摘要
人和动物体内的微量元素铬具有重要的生物学功能。有机铬的食物来源有两个方面,一方面是含铬较高的天然食物,如猪肾粉、黑胡椒、肝、牛肉、蘑菇等;另一方面为将酵母细胞培养在含铬的培养基中获得的。通过啤酒酵母在含Cr3+培养基中的发酵试验,对影响富集铬的主要条件进行正交试验研究,以试验数据为基础,通过神经网络建模型、优化与试验得:啤酒酵母2016,在发酵温度28～30℃,Cr3+添加浓度2.2mg/L,发酵时间26h;接种量11%条件下,酵母干重为1.67g/100mL,酵母铬含量为856.52μg/g,有机率91.21%。
Through the fermenting experiments, we have been studied on the fermentive medium of inverting Cr^3＋ into biologically active synthetic orgnic-Cr complexes. On the basis of the data obtained by orthogonal experiments, the mapping model of fermentive factors and orgnic-Cr have been established by using the methed of artificial neural networks. With the help of this model, conclude that by simulating and optimizing the best conditions for the incorporation of chrominum into yeast is： temperature of fermentation 28-30℃, quantity of inoculation 11%; times of fermentation 26 h; added concentration of Cr^3＋is 2.2 mg/L at this condition, the biomass of Cr-rich yeasts was 1.67 g/100 mL dry weight, orgnic-Cr content in yeast cell was 856.52 μg/g, the ratio of Cr and Orgnic-Cr content was 91.21%.
出处
《食品工业》
北大核心
2009年第5期28-29,共2页
The Food Industry
关键词
啤酒酵母
发酵参数优化
有机铬
chromium enriched yeast
optimization of fermentive factors
orgnic-Cr complexes
