摘要
通过在培养基中添加Fe2+的方法制备富铁酵母。测定富铁酵母生物量及铁的含量。对培养条件进行了优化。确定培养条件为:培养温度28℃,摇床转数200r/min,培养基Fe2+添加浓度为100mg/L,装液量60mL/250mL三角瓶,接种量10%(v/v),pH值为6.0,培养时间72h。在此优化条件下获得的富铁酵母生物量可达到4.112g/L±0.17g/L,铁含量可达7.505mg/g±0.33mg/g。其中有机铁含量为81.4%。对空白酵母和富铁酵母进行红外光谱分析,比较了酵母富集Fe2+前后吸收峰的变化,并对空白酵母和富铁酵母中的17种氨基酸的组成进行分析。
Iron-enriched yeast was prepared by adding Fe^2＋ to culture medium. The biomass and iron content of iron-enriched yeast were measured. The cultural conditions were optimized as follows： cultural temperature is 28℃ ; shaking table revolution is 200 r/min; the recruitment of Fe^2＋ is 100 mg/L in cuhure medium; 60 mL liquid culture medium were cased in 250 mL triangle; the inoculums size was 10 % （V/V）; the initial pH value was 6.0; the cultural time is 72 hours. Under the optimize conditions, the biomass of iron-enriched yeast, iron content were respectively 4.112 g/L ± 0.17 g/L and 7.505 mg/g ± 0.33 mg/g. Organic iron content is 81.4 %. The blank and iron-enriched yeast were studied by using infrared spectra, the difference of which was compared. The compositions of 17 types of amino acid of blank and iron-enriched yeast were analyzed.
出处
《食品研究与开发》
CAS
北大核心
2006年第8期13-16,共4页
Food Research and Development
关键词
富铁酵母
有机铁
红外光谱
氨基酸分析
iron-enriched yeast
organic iron
infrared spectra
amino-acid analysis
