添加剂及金属离子对类胡萝卜素产率的影响

Effection of Additive and Ion on Carotenoid Production

本文研究了番茄酱、花生油及几种金属离子对粘红酵母发酵产类胡萝卜素的影响,实验表明番茄酱和花生油两种添加剂均对类胡萝卜素的产量有较明显的影响,当添加量分别为4.5g/L和1.0ml/100ml时,类胡萝卜素产量分别比对照组提高了24.75%和13.1%。通过均匀设计试验从六种离子中选出最佳的金属离子组合为K2SO4 1%、MgSO4·7H2O 0.0476%、CuSO4·5H2O 0.00449%,得到的类胡萝卜素产量比起对照组提高了17.03%。

The effects of tomato ketchup, peanut oil and some metal ion on the carotenoid production were studied in this paper.The result showed that tomato ketchupand peanut oil was two kinds of important additive to carotenoid production. When thetomato ketchup of 4.5g/L, peanut oil of 1.0ml/100ml were added to the media ,the carotenoid production could increase 24.75%and13.1% respectively. Through uniform design method the best combination of metal ion was selected, which were as follows:K2SO4 1%, MgSO4·7H2O 0.0476%, CuSO4·5H2O 0.00449% ,the carotenoid production could increase17.03%.