乳酸钠对法夫酵母产虾青素的影响

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	乳酸钠对法夫酵母产虾青素的影响
	林舒乐 ; 倪辉 ; 肖安风 ; 李利君 ; 杨远帆 ; 蔡慧农
刊名	http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=spfx201008030&dbcode=CJFQ&dbname=CJFQ2010
	2012-06-05 ; 2012-06-05
关键词	法夫酵母虾青素乳酸钠 Phaffia rhodozyma astaxanthin sodium lactate TQ929
其他题名	Effect of Sodium Lactate on Production of Astaxanthin of Phaffia rhodozyma
中文摘要	研究了乳酸钠的浓度、培养基中初始糖浓度以及乳酸钠加入时间对法夫酵母产虾青素的影响。结果表明,在培养基含葡萄糖的前提下,2 g/L的乳酸钠可以显著促进法夫酵母合成虾青素。以2 g/L乳酸钠和18 g/L葡萄糖作为混合碳源培养法夫酵母,虾青素的单位产率达到0.647 mg/g干细胞,比对照组高出46.2%。; The effects of sodium lactate on cell growth and astaxanthin accumulation of Phaffia rhodozyma were investigated in flasks.Studies were taken on the effect of different concentration of sodium lactate,the initial concen-tration of glucose and the add-in time of sodium lactate.As a result,2 g/L of sodium lactate observably enhanced astaxanthin accumulation of Phaffia rhodozyma with 18 g/L of glucose.The content of astaxanthin reached as more as 0.647 mg/g,which increased by 46.2% compared with control.; 【作者单位】集美大学生物工程学院；厦门市食品工业中心；【作者英文名】Lin Shu-le,Ni Hui,Xiao An-feng,Li Li-jun,Yang Yuan-fan,Cai Hui-nong 1(College of Biological Engineering,Jimei University,Xiamen 361021,China) 2(Xiamen Food Industrial Center,Xiamen 361000,China)
语种	中文
内容类型	期刊论文
源URL	[http://ir.calis.edu.cn/hdl/235041/18139]
专题	集美大学
推荐引用方式 GB/T 7714	林舒乐,倪辉,肖安风,等. 乳酸钠对法夫酵母产虾青素的影响[J]. http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=spfx201008030&dbcode=CJFQ&dbname=CJFQ2010,2012, 2012.
APA	林舒乐,倪辉,肖安风,李利君,杨远帆,&蔡慧农.(2012).乳酸钠对法夫酵母产虾青素的影响.http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=spfx201008030&dbcode=CJFQ&dbname=CJFQ2010.
MLA	林舒乐,et al."乳酸钠对法夫酵母产虾青素的影响".http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=spfx201008030&dbcode=CJFQ&dbname=CJFQ2010 (2012).