几种物质对红发夫酵母生长和虾青素合成的影响  

Effects of bioactivators 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,广州510300 [2]华南理工大学生物科学与工程学院,广州510640

出　　处：《食品科技》2008年第12期20-23,共4页Food Science and Technology

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：研究2-脱氧葡萄糖、胡萝卜素、番茄红素等物质对红发夫酵母生长及虾青素合成的影响。番茄红素的添加可以明显提高红发夫酵母细胞内虾青素含量,番茄红素的添加量为700μg/L时,虾青素含量与产量均达到最高,分别为1468μg/g、17.59 mg/L,对照空白分别提高了72%、69%。结果表明番茄红素适量添加对虾青素合成起到促进作用,但成本较高,由于番茄汁富含番茄红素并且成本较低,可以作为替代品进行流加,节约成本。2-deoxyglucose, carrot juice and tomato juice have great effect on the growth of Phaffia rhodozyma and astaxanthin production. Adding lycopene can promote the astaxanthin content siginificantly. However, it is not propitious to the growth of P. rhodozyma. When lycopene of 700 μg/L was added, astaxanthin content was increased 72% and astaxanthin production was increased 69%. The result showed that lycopene was the better additional matter. However, it is very expensive. Tomato juice, which is very cheap, contains much lycopene. Therefore, it was a good substitute.

关 键 词：红发夫酵母 虾青素 番茄红素 2-脱氧葡萄糖 胡萝卜素 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]