摘要
以菠萝汁、西红柿汁为主要原料,用法夫酵母(Phaffiarhodozyma)XYV3发酵生产虾青素。通过对法夫酵母XYV3的虾青素摇瓶发酵条件包括接种量、促进剂、培养基主要组分的优化,得到适宜培养基组分及发酵条件。结果表明:①适宜培养基组分:菠萝汁100mL/L,西红柿汁150mL/L(适宜添加时间为在发酵进行到60h时加入),糖含量50g/L,酵母膏6g/L,(NH4)2SO42g/L;②适宜发酵条件:接种量8%,培养温度22℃,摇床转速180r/min。在此基础上发酵78h,虾青素产量可达到8.25μg/mL(858.62μg/gCDW),较优化前提高36.4%。
Using pineapple juice and tomato juice as main raw material, effects of the strain Phaffia rhodozyma XY-V3 culture conditions on astaxanthin yield were studied in this paper. The fermentation conditions for the strain rhodozyma XY-V3 were optimized, including age of the strain, inoculation, promoter and the main composition of the medium, etc. The results showed that the optimum fermentation medium included pineapple juice 1130 ml/L, sugar concentration 50 g/L, yeast extract 6 g/L, （NH4）2SO4 2 g/L, tomato juice 150 g/L （the best adding time was 60 h after fermentation） . The optimum fermentation condition included 180r/min shaking flask culture at 22 ℃ for 78 h, inoculating amount 8%. Fermented 78 h on this basis, the yield of astaxanthin could be up to 8.25μg/mL （858.62μg/g CDW）, which was improved 36.4% compared with unoptimization.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第2期29-35,共7页
Journal of Chinese Institute Of Food Science and Technology
关键词
虾青素
法夫酵母
摇瓶发酵
菠萝汁
西红柿汁
Astaxanthin Phaffia rhodozyma Shake flask culture Pineapple juice Tomato juice
