甘蔗糖蜜发酵培养富铁酵母及其细胞富集铁的有机化分析

Using sugar-cane molasses to produce iron-enriched yeast and analyzing the percentage of organic iron of the yeast cell

以甘蔗糖蜜为发酵原料培养富铁酵母,研究了酵母细胞对培养液中铁盐的吸收率及铁的有机化程度,实验结果显示:酵母细胞对培养液中铁盐的吸收利用率较低,为17.4%,而对于已富集到细胞中的铁离子,其有机化程度却很高,达94.3%,表明酵母是能够将无机状态的铁富集为有机态铁的有效载体。

Using sugar-cane molasses as fermentation material to produce iron-enriched yeast, studied the absorptivity of iron and the percentage of organic iron for the yeast cell, the experiments showed that：the absorptivity of iron was low, only got 17. 4% ,but compared the total iron of yeast cell,the content of organic iron was much higher,it was reached 94. 3%, the result means that yeast can assimilate the inorganic iron from the nutrient medium and transform it to the organic iron.