β-胡蘿卜素菌體飼料的開發(fā)

論文編號:SW223  論文字數(shù):10084,頁數(shù):20

摘  要：本論文以三孢布拉氏霉菌為菌種，在前期研究的最佳發(fā)酵條件（培養(yǎng)溫度28℃，初始pH6.5，正負菌株接種比例1∶1，接種量6%，菌齡42h，發(fā)酵時間144h）下進行發(fā)酵得到富含β-胡蘿卜素的菌絲體，對該菌絲體的干制工藝及成品保藏條件進行了研究，結(jié)果表明：干制溫度60℃，添加0.2%的BHT能降低干制過程中菌體中β-胡蘿卜素的損失，同時又能達到一定的干制效率；在保藏過程中，添加抗氧化劑BHT、避光、冷藏能有效的減緩產(chǎn)品β-胡蘿卜素的氧化過程。得到的成品外觀紅褐色，有胡蘿卜清香，無任何不良異味，其主要成分為粗脂肪、總糖及粗蛋白，含量分別為41.27%，18.25%及11.9%。
關(guān)鍵詞：β-胡蘿卜素；發(fā)酵條件；制備工藝；保藏

Abstract：Blakeslea tripora strains is fermented for mycelium full of β-carotene, under the optimal fermentation conditions based on the previous research (the cultivation temperature 28 C, initial pH 6.5, the ratio 1:1 of positive and negative strains，inoculums concentration 6%,cell age 42 hours, the cultivation time 144 hours). The drying and preserving conditions were studied on the feedstuff. Results showed that adding 0.2% BHT could significantly lower the loss of β-carotene under the drying temperature 60C. In the process of preserving, adding the antioxidant BHT, keeping away from the light or storing in the refrigerating can protect the oxidation of β-carotene. The final product is mahogany without any unpleasant smell, emanating a delicate fragrance of carotene. The chief constituent of the products is 41.27% crude fat, 18.25% total sugar and 11.9% crude protein.
Keywords：β-carotene; fermentation conditions; preparation technology; collection