利用啤酒废酵母制备富铁酵母  

Preparation of iron-enriched yeast by discarded brewer's yeast

作　　者：张晶[1] 胡春霞[2] 王战勇[1] 苏婷婷[3] 张雪松[1] 

机构地区：[1]辽宁石油化工大学环境与生物工程学院,抚顺113001 [2]抚顺师范高等专科学校生物化学系,抚顺113006 [3]辽宁石油化工大学化学与材料学院,抚顺113001

出　　处：《食品科技》2010年第6期144-147,共4页Food Science and Technology

基　　金：抚顺市科学技术计划项目(20071219)

摘　　要：以啤酒废酵母为原料制备富铁酵母,对制备的工艺条件进行了优化。确定最佳的工艺条件条件为:培养温度28℃,培养基Fe2+添加浓度为120 mg/L,装液量50 mL/500 mL三角瓶,酵母添加量50 g,pH为4.5～5.0,培养时间12 h。在此优化条件下获得的富铁酵母生物量可达到600μg/g以上,其中有机铁含量为80.3%。对空白啤酒废酵母和富铁酵母进行红外光谱分析,比较了酵母富集Fe2+前后吸收峰的变化。Iron-enriched yeast was prepared by discarded brewers yeast.The cultural conditions were optimized as follows： cultural temperature is 28 ℃;the recruitment of Fe2＋ is 120 mg/L in culture medium;50 mL liquid culture medium were cased in 500 mL triangle,the inoculums of yeast was 50 g,the initial pH value was 4.5 ～5.0,the cultural time is 12 h.Under the optimize conditions,iron content of iron-enriched yeast were respectively 600 μg/g.Organic iron content is 80.3%.The blank and iron-enriched yeast were studied by using infrared spectra,the difference of which was compared.

关 键 词：富铁酵母 有机铁 红外光谱 氨基酸分析 

分 类 号：TQ926.1[轻工技术与工程—发酵工程]