真菌Penicillium novae-zeelandiae HSD07B发酵产红色素研究
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摘要
常用的色素有天然色素和人工合成色素。作为食品着色剂,天然色素主要来自植物组织提取和微生物发酵,它除具有食品安全性外同时满足多种可能的生理功能,备受青睐。微生物来源的色素由于其更适于规模化生产,已成为当今天然色素研究的重点。通过对一株产红色素的真菌发酵条件的改变,进一步优化发酵条件对产红色素的影响,从而提高红色素的产量。实验结果表明,最佳发酵条件为:以1mL的接种量(孢子悬液浓度为1.5×10~7个/mL),接种于300mL pH酸碱度为6.0的液体发酵培养基内,30℃、160 r/min恒温振荡培养41h后,于30℃培养箱内静置培养。
Natural pigments and artificial pigments are both often used as food colorant. Natural pigments usually extracted from plant tissues or microbial fermentation, they are generally accepted because of food safety guarantee and potential physiological functions. The advantage of microbial sourced food colorants is beneficial to large scale production. This study optimized fermentation parameters on red pigment producing to improve the red pigment yields. The results showed that if 1 mL spore culture(The concentration of spore suspension was 1.5×10~7/mL) was inoculated into 300 ml liquid medium with pH 6.0, the maximum yield of red pigment from Penicillium novae-zeelandiae HSD07 B was achieved at static culture at 30℃ after 160 r/min shaking culture for 41 hours.
Natural pigments and artificial pigments are both often used as food colorant. Natural pigments usually extracted from plant tissues or microbial fermentation, they are generally accepted because of food safety guarantee and potential physiological functions. The advantage of microbial sourced food colorants is beneficial to large scale production. This study optimized fermentation parameters on red pigment producing to improve the red pigment yields. The results showed that if 1 mL spore culture(The concentration of spore suspension was 1.5×10~7/mL) was inoculated into 300 ml liquid medium with pH 6.0, the maximum yield of red pigment from Penicillium novae-zeelandiae HSD07 B was achieved at static culture at 30℃ after 160 r/min shaking culture for 41 hours.
引文
[1]钟文文.一株青霉菌(Penicillium sp)lyxjj-206产红色素的发酵条件及稳定性研究[J].中国食品添加剂,2018(6):47-54.
[2]任志芳.Penicillium. sp. HSD07B红色素的纯种发酵及相关研究[D].新乡:河南师范大学,2012.
[3]夏洁如,向晨茜,王洪伟.食用天然色素功能应用及发展趋势[J].中国酿造,2008(22):1-3.
[4]周亚玲.真菌竹黄活性成分的药理作用研究[D].长沙:中南大学,2012.
[2]任志芳.Penicillium. sp. HSD07B红色素的纯种发酵及相关研究[D].新乡:河南师范大学,2012.
[3]夏洁如,向晨茜,王洪伟.食用天然色素功能应用及发展趋势[J].中国酿造,2008(22):1-3.
[4]周亚玲.真菌竹黄活性成分的药理作用研究[D].长沙:中南大学,2012.