| 酿酒酵母细胞固定化研究 |
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| 引用本文： | 杜双奎,张菡,于修烛,李志西.酿酒酵母细胞固定化研究[J].西北农业学报,2006,15(3):208-211. |
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| 作者姓名： | 杜双奎 张菡 于修烛 李志西 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 |
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| 基金项目： | 西北农林科技大学校科研和教改项目 |
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| 摘 要： | 研究了海藻酸钙固定化技术在酿酒酵母上的应用。分析在不同条件下固定化酵母的发酵性能、机械强度,并对固定化酵母与游离酵母的发酵力进行分析。结果表明,酵母细胞固定化后,其使用寿命、发酵周期均有大幅度提高。海藻酸钠的浓度为3.0%,氯化钙浓度为2.0 mol/L,固定化时的温度为20℃,酵母细胞的固定化效果最为理想。
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| 关 键 词： | 酵母细胞 固定化 发酵 |
| 文章编号： | 1004-1389（2006）03-0208-04 |
| 收稿时间： | 2005-11-22 |
| 修稿时间： | 2005-12-20 |
Immobilization of Brewing Yeast Cell |
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| DU Shuang-kui,ZHANG Han,YU Xiu-zhu and LI Zhi-xi.Immobilization of Brewing Yeast Cell[J].Acta Agriculturae Boreali-occidentalis Sinica,2006,15(3):208-211. |
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| Authors: | DU Shuang-kui ZHANG Han YU Xiu-zhu and LI Zhi-xi |
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| Institution: | College of Food Science and Engineering, Northwest A& F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A& F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A& F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A& F University, Yangling Shaanxi 712100, China |
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| Abstract: | The application of calcium alginate immobilized method in brewing yeast cell.Studying the fermentation capability,mechanical intensity of immobilized yeast in different condition,analyzing the fermentation vigor between immobilized yeast and free yeast.The final result indicated the improvement in lifespan and ferment ation cycle of yeast cell after immobilizing,its concentration of sodium alginate is 3.0%,calcium chloride is 2.0 mol/Land immobilizing temperature is 20. |
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| Keywords: | Yeast cell Immobilization Fermentation |
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