| 黄浆水发酵制备虾青素的条件实验研究 |
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| 引用本文： | 孙玉梅,崔迎进,李悦.黄浆水发酵制备虾青素的条件实验研究[J].环境科学与技术,2007,30(6):10-12. |
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| 作者姓名： | 孙玉梅 崔迎进 李悦 |
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| 作者单位： | 大连轻工业学院生物与食品工程学院,大连,116034 |
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| 摘 要： | 对红发夫酵母利用黄浆水发酵制备虾青素的条件进行了研究,结果表明:黄浆水发酵的部分适宜条件是:采用新鲜黄浆水,在初始pH6.0条件下,接种量4%,发酵约72h。发酵约62h达到最高总氮去除率23.0%,发酵约72h达到最高COD去除率43.4%。
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| 关 键 词： | 黄浆水 虾青素 红发夫酵母 发酵 |
| 文章编号： | 1003-6504（2007）06-0010-03 |
| 修稿时间： | 2006-08-042006-10-08 |
Preparation of Astaxanthin by Fermentation of Effluent from Squeezing Process of Soybean Products |
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| SUN Yu-mei,CUI Ying-jin,LI Yue.Preparation of Astaxanthin by Fermentation of Effluent from Squeezing Process of Soybean Products[J].Environmental Science and Technology,2007,30(6):10-12. |
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| Authors: | SUN Yu-mei CUI Ying-jin LI Yue |
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| Abstract: | Astaxanthin as a kind of natural pigment, is widely used in food and pharmaceutical industry. This paper introduces a method for its preparation from the effluents of squeezing process of the products made from soybean, in which Phaffia rhodozyma is used for fermentation. After the fermentation COD and total nitrogen of the effluent are degraded. |
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| Keywords: | astaxanthin Phaffia rhodozyma fermentation |
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