新型食品色素竹红菌素发酵培养基的研究  

Study on Fermentation Medium for New Pigment Hypocrellin

作　　者：史文玉[1,2] 吕平[2] 张同存[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]天津职业大学生物与环境工程学院,天津300410

出　　处：《食品研究与开发》2016年第6期182-185,共4页Food Research and Development

摘　　要：竹红菌素是从竹黄菌或竹红菌中分离纯化的一种天然色素,在民间已有较广泛的使用。通过组织分离法,从竹黄中纯化一株竹黄菌PHP-89,在自然生境中就可以产生竹红菌素,但产率较低。采用单因子试验和响应面设计方法,对竹红菌素的培养基进行优化,大幅度提高了竹红菌素的产量。结果表明,最佳的培养基组成为:可溶性淀粉27.3 g/L,玉米浆15.2 g/L,短穗竹竹叶提取物63.3 m L/L。在此条件下,竹红菌素的产量可达1997.2mg/L,是优化前的5.66倍。Hypocrellin is a natural food pigment separated from Shiraia bambusicola. It was widely used in folk.Shiraia bambusicola LPHP-89 was separated from a strain of Hypocrellin in our previous study,but the productivity of the Hypocrellin was relatively low. It was greatly improve the productivity of Hypocrellin by the single factor experiment and the response surface design experiment for the optimization of medium and fermentation conditions. The optimum conditions were soluble starch,27.3 g/L;corn syrup,15.2 g/L;extract of B. densiflorum Keng leaves,63.3 m L/L. On this condition,the productivity of Hypocrellin achieved up to 1997.2（mg/L）and was 5.66 times more than before.

关 键 词：竹黄菌 竹红菌素 培养基 发酵条件 优化 

分 类 号：TS264.4[轻工技术与工程—发酵工程]