酵母热干燥法及其活性提高途径

Thermal drying methods of yeast and the ways to improve the activity

通过干燥的方法使酵母细胞脱水并进入休眠状态即固态活性干酵母,其储运方便,且可长期保存,广泛应用于酿酒、烘焙、生物防治等方面。在制备活性干酵母的过程中菌体干燥是一个重要环节,文章介绍了成本低、可行性高、能够长时间保存且能耗小的真空干燥、喷雾干燥、流化床干燥等热干燥方法的原理及应用进展;分析了整个热干燥过程前后影响活性干酵母活性的相关因素,包括酵母自身对外界环境的耐受力、酵母培养条件、保护剂添加、干燥工艺条件、贮藏及复水条件等;并进一步论述了提高其活性的方法。

Drying the yeast cells into a dormant state,that is,preparing solid active dry yeast,and the active dry yeast is convenient for transport and storage,and widely used in the fields of wine making,baking,biological control and so on.During the process of preparing active dry yeast,drying the yeast is an important step.It was introduced that the thermal drying methods,including drying methods of using vacuum,spray,and fluidized bed,which are economical,high in feasibility,low energy consumption,and can be preserve for a long time.Moreover,the factors affect the activity of dry yeast during the whole drying process were also analyzed,including the tolerance of the yeast to the external environment,the culture conditions of the yeast,the addition of the protective agent,the drying process,the storage and rehydration conditions,etc.finally,the methods to improve the activity of the yeast were discussed.