CAJ | 학술논문

以玉米浆为培养基生产锁掷酵母，对干燥后锁掷酵母的质量进行研究，比较不同干燥方式对锁掷酵母中类胡萝卜素以及干酵母粉亮度值L、红色值a、黄色值b的影响。结果表明：冷冻干燥能较好地保持锁掷酵母中的类胡萝卜素，并且对其酵母粉的L、a、b值影响较小。选择－70℃冷冻干燥，干酵母粉的L、a、b值分别为64?55、18?44和32?71，类胡萝卜素的保持率达到88?87％。
이옥미장위배양기생산쇄척효모，대간조후쇄척효모적질량진행연구，비교불동간조방식대쇄척효모중류호라복소이급간효모분량도치L、홍색치a、황색치b적영향。결과표명：냉동간조능교호지보지쇄척효모중적류호라복소，병차대기효모분적L、a、b치영향교소。선택－70℃냉동간조，간효모분적L、a、b치분별위64?55、18?44화32?71，류호라복소적보지솔체도88?87％。
We cultured Sporidiololus pararoseus ( S. pararoseus ) by using corn steep liquor culture medium, and studied the effects of different drying technique on the carotenoids contents and bright value ( L) , red value ( a) , yellow value ( b) value of S. Pararoseus. The vacuum freeze?drying method could well keep the carotenoids contents of dry S. Pararoseus, and have minimal effect on L, a, b value. Carotenoids were kept up to 88?87%, and the bright value ( L) , red value ( a) , yellow value ( b) value were 64?55, 18?44 and 32?71 when S. Pararoseus was dried at -70 ℃ by vacuum freeze?drying.