几种不同来源酵母浸出物对典型酵母菌生长的比较研究  

Comparison among several kinds of Yeast Extracts from different sources with the effect on the growth of the typical Yeast

作　　者：陈雄[1,2,3] 胡成远[3] 唐冠群[1] 李知洪[1] 李沛[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,武汉430068

出　　处：《中国调味品》2010年第1期38-41,共4页China Condiment

基　　金：中国博士后科学基金资助项目(20080440980)

摘　　要：选取5种国内外著名企业生产的酵母浸出物(Yeast Extract,YE)进行组分含量分析,并分别作培养基氮源,研究它们对3株供试酵母菌——葡萄汁酵母(Saccharomyces uvarumBeijerinek)、假丝酵母(CandidaBerkhout)、球拟酵母(Torulopsis Berlese)生长的影响。结果表明:一种国内酵母浸出物总氮、氨基氮及核酸含量最高;在促进三株酵母菌生长方面,一种国产酵母浸出物均优于国外生产的三种酵母浸出物。同时,国产酵母浸出物的售价要远远低于国外产品,这对发酵企业降低生产成本具有重要意义。Five kinds of Yeast Extracts produced by well-known companies from domestic and oversea were selected to analyze their components, and then used as nitrogen source independently in order to find their effects on the growth of three kinds of strains of Yeast. The results showed that： a kind of YE from domestic had the highest contents of total nitrogen, amino nitrogen and nucleic acid sub- stances l and one kind of YE from domestic was better than three other YE from oversea in culturing the three kinds of Yeast. In the meanwhile, the YE produced by domestic companies had much lower price than those from abroad. It would be significant meaning in cutting down production costs for fermentation companies.

关 键 词：酵母浸出物 酵母菌 组份测定 生长曲线 

分 类 号：TS926.1[轻工技术与工程]