摘要
对不同耐盐酵母的混合配比以及固定化颗粒在生酱油培养基中的发酵情况进行了研究。结果表明:耐盐酵母和耐盐产酸酵母的混合比以2∶1为宜。利用海藻酸钙制备固定化耐盐混合酵母,固定化耐盐混合酵母的耗糖、产醇和产酯能力都有所提高,其产醇能力相对游离酵母提高了11%,产酯能力提高了13%左右。
In this paper, a mixed ratio of different salt-tolerant yeasts and the fermentation of immobilized particles in raw soy sauce medium were studied. The results showed that the mixing ratio of the salt-tolerant yeast and the acid-producing salt-tolerant yeast was 2：1, preferably. By preparing the immobilized salt-tolerant mixed yeasts based on calcium alginate, the sugar consumption ability, alcohol-producing ability, and ester-producing ability of immobilized mixed salt-tolerant yeasts were all increased. Their alcohol-producing ability and ester-producing ability increased by about 11% and 13% than those free cells, respectively.
出处
《中国酿造》
CAS
北大核心
2009年第10期31-34,共4页
China Brewing
基金
厦门市科技项目资助(3502Z20071102)
关键词
耐盐酵母
耐盐产酸酵母
混合比
海藻酸钙
salt-tolerant yeast
acid-producing salt-tolerance yeast
mixed ratio
calcium alginate
