expensive. Tomato juice, which is very cheap, contains much lycopene. Therefore, it was a good substitute. The result showed that the best feeding time of tomato juice was at 36h culture time. The maximum astaxanthin content and production was reached 1318μg/g and 17.87mg/L respectively after 96h culture time.

关 键 词：红发夫酵母 虾青素 番茄红素 流加时间 

分 类 号：TS201.3[轻工技术与工程—食品科学]