红发夫酵母生物合成虾青素天然促进剂的研究  

STUDY ON NATURAL PROMOTER FOR ASTAXANTHIN BIOSYNTHESIS BY USE OF PHAFFIA RHODOZYMA

作　　者：张丽敏[1] 华艳艳 孙玉梅[1] 曹芳[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034 [2]大连市农业科学研究院,辽宁大连116036

出　　处：《河南工业大学学报（自然科学版）》2011年第1期66-69,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：在摇瓶发酵过程中添加富含虾青素合成前体的果蔬汁及茶汁,考察了添加剂对虾青素合成的影响.结果表明:在适当的发酵时间添加橙汁、绿茶汁和番茄汁能明显促进细胞生长及虾青素合成,最高虾青素产量和细胞虾青素含量可分别比对照提高124%和128%;添加菠菜汁导致细胞虾青素含量有所降低.The paper studied the effects of additives on the synthesis of astaxanthin by adding fruit-vegetable juice and tea juice rich in synthetic precursor of astaxanthin during shaking flask fermentation. The results showed that the orange juice, green tea juice and tomato juice added in the proper fermentation time could re- markably promote the cell growth and the synthesis of astaxanthin; the highest astaxanthin yield and the astax- anthin content in cells were respectively improved by 124% and 128% in comparison with the control group; and the addition of spinach juice resulted in the reduction of the astaxanthin content in cells.

关 键 词：红发夫酵母 虾青素 促进剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]