摘要
目的 :观察不同培养条件对富铁酵母的生长影响 ,研究其实验制备的方法。方法 :实验中选用 4株不同酵母菌株 ,在不同的铁浓度梯度下 ,研究其对铁的富集情况。并就实验筛选所得啤酒酵母细胞生长的影响因素进行了研究 ,观察了啤酒酵母细胞在不同影响因素下的细胞生长情况、菌体收获量及菌体富铁量。双吡啶比色法测定铁浓度。结果 :获得富铁啤酒酵母细胞培养的最佳培养温度为 2 8℃ ,pH值为 5～ 7之间 ,偏酸性 ,培养基添加铁盐为硫酸亚铁 ,搅拌速度为 2 0 0r/min ,接种量以 10 %为最佳。结论 :通过生物发酵技术 ,能用于制备富铁酵母。
Objective:In order to get the process of fermenting high iron yeast, its culturing factor were studied in all kinds of condition. Methods:In this experiment The four different edible funguses were chosed to incubate in yeast milk to which added different iron compound concentrations, and then the biomass, yield and content of iron binging with Saccharomyces cerevisiae were observed. In this experiment the Serum concentration of iron was determined by spectrophotometer. Results:Saccharomyces cerevisiae cell that was capable of binding high iron was exactly incubated at the temperature of 28 ℃, pH for 5～7 or so, ferrisulphas added to yeast milk, stirring speed to 200 r/min, and 10 percent of contents inoculated to yeast milk for the best. Conclusions:the high iron yeast were gottenby biotech fermenting technique .
出处
《微量元素与健康研究》
CAS
2004年第5期1-5,共5页
Studies of Trace Elements and Health
基金
甘肃省自然科学基金资助项目 (编号ZS0 0 1 -A2 1 -0 3 6-N)
关键词
酵母
无机铁
生物发酵
影响因素
实验制备
High iron yeast
Organic iron
Ferment
influence factors
process
