酿酒酵母细胞固定化研究

Immobilization of Brewing Yeast Cell

研究了海藻酸钙固定化技术在酿酒酵母上的应用。分析在不同条件下固定化酵母的发酵性能、机械强度,并对固定化酵母与游离酵母的发酵力进行分析。结果表明,酵母细胞固定化后,其使用寿命、发酵周期均有大幅度提高。海藻酸钠的浓度为3.0%,氯化钙浓度为2.0 mol/L,固定化时的温度为20℃,酵母细胞的固定化效果最为理想。

The application of calcium alginate immobilized method in brewing yeast cell. Studying the fermentation capability, mechanical intensity of immobilized yeast in different condition,analyzing the fermentation vigor between immobilized yeast and free yeast. The final result indicated the improvement in lifespan and fermentation cycle of yeast cell after immobilizing, its concentration of sodium alginate is 3.0%, calcium chloride is 2.0 mol/L and immobilizing temperature is 20℃.