摘要
初步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了分析。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3%,氯化钙浓度为2.0mol/L,固定化温度20℃,酵母细胞的固定化效果最为理想。
The application of calcium alginate immobilization in Saccharomyces cerevisiae was studied primarily. The fermentation performance and mechanical robustness of the immobilized yeast under different conditions were analyzed, and the fermentation abilities of immobilized yeast and dissociated yeast were also discussed. The results showed that after the immobilization the operating life and fermentation cycle were improved remarkably. The optimum conditions were： the concentration of sodium alginate 3 %, calcium chloride 2.0 mol/L, the immobilization temperature 20%.
出处
《中国酿造》
CAS
北大核心
2006年第2期12-15,共4页
China Brewing
基金
西北农林科技大学校青年基金(080301)
关键词
酵母细胞
固定化
发酵
yeast cell
immobilization
fermentation
