啤酒酵母富集钙的研究  

Study on Beer Leaven Gather Calcium

作　　者：张智[1] 于家鹏[1] 尹彦洋[1] 

机构地区：[1]东北林业大学食品科学与工程学院,哈尔滨150040

出　　处：《酿酒》2007年第1期56-58,共3页Liquor Making

摘　　要：研究了高钙啤酒酵母的培养工艺及条件,通过研究不同培养条件对酵母得率,酵母中钙含量的影响,得知在培养基中添加一定量的钙盐,可大幅度提高酵母体内的含钙量;钙盐的添加量只要在适当的范围内,酵母的产量与普通酵母无明显差别,而含钙量可明显升高。This text studied the development craft condition of the high calcium leaven, by research the differently culture mediums＇ influence to the rate of production of leaven and the content of calcium. Known be increasing one fixed amount calcium in the culture medium, can raise the content of the calcium of the leaven significantly. By controlling the content of calcium in the culture medium can get the same leaven as common, but the content of the calcium in the leaven cells had been raised significantly.

关 键 词：啤酒酵母 钙 富集 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.9[轻工技术与工程—食品科学与工程]