摘要
以啤酒酵母为材料,通过单因素试验初步确定氯化钙浓度、海藻酸钠浓度和固定化温度在酵母细胞固定化时的条件,再根据Box-Benhnken的中心组合试验设计,对氯化钙浓度、海藻酸钠浓度和固定化温度进行实验和响应面分析,得出啤酒酵母固定化的最佳条件为:氯化钙浓度2.05mol/L、海藻酸钠浓度2.9%和固定化温度25.3℃,并用在该条件下制备的固定化酵母细胞于28℃发酵12!Be麦芽汁7d,可使发酵液中耗糖率达到75.2%。
Beer yeast was used as raw material and then the immobilization conditions of yeast cells including sodium alginate concentration, CaCl2 concentration and temperature were confirmed through single factor test. Then according to Box-Benhnken center united experimental design principles, the above three factors were studied and analyzed with RSM, and the optimum immobilization conditions were summed up as follows： CaCl2 concentration was 2.05 mol/L, sodium alginate concentration was 2.9 % and the temperature was at 25.3℃. The prepared immobilized yeast cells were used in 12. Be wort fermentation at 28℃ for 7 d, which could make the sugar consumption rate of the fermenting liquid reach 75.2 %.
出处
《酿酒科技》
北大核心
2007年第6期61-64,共4页
Liquor-Making Science & Technology
关键词
啤酒酵母
响应面分析法
酵母细胞
固定化
优化
beer yeast
response surface methodology （RSM）
yeast cells
immobilization
optimization
