Blakeslea trispora发酵生产番茄红素动力学的研究  

Fermentation kinetics of lycopene producing by Blakeslea trispora

作　　者：朱博斐[1] 袁其朋[1] 

机构地区：[1]北京化工大学生命科学与技术学院,北京100029

出　　处：《中国酿造》2009年第6期105-108,共4页China Brewing

基　　金：国家自然科学基金20376004

摘　　要：番茄红素是类胡萝卜素生物合成途径中的一个中间产物,通过添加阻断剂,阻断代谢途径,可以达到番茄红素积累的目的。以Blakeslea trispora为生产菌,研究了番茄红素的发酵动力学,通过各自的模拟方程预测出菌体生长量,产物生成量,以及葡萄糖的消耗量,为工业放大生产番茄红素提供了理论依据和方法。Lycopene is an intermediate product in carotenoids biosynthesis pathway. With blocker addition, metabolic pathway can be interdicted and lycopene can be accumulated. The fermentation kinetics of lycopene by Blakeslea trispora were studied in this paper. The growth of mycelium, product formation and glucose consumption can be predicted by these simulation equations. This result can provide some theory for large scale of lycopene production.

关 键 词：动力学 Blakeslea trispora 番茄红素 

分 类 号：TS201.3[轻工技术与工程—食品科学]