酵母浸出物的营养特性及其在微生物发酵中的应用  

Nutrient character of yeast extracts and its application in microbial fermentation

作　　者：陈雄[1,2,3] 黄煌[3] 胡成远[3] 杜支红[1] 李沛[1] 姚娟[1] 肖冬光[2] 俞学锋[1] 

机构地区：[1]安琪酵母股份有限公司,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,武汉430068

出　　处：《食品科技》2009年第12期253-257,共5页Food Science and Technology

基　　金：中国博士后科学基金资助项目(20080440980)

摘　　要：综述了酵母浸出物的营养特性及其在微生物发酵中的应用。酵母浸出物中蛋白质含量高、分子量分布合理,氨基酸含量高、种类齐全,维生素和矿物质等含量丰富,是微生物培养与发酵的优质氮源。酵母浸出物作为种子培养基和发酵培养基主要原料,广泛应用于微生物发酵生产生物防腐剂、抗生素、有机酸、酶制剂、氨基酸等。Nutrient character of yeast extracts and its application in microbial fermentation were be reviewed in this paper. Yeast extract was a kind of excellent nitrogen source with high total nitrogen content,well-proportioned molecular weight distribution,high composition of amino acids,vitamins and minerals. Therefore,yeast extract is broad used as the central component of seed medium and fermentation medium in microbial fermentation production,such as antiseptic,antibiotic,organic acid,enzyme,amino acid and so on.

关 键 词：酵母浸出物 营养特性 微生物发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]