腊状芽孢杆菌L16降解番茄红素生成香味物质的研究
Study on the generation of aromatic compounds from lycopene degradation by Bacillus cereus strain L16
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摘要: 烟叶来源的腊状芽孢杆菌L16在番茄红素底物浓度为300 mg/L的培养基中,35℃,150 r/min,pH=7.0培养至72 h时,番茄红素降解量达到最大值224.4 mg/L.经GC-MS分析,番茄红素经腊状芽孢杆菌L16降解得到两种产物,分别为6-甲基-5-庚烯-2-酮和异辛二烯酮,这两种物质均为烟草特征香气成分.Abstract: Under the culture temperature 35℃,shaking frequency 150 r/min,culture pH value 7.0 and culture time 72 h,the quantity of lycopene-degrading reached 224.4 mg/L by Bacillus cereus strain L16 with 300 mg/L lycopene in the medium.The degradation products analyzed by GC-MS were 6-methyl-5-hepten-2-one and isopropyl ketone,which were the characteristic aromatic components for tobacco.
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Key words:
- lycopene /
- Bacillus cereus strain L16 /
- degradation product
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