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《Food and Fermentation Industries》 1990-06
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Studies on Selection of Ergosterol-producing Yeast and Optimization of its Fermentation Conditions

Mo Xiaogyun Huang Ling Wan Ning(Scientific Research Institute of Food and Fermentation Industry,Ministry of Light Industry, Beijing)  
At present, one of the main sources of vitamin D2 is came from ergoster-ol. extracted from yeast cells -by solvents.The paper described the selection ofyeasts with good yields of ergosterol and the optimization of fermentation conditions for yeast propagation. Several good yeast strains were selected out from a number of strains of Saccharomyces cerevisiae,S. bayanus, S. uvarum andS. italicus.The content of ergosterol in yeast cells could reach to 4% based oncell dry solids.Nitrogen concentrations of ammonium sulfate added to medium, fermentation period and autolysis time of yeast cells were also studied in thetests.The results showed thai the content of ergosterol in yeast cells decreased with increase of nitrogen concentration in fermentation medium. The ergosterol content of cells in nitrogen. limited medium reached to the high peak after 16 hours of fermentation. When autolysis of fresh yeast cells was carried out at 50-55℃ for 12 hours, ergosterol content of cells could increase about 20% compared to the original cells.
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Chinese Journal Full-text Database 8 Hits
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