红酵母发酵生产β-胡萝卜素  

The Fermentation Production of β-Carotene by Rhodotorula

作　　者：王岁楼[1] 步芬[1] 

机构地区：[1]中国药科大学食品科学与安全系,江苏南京210009

出　　处：《食品研究与开发》2010年第12期250-255,共6页Food Research and Development

基　　金：国家自然科学基金项目(31071590)

摘　　要：β-胡萝卜素具有提高人体免疫力、抗氧化、防癌抗癌等重要的生理功能,可广泛应用于食品、药品和化妆品等领域。利用红酵母发酵生产β-胡萝卜素具有发酵周期短、营养要求简单、菌体营养丰富可综合利用等优点。本文从菌种的分离筛选和改造、发酵工艺优化、产物提取及菌体综合利用等方面,综述目前国内外利用红酵母发酵生产β-胡萝卜素的研究概况。β-carotene is an anticancer agent,scavenger of singlet oxygen and free radicals,immune response stimulant,and which can be used in the some foods,leechdoms and cosmetics.Rhodotorula glutinis is convenient for large-scale production in fermentor due to its high growth rate and low nutritional needs.This paper mainly discussed the general situation of researches on the fermentation production of β-carotene by Rhodotorula,including the screening and breeding of strains,optimization of fermentation technology,extracting of products,colligating uses of cells,etc.

关 键 词：红酵母 Β-胡萝卜素 发酵 

分 类 号：R151[医药卫生—营养与食品卫生学]