期刊论文

中文

食品科技

1005-9989

2011

6

9-12,17

10.13684/j.cnki.spkj.2011.06.016

本校为第一机构

利用26S rDNA D1/D2区域序列分析法对黄酒酒糟中筛选出的红酵母b-5进行序列比对鉴定,结果表明,该酵母菌的序列与黏性红圆酵母(Rhodotorula mucilaginosa)模式菌株的序列同源性100%.通过固态发酵该菌生产类胡萝卜素条件的优化研究和探讨变温培养对固态发酵的影响,初步确定黏性红圆酵母RM-1固态发酵的最适条件:籼米:水=1:2.5、1%葡萄糖,pH6.5、15%接种量、培养时间96 h、前48 h发酵温度33℃、后48 h发酵温度28℃,此时类胡萝卜素产量可达11.73μ/g干基,与恒温培养相比较,类胡萝卜素产量提高了44%,可为工业生产类胡萝卜素提供参考.

The Rhodotorula b-5 was identified by 26S rDNA D1/D2 domain sequences analysis,which was separated from distiller＇s grains of yellow rice wine.The result showed that the genetic relationship between the b-5 strain and Rhodotorula mucilaginosa was 100% similarity at nucleotide acid level.The conditions of solid-state fermentation for carotenoid production by Rhodotorula mucilaginosa RM-1 strain had been studied,the effect of variable cultivating temperature on the solid-state fermentation of rice were investigated.Its optimum conditions of soli...