食品科学 ›› 2008, Vol. 29 ›› Issue (5): 208-211.

• 工艺技术 • 上一篇    下一篇

硒、铬共同富集酵母培养的最佳工艺及稳定性研究

李晓丹, 王世平   

  1. 天津农学院; 中国农业大学食品科学与营养工程学院;
  • 出版日期:2008-05-15 发布日期:2011-08-26

Study on Optimal Conditions and Stability of Yeast Enriched with Selenium and Chromium

 LI  Xiao-Dan, WANG  Shi-Ping   

  1. 1.Tianjin Agricultural University,Tianjin 300384,China;2.College of Food Science and Nutritional Engineering,China Agricultural Unirersity
  • Online:2008-05-15 Published:2011-08-26

摘要: 本研究明确了制备富硒、铬酵母的最佳工艺条件,即培养基中硒离子浓度为20μg/ml、铬离子浓度为40μg/ml、培养时间为48h、接种量为15%。在最优工艺条件下所制备的富硒、铬酵母中硒、铬含量分别为499.02、257.63μg/g,吸收率分别为55.53%和14.33%。有机硒和有机铬的转化率分别为97.72%和90.09%,均达到较高水平。

关键词: 啤酒酵母, 富集, 硒,

Abstract: In this research,brewer yeast submerged fermentation for bioaccumulation of Se and Cr was studied according to its super ability of bioaccumulation of trace elements.The effect of bioaccumulation factors including time,inoculation amount,inorganic salts were all studied.The optimal fermented conditions were worked out through orthogonal design L9(34).The results of optimization were Se(Ⅳ) 20μg/ml,Cr(Ⅲ) 40μg/ml,inocuation 15 %,and culture time 48 h.And the yeast enriched with Se and Cr were obtained under the optimal condtions.

Key words: brewer&rsquo, yeast; bioaccumulation; selenium; chromuim;