范文编号:SP094 范文字数:6574,页数:15 附任务书,开题报告,文献综述,外文翻译 摘 要:虾青素是一种在食品、医药和化妆品等领域有广阔的应用前景的高附加值产品, 红法夫酵母是天然可产虾青素的主要微生物之一。本文介绍了用发酵法生产得到虾青素的方法及生产条件并对红发夫酵母发酵产虾青素的动态过程进行了研究。本实验通过单因素试验发现培养基的最佳氮源是(NH4)2SO4 ,最佳碳源是葡萄糖。通过两次正交实验:测定九组发酵液中的葡萄糖利用率、菌体生物量,再通过正交分析,确定了最佳的培养基配方:氮源:(NH4)2SO4 1.5 g/L,碳源:葡萄糖30 g/L,酵母膏:2 g/L装液量:50ml(250ml容量的锥形瓶)。通过培养观察研究发现酵母菌在0-22小时菌体浓度基本没有变化,22-49小时,细胞数以几何级数增长,53小时以后,菌体浓度一直比较稳定,PH值逐渐下降。范文主要概述了在高产菌株选取及生产工艺优化方面的方法和研究进展,在此基础上,指出今后利用红法夫酵母进行下虾青素商业化生产的方向进行了展望。 Abstract: Astaxanthin is a high-value-additive,which has wide applications in food,medicine and cosmetics.Phaffia rhodozyma is one of the microorganisms which produce natural astaxanthin.The methoud of astaxanthin fermentation by Phaffia rhodozyma and the conditions of production was introducted and studied in paper. single factor design experiments shows that the best nitrogen is (NH4)2SO4,the best carbon is glucose. Two orthogonal experiments showed that the optimalmediun was composed of1.5 g/L(NH4)2SO4, 30 g/L glucose and 1.19g/L yeast extract. Experiments showed that in the 0-22 hours, yeast cell concentration did not change ,22-49 hours, the cells have grown geometrically, 53 hours later, the cell concentration has been relatively stable. PH decreased gradually. In this paper , the research advances and methods in breeding and fermentation optimization of Phaffia rhodozyma are summarized.Furthermore , strategy was proposed to solve the problems in large2scale commercial production of astaxanthin. Key words : Phaffia rhodozyma ; astaxanthin ; fermentation 目 录 酵母发酵生产虾青素的研究相关范文 |
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