有机氮源对三孢布拉霉菌产番茄红素的影响  

Effects of Organic Nitrogen Source on Lycopene Production by Blakeslea trispora

作　　者：万红贵[1] 石楠[1] 武振军[1] 吴启赐[1] 单咸旸[1] 

机构地区：[1]生物与制药工程学院南京工业大学

出　　处：《食品与发酵工业》2010年第2期22-25,共4页Food and Fermentation Industries

摘　　要：分别在含基础有机氮源的发酵培养基里添加啤酒废酵母水解液、玉米浆、酵母膏和蛋白胨4种额外有机氮源,发酵培养108 h,测定番茄红素的产量、菌体的生物量及发酵过程中额外有机氮源的添加对三孢布拉霉菌糖的利用情况。结果表明,啤酒废酵母水解液以促进番茄红素合成为主,玉米浆以促进菌体生长为主,酵母膏和蛋白胨的添加对三孢布拉霉菌产番茄红素影响不大。In this paper, the organic nitrogen sources of fermentation medium for Blakeslea trispora were optimized. Beer yeast hydrolysate, corn steep liquor, yeast extract, peptone were added in fermentation medium which contained basic nitrogen sources. The production of lycopene, biomass of B. trispora and the use of carbohydrate in fermetation were detected after 108 hours fermetation. The results showed that beer yeast hydrolysate can improve lycopene production and corn steep liquor can promote the growth of B. trispora. The addition of yeast extract and peptone had no distinctly influence on the production of lycopene.

关 键 词：三孢布拉霉菌 番茄红素 有机氮源 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ455[轻工技术与工程—食品科学与工程]