利用新会柑果浆培养海洋假丝酵母的发酵工艺  

The Fermentation Process of the Xinhui Citrus Pulp for Candida orthopsilosis Culture

作　　者：李义勇 陈柏忠 沈许源 叶伟 吴振强[1] LI Yiyong;CHEN Baizhong;SHEN Xuyuan;YE Wei;WU Zhenqiang(School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006;Guangdong Xinbaotang Biological Technology Co.,Ltd.,Jiangmen 529101;School of Bioscience,Heilongjiang University,Harbin 150080;Institute of Microbiology,Guangdong Academy of Sciences,Guangzhou 510070)

机构地区：[1]华南理工大学生物科学与工程学院,广州510006 [2]广东新宝堂生物科技有限公司,江门529101 [3]黑龙江大学生命科学院,哈尔滨150080 [4]广东省科学院微生物研究所,广州510070

出　　处：《食品工业》2022年第6期55-58,共4页The Food Industry

基　　金：广州市科技计划项目-产学研协同创新重大专项(201604046011)。

摘　　要：为研发基于新会柑果浆的海洋假丝酵母规模化培养技术,探讨在开放式环境下,果浆稀释与牛肉浸粉/葡萄糖/CaCO_(3)添加等工艺条件对海洋假丝酵母生长的影响。结果表明,在开放式环境中,无杂菌发生,且经24 h培养后的活菌数可达6.5×10^(7)CFU/mL。果浆稀释4倍、牛肉浸粉投加量0.125 g/L、葡萄糖投加量1.000 g/L和CaCO_(3)投加量0.125 g/L时,更有利于海洋假丝酵母生长。在此优化条件下,其活菌数可达9.5×10^(9)CFU/mL,且随之发生絮凝现象,有利于后续回收利用。可见,采用新会柑果浆开放式培养海洋假丝酵母是可行的,不仅培养基廉价易得,而且发酵和分离便利,能够满足工业化大规模生产需求。In order to develop a large-scale culture technology of C.orthopsilosis based on Xinhui Citrus pulp,the effects of pulp dilution and beef extract powder/glucose/CaCO_(3)additions on the growth of C.orthopsilosis were investigated.The results showed that no heterozygous bacteria occurred in the open environment,and the viable bacteria content reached 6.5×10^(7)CFU/mL after 24 h culture.When the pulp was diluted by 4 times,the beef extract powder dosage 0.125 g/L,glucose dosage 1.000 g/L and CaCO_(3)dosage 0.125 g/L,it was more conducive to the growth of C.orthopsilosis.Under the optimized condition,the viable bacteria content reached 9.5×10^(9)CFU/mL,and then the flocculation phenomenon occurred,which could be beneficial to the subsequent recovery and utilization.It can be seen that the open culture of C.orthopsilosis using Xinhui Citrus pulp is feasible.Not only the medium is cheap and easy to obtain,but also the fermentation and separation are convenient,which can meet the needs of large-scale industrial production.

关 键 词：新会柑果浆 海洋假丝酵母 开放式发酵工艺 活菌数 絮凝 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]