啤酒废酵母综合破壁法提取酵母味素技术

Extraction of Yeast Monosodium Glutamate from Waste Beer Yeast by the Synthetic Technique of Breaking and Dissolving Cell Wall

研究了高压均质、酶法溶胞、温差破壁3种细胞壁破碎法对啤酒废酵母抽提物(酵母味素)的得率、蛋白质的转化率及氨基氮溶出率的影响。结果表明,在适宜的自溶条件下,利用综合破壁法可使酵母抽提物中酵母味素得率、蛋白质的转化率及氨基氮溶出率显著提高。

The effects of three cell wall-breaking methods （including high-pressure homogeneity, dissolution of cell by enzyme and the method of freezing and dissolving cell wall） on the yield of yeast monosodium glutamate, protein conversion rate, and the dissolving rate of amino nitrogen were studied. The results showed that under proper autolysis conditions, the use of the synthetic technique （which combined all the three methods scientifically） could effectively enhance the above-mentioned three rates.