酵母细胞破壁技术研究与应用进展  

Study and applications of technology aboutbreaking yeast cell wall

作　　者：杨翠竹[1] 李艳[1] 阮南[1] 牟德华[1] 康明丽[1] 

机构地区：[1]河北科技大学生物科学与工程学院,石家庄050018

出　　处：《食品科技》2006年第7期138-142,共5页Food Science and Technology

基　　金：石家庄市科技局重大科技攻关课题(05117132A)

摘　　要：随着啤酒行业的发展,啤酒生产中带来的废酵母数量与日俱增,造成了环境污染,废酵母的再利用成为人们关注的焦点。酵母细胞内具有丰富的营养物质,充分利用这些营养物质需要对酵母细胞进行破壁,因而破壁技术就显得尤为重要。系统论述了当前破碎酵母细胞壁的方法和原理,以及各种方法的优缺点和应用现状,对酵母破壁技术的应用前景进行展望。With the development of brewing industry, beer production will bring more waste yeast, which causing environmental pollution. The reuse of rejecting yeast has become the focus of people＇s attention. Yeast cells have rich nutrients. Taking all these nutrients require to break the yeast cells, so the technology of broken cell wall is particularly important, so discusses the current methods and principles of yeast cell wall broken, as well as the advantages and disadvantages of various methods and the application status. The application foreground of the breaking technology of Yeast cell wall is prospected.

关 键 词：酵母细胞壁 破壁方法 应用 

分 类 号：TS201[轻工技术与工程—食品科学]