从红酵母生产β—胡萝卜素的研究  

The Production of β - carotene by Rhodotonda

作　　者：王岁楼[1] 张平之[1] 

机构地区：[1]郑州轻工业学院食品与生物工程系,郑州450002

出　　处：《山西食品工业》2000年第2期13-15,18,共4页

基　　金：河南省自然科学基金;河南省杰出青年科学基金

摘　　要：对红酵母β-胡萝卜素的提取方法以及菌株的发酵生理学条件研究作了小结,并讨论了未来的发展方向。结论认为:破壁效果是提取色素的关键,酸-热处理法是一种较好的破壁方法,但机械法应是大规模细胞破碎更适用的方法;红酵母产β-胡萝卜素的特性(产量和产品组成),不仅与所使用的菌株有关,还与培养条件特别是发酵生理学条件及提取方法有密切关系;超临界CO_2萃取技术的应用和高产菌种的选育与构建,将是今后红酵母β-胡萝卜素实现产业化开发的主要研究方向。A piece of review on the extraction of β - carotene from Rhodotorula and the culture conditions of strains is presented, and the study direction in the future is elementarily discussed. The method of using hydrochloric acid (HC1) with heating is suitable for cell rupturing, but the method using machine to ruptur cells will be suitable for industrialization. The production of β - carotene is changetable with the strains, culture conditions and the way to extract the pigment. The supercritical CO2 (SC- CO2) extraction of β - carotene from Rhodotorula should be studied, and the breeding of β -carotene high - producting strains with biotechnology will be very important to realizing the production of β - carotene on industrial scale.

关 键 词：红酵母 Β-胡萝卜素 提取 培养条件 发酵 色素 

分 类 号：TQ924[轻工技术与工程—发酵工程] Q562[生物学—生物化学]