粘红酵母发酵生产红色素及其稳定性研究  

Study on Fermentation Process and Stability of Red Pigment by Rhodotorula glutinis

作　　者：陈存社[1] 刘玉峰[1] 吕会田[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《中国酿造》2004年第6期13-14,29,共3页China Brewing

基　　金：北京市科技新星计划(9558103300);北京市自然科学基金项目(2002006)

摘　　要：该文研究了碳源、氮源、温度、pH、无机离子等对红色素的产生量及粘红酵母生长的影响,获得较佳粘红酵母发酵生产天然红色素的工艺条件。并研究了光、热、山梨酸钾、Vc对产生的红色素稳定性的影响,获得了粘红酵母生产红色素稳定应用条件。The factors, such as carbon resource, nitrogen resource, temperature, pH, and inorganic ions, etc. that affect red pigment production and growth of Rhodotorula glutinis were studied. The optimal condition has developed for the production. The effects of light, heat, potassium sorbate, and Vc on red pigment stability were researched. The suitable condition was also obtained for red pigment application.

关 键 词：粘红酵母 红色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS261.1[轻工技术与工程—食品科学与工程]