发酵法生产β-胡萝卜素菌丝体中氨基酸含量的分析  

Amino Acid Contents in the Mycelia Produced in Fermentation Process of β-Carotene

作　　者：孟妤[1] 单志萍[1] 孙冬梅[1] 姜文侯[1] 

机构地区：[1]江苏省微生物研究所

出　　处：《氨基酸和生物资源》1998年第3期35-36,39,共3页Amino Acids & Biotic Resources

基　　金：国家"九五"攻关课题资助

摘　　要：采用日立８３５－５０型氨基酸分析仪，测定了发醇法生产的β－胡萝卜素菌丝体及提取β－胡萝卜素后剩余的菌渣中氨基酸含量，结果表明：在氨基酸总含量中，必需氨基酸含量较高；在β－胡萝卜素菌丝体、菌渣中，赖氨酸含量较高，谷氨酸含量最高。Using amino acid analyser of Model HITCHI 835-50, we determined the amino acid contents in the mycelia β-carotene-produced in fermentation process and in the mycelia sediment from which β-carotene was extracted. It was found that the essential amino acids were abundant in the total amount of amino acids, however glutamic acid was the most abundant and lysine is higher than other amino acids in the mycelia and the mycelia sediment.

关 键 词：发酵法 胡萝卜素菌体 氨基酸分析 

分 类 号：TQ924[轻工技术与工程—发酵工程]