Effect of added exogenous naringin on producing organic acids of Saccharomyces cerevisiaeChinese Full Text
YUAN Fang;PIAO Yong-zhe;JIN Ya-hui;DU Wei;CHEN Jie;ZHAO Chang-xin;College of Biological Engineering, Dalian Polytechnic University;College of Life Science, Dalian Nationalities University;
Abstract: In this paper, the study measured 10 kinds of organic acids in yeast fermentation broth by high performance liquid chromatography（HPLC）. The results showed that, added exogenous naringin to the fermentation medium during the process of Saccharomyces cerevisiae 2144, in addition to the part of the organic acids in fermented liquid were higher than the control group at the early stage of the culture, the overall content all lower than the control in different degrees. 10 kinds of organic acids can be classified into three categories roughly. Therefore, exogenous naringin can promote TCA cycle and other metabolic pathways of yeast effectively, and make full use of the material, thereby reducing organic acids content which secretion to extracellular.
Keywords：
high performance liquid chromatography（HPLC）; organic acids; naringin; Saccharomyces cerevisiae;
- DOI：
10.13684/j.cnki.spkj.2014.09.006
- Series：
- Subject：
- Classification Code：
TS261.11
- Mobile Reading
Read on your phone instantly
Step 1Scan QR Codes
"Mobile CNKI-CNKI Express" App
Step 2Open“CNKI Express”
and click the scan icon in the upper left corner of the homepage.
Step 3
Scan QR Codes
Read this article on your phone.
- HTML
- CAJ Download
- PDF Download
Download the mobile appuse the app to scan this coderead the article.
Tips: Please download CAJViewer to view CAJ format full text.
Download: 108 Page: 21-25 Pagecount: 5 Size: 796K
Citation Network
Related Literature
- Similar Article
- Reader Recommendation
- Associated Author