酵母的开发利用研究进展  

The development and utilization of yeast

作　　者：石陆娥[1] 应国清[2] 唐振兴[1] 马杭圣[2] 熊文说[2] 

机构地区：[1]浙江工业大学化材学院,杭州310014 [2]浙江工业大学药学院,杭州310014

出　　处：《中国食品添加剂》2006年第5期62-65,104,共5页China Food Additives

摘　　要：目的介绍了酵母开发利用方面的情况,期望酵母可以被更加充分的利用。方法以大量的文献为依据,从利用酵母生产酵母精、从酵母中提取谷胱甘肽、葡聚糖等方面进行了归纳和综述。结果酵母已得到一定程度的利用。结论随着技术的进步,酵母必将得到更加广泛的利用。Objective： The development and utilization of yeast were introduced in the paper in order to improve its utilization. Methods： In according to typical references, the aspects of yeast, cellulose utilization, lignin utilization et al were comprehensive and conclusion. Results： Yeast has been utilized at a certain extent. Conclusions： With the development of technology, yeast must have a bright future.

关 键 词：酵母 利用 加工 

分 类 号：TQ649.93[化学工程—精细化工]