摘要
目的介绍了酵母开发利用方面的情况,期望酵母可以被更加充分的利用。方法以大量的文献为依据,从利用酵母生产酵母精、从酵母中提取谷胱甘肽、葡聚糖等方面进行了归纳和综述。结果酵母已得到一定程度的利用。结论随着技术的进步,酵母必将得到更加广泛的利用。
Objective: The development and utilization of yeast were introduced in the paper in order to improve its utilization. Methods: In according to typical references, the aspects of yeast, cellulose utilization, lignin utilization et al were comprehensive and conclusion. Results: Yeast has been utilized at a certain extent. Conclusions: With the development of technology, yeast must have a bright future.
出处
《中国食品添加剂》
CAS
2006年第5期62-65,104,共5页
China Food Additives
关键词
酵母
利用
加工
yeast
utilization
processing