摘要
利用海藻酸钙、琼脂分别对酵母细胞进行包埋，分析在不同条件下固定化酵母的发酵性能，机械强度及固定效果。实验表明海藻酸钙包埋的酵母在较低温度下使用性能较好。
The paper describe the method of immobilizing Saccharomycete cells by calcium al-ginate and agar,and studied the character of immobilized cells,The batch experiment resultsshown that the immobilized cells which covered by calcium alginate can be used well at lowerfermentative temperature.
出处
《北京农学院学报》
1996年第2期45-50,共6页
Journal of Beijing University of Agriculture
关键词
酵母菌
包埋
固定化
食品
Saccharomycete,Cover,Immobilization
