3种酵母酶解效果的对比研究

The contrast of the hydrolysis effects of three kinds of yeasts

采用酵母抽提物酶对3种酵母进行酶解,发现经过清洗后的啤酒废酵母的氨基酸态氮、总氮、固形物含量、回收率和转化率分别比未清洗的啤酒废酵母约高200%、65%、42%、18%和86%,而面包酵母酶解液的理化指标则位于二者之间。面包酵母酶解液在苦味、涩味和口感上较好,但是鲜味不如清洗过的啤酒废酵母酶解液。经过清洗的啤酒废酵母酶解液的苦味值比未清洗过的啤酒废酵母酶解液约降低了28.6%。

The yeast extract was used to hydrolysis three kinds of yeasts, they were bread yeast, wasted beer yeast and the washed wasted beer yeast. The results proves that the washed wasted beer yeast extract is about 200%, 65%, 42%, 18% and 86% higher than wasted beer yeast extract at amino nitrogen, total nitrogen, solid constituents, recovery and conversation. The physical and chemical indexes of the bread yeast are between them. But the bread yeast extract are better at bitter, astringent and taste, while its umami is not so good as the washed wasted beer yeast extract. The bitter of the washed wasted beer yeast extract has lowered 28.6% than the wasted beer yeast.