出芽短梗霉的发酵性能研究.pdfVIP

食食品品科科技技 食品技术 出芽短梗霉的发酵性能研究 陈波 蒲刚军 ! 西南科技大学生命科学与工程学院 绵阳· # $%%% Study on Fermentation Properties of Aureobasidium pullulans !#$ % ’( )*+, - ./+ (College of Life Science, Southwest University of Science and Technology, Mianyang, 621000) 01234*536 Fermentation properties of Aureobasidium pullulans were studied in this paper. The production of pullulan with Aureobasidium pullulans as producer was affected significantly by different fermentation factors such as carbon and nitrogen sources, pH value, aeration and fermentation time etc. Fermentation conditions suitable for pullulan production were obtained through this experiment. 789 :4;26 Aureobasidium pullulans, pullulan, blue pigment, fermentation properties 00000000000000000000001 1 摘要：就茁霉多糖和蓝色色素的产生，对出芽短 0 臭、无味、无毒的高分子物质，难于消化，具有极好 0 0 的耐热性、溶解性、吸潮性、耐酸碱性、胶粘性、可 0 0 梗霉的发酵性能进行了研究。通过对碳源、氮源、 0 0 塑性，广泛用于食品、医药、饲料、化工、建筑、纺 :A 值、容氧量、发酵时间等影响因素的比较试 0 0 织、纸加工、涂料、影印、生物化学、微生物学以及 0 0 验，得到了比较理想的发酵条件，为茁霉多糖和蓝 0 0 农业等领域，为众多科学家所关注，是一种极具开发 色色素的生产与控制提供了参考数据。