啤酒废酵母抽提物制备工艺优化研究  

OPTIMIZATION of YEAST EXTRACT PRODUCTION from SPENT BREWER'S YEAST

作　　者：黄恩[1] 梁磊[1] 田小群 朱明军[1] 梁世中[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510640 [2]广州珠江啤酒集团有限公司,广东广州510308

出　　处：《食品研究与开发》2007年第8期8-11,共4页Food Research and Development

基　　金：广州市科技计划项目(2006Z3-E0271)

摘　　要：以啤酒废酵母为原料,采用自溶结合外加酶法制备酵母抽提物。外加蛋白酶可以提高产物中固形物及氨基氮得率;添加5mg/g干酵母的Protamex时,固形物得率和氨基氮得率分别比不加酶对照提高了24.7%和82.8%;添加5mg/g干酵母的Neurase时,氨基氮得率提高了62.3%。同时添加0.5mg/g干酵母的溶壁酶Lywallzyme和5mg/g干酵母的木瓜蛋白酶处理,上清液氨基氮含量达4580mg/L;固形物得率达60%。Yeast extract was produced from spent brewer＇s yeast of a beer factory by enzymatic treatments using proteases and lysing-wall enzymes. Adding 0.5 % （w/w） Protamex, the solid recovery and amino nitrogen recovery increased by 24.7 % and 82.8 % respectively. When the cells were treated using the combination of 0.05 % （w/w） Lywallzyme and 0.5 % （w/w） papain, the solid recovery reached 60 % and the amino nitrogen content of the autolysates reached 4580 mg/L.

关 键 词：啤酒废酵母 酵母抽提物 酶促自溶 固形物得率 氨基氮 

分 类 号：TS261.11[轻工技术与工程—发酵工程]