两种典型酵母抽提物中含氮化合物的比较分析  

Comparison and analysis of nitrogen compound from two kinds of typical yeast extracts

作　　者：陈雄[1,2,3] 李沛[1] 尤舸浩[1] 李知洪[1] 姚娟[1] 陈蓉[1] 肖冬光[2] 俞学锋[1] 

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003 [2]天津科技大学生物工程学院,天津300222 [3]湖北工业大学生物工程学院,湖北武汉430068

出　　处：《食品工业科技》2009年第7期122-123,127,共3页Science and Technology of Food Industry

基　　金：中国博士后科学基金资助项目(20080440980)

摘　　要：选取了生物实验室普遍采用的两种典型酵母抽提物,一种来自于国外,一种来自于国内,着重从含氮化合物(蛋白质、游离氨基酸和长短肽)含量和组成方面比较了两种酵母抽提物的差异以及它们对微生物生长的影响。实验结果表明,两种酵母抽提物在总氮含量、氨基氮含量、蛋白质(或肽)分子量分布、氨基酸组成以及它们对微生物生长的影响等方面有所不同,但无明显差异。因此,在大部分的生物实验和食品与发酵工业生产中,使用国产酵母抽提物代替进口酵母抽提物是可行的。Two kinds of typical yeast extracts, one from aboard, the another from home, were compared and analyzed in the content and composition of nitrogen compound and the effect on microorganism growth.The results showed that there was not distinct difference in total nitrogen content, amino nitrogen content, molecular weight distribution,amino acids composition and the effect on microorganism growth between two kinds of typical yeast extracts.Therefore, it is possible that the yeast extract from abroad can be taken place of that from domestic factories in general biochemistry experiments and microorganism fermentation.

关 键 词：酵母抽提物 总氦含量 氨基氦含量 分子量分布 氧基酸组成 生长曲线 

分 类 号：TS201.3[轻工技术与工程—食品科学]