摘要
以海藻酸钠为载体,固定化啤酒酵母。研究了海藻酸钠浓度、CaCl2浓度、壳聚糖覆膜时间对固定化小球硬度的影响,并应用固定化啤酒酵母发酵生产酒精,分析了海藻酸钠(SA)浓度、CaCl2质量分数、海藻酸钠溶液与酵母悬液的体积比对酵母固定化的作用,并以糖消耗为指标评价了固定化作用。结果表明,海藻酸钠浓度对载体硬度影响最显著,固定化最适条件为海藻酸钠浓度2%、CaCl2浓度为3%、包埋比例为1:6和填充量17.5g/100mL时糖消耗最为显著。
Saccharomyces cerevisiae cell was immobilized by sodium alginate as carrier. The effects of varied factors such as the concentration of sodium alginate, calcium chloride and soak time in chitosan on the carrier hardness were studied. The immobilized carriers were used to ferment for alcohol production. The effects of the concentration of sodium alginate, calcium chloride, the volume ratio of sodium alginate and yeast suspension on yeast immobilization and the dosage of immobilized yeast on the consumption of wort brix in fermentation were analysised. The results showed that the concentration of sodium alginate was the most important factor on the carrier hardness, the immobilization optimum conditions were the concentration of sodium alginate was 2% and the concentration of calcium chloride was 3%, the ratio of sodium alginate and yeast suspension and filling faction were the the most important factors on the changes of wort brix, respectively 1：6 and 17.5 g/100 mL, were the best conditions.
出处
《食品科技》
CAS
北大核心
2013年第3期31-34,共4页
Food Science and Technology
关键词
海藻酸钠
啤酒酵母
固定化
发酵
SA
Saccharomyces cerevisiae
immobilization
fermentation
