现代食品科技2012，Vol.28Issue(3)：289-291,296,4.
CHU-R菌株产虾青素的发酵工艺研究
Fermentation of CHU-R for Astaxanthin Production
摘要
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°C, ventilation 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.关键词
CHU-R/虾青素/发酵/乳杆菌Key words
CHU-R/ astaxanthin/ fermentation/ lactobacillus引用本文复制引用
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):289-291,296,4.基金项目
广州市科技支撑项目(2010Z1-E361) （2010Z1-E361）
