摘要
采用海藻酸钠包埋法对酿酒酵母1450进行固定,研究了海藻酸钠浓度和氯化钙浓度对固定化颗粒机械强度和包埋量的影响,同时通过添加材料对固定化颗粒的特性进行了进一步的改进,并对固定化颗粒的发酵稳定性和贮藏特性进行了探索。结果表明,采用6%海藻酸钠∶6%明胶为9.0∶1.0、氯化钙浓度为0.05mol/L进行酿酒酵母的固定化,可以获得具有较好机械强度和通透性及细胞渗漏少的固定化颗粒;固定化酵母连续发酵性能稳定,在低温条件下贮藏6周其活性保持完好。
Calcium alginate entrapment method was used to immobilize saccharomyces cerevisiae 1450. The effects of sodium alginate and calcium chloride concentration on mechanical intensity and entrapment amount of immobilized granule were studied. At the same time, the characteristics of immobilized granule including its fermentation stability and storage properties were also investigated. The results indicated that the use of 6 % sodium alginate and 6 % glutin （ratio 9.0：1.0） in 0.05 mol/L calcium chloride could produce immobilized granule with high mechanical intensity, good permeability and small leakage, the granule could keep stable fermentation performance for continuous fermentation, and its activity remained well after 6 weeks storage under 4℃ in 0.05 mol/L calcium chloride solution.
出处
《酿酒科技》
北大核心
2007年第11期29-31,33,共4页
Liquor-Making Science & Technology
关键词
固定化酵母
制备
发酵稳定性
贮藏特性
immobilized yeast
preparation
fermentation stability
storage properties
