摘要
综述了酵母浸出物的营养特性及其在微生物发酵中的应用。酵母浸出物中蛋白质含量高、分子量分布合理,氨基酸含量高、种类齐全,维生素和矿物质等含量丰富,是微生物培养与发酵的优质氮源。酵母浸出物作为种子培养基和发酵培养基主要原料,广泛应用于微生物发酵生产生物防腐剂、抗生素、有机酸、酶制剂、氨基酸等。
Nutrient character of yeast extracts and its application in microbial fermentation were be reviewed in this paper. Yeast extract was a kind of excellent nitrogen source with high total nitrogen content,well-proportioned molecular weight distribution,high composition of amino acids,vitamins and minerals. Therefore,yeast extract is broad used as the central component of seed medium and fermentation medium in microbial fermentation production,such as antiseptic,antibiotic,organic acid,enzyme,amino acid and so on.
出处
《食品科技》
CAS
北大核心
2009年第12期253-257,共5页
Food Science and Technology
基金
中国博士后科学基金资助项目(20080440980)
关键词
酵母浸出物
营养特性
微生物发酵
yeast extract
nutrient character
microbial fermentation