| CHU-R菌株产虾青素的发酵工艺研究 |
| |
| 引用本文： | 谭颖嫦,廖美德,秦鹏,夏枫耿. CHU-R菌株产虾青素的发酵工艺研究[J]. 现代食品科技, 2012, 28(3): 289-291 |
| |
| 作者姓名： | 谭颖嫦 廖美德 秦鹏 夏枫耿 |
| |
| 作者单位： | 1. 广州市微生物研究所,广东广州,510663
2. 华南农业大学资源环境学院,广东广州,510642 |
| |
| 摘 要： | 本文通过对获得的虾青素产生菌CHU-R进行最佳培养基、培养温度、接种量、初始pH等发酵工艺参数的优化研究,得到CHU-R菌产虾青素的最佳培养基为:6％蔗糖、1％糖蜜、0.5％硫酸铵、0.3％ Na2HPO4、0.05％ KI、0.05％ MgSO4·7H2O; 50 L罐最适发酵工艺条件为:温度28℃,通风量1:0.1～0.15(V/V/min)、初始转速120 r/min、罐压0.05～0.08 MPa、装液量30L、初始pH 6.8～7.0、接种量6％,发酵过程维持溶氧量在40～60％之间.由此得到的虾青素含量近达23 mg/g干菌体重.
|
| 关 键 词： | CHU-R 虾青素 发酵 乳杆菌 |
| 收稿时间： | 2011-12-22 |
Fermentation of CHU-R for Astaxanthin Production |
| |
| TAN Ying-chang,LIAO Mei-de,QIN Peng and XIA Feng-geng. Fermentation of CHU-R for Astaxanthin Production[J]. Modern Food Science & Technology, 2012, 28(3): 289-291 |
| |
| Authors: | TAN Ying-chang LIAO Mei-de QIN Peng XIA Feng-geng |
| |
| Affiliation: | 1(1.Guangzhou Microbiology Institute,Guangzhou 510663,China)(2.College of Natural Resource and Environment,South China Agriculture University,Guangzhou 610642,China) |
| |
| Abstract: | The fermentation process parameters of CHU-R,such as medium,incubation temperature,inoculation,etc.were discussed in this paper.It was found that the best medium formulas was: 6% sucrose,1% molasses,0.5% ammonium sulfate,0.3% Na2HPO4,0.05% KI,and 0.05% MgSO4?7H2O.The optimum fermentation conditions in 50 L fermenter were: temperature 28℃,venti1ation 0.1~0.15(V/V/min),the initial speed of 120rpm,tank pressure 0.05~0.08 MPa,liquid volume 30 L,the initial pH 6.8~7.0 and inoculum size 6%,the fermentation process to maintain dissolved oxygen at 40-60%.The results showed that the CHU-R yield pigment nearly reached 23 mg/g of its dry weigh fermented in 50 L fermenter. |
| |
| Keywords: | CHU-R astaxanthin fermentation lactobacillus |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载免费的PDF全文 |
|
