用于醋酸菌营养盐的废酵母自溶液研究  

Study on autolysis solution of waste yeasts used as a nutrition for acetic acid bacteria

作　　者：徐玲[1] 王文风[1] 周广田[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《中国酿造》2007年第10期16-19,共4页China Brewing

摘　　要：为进一步降低醋酸的生产成本,考察并优化了酵母自溶的影响因素与条件,探索采用廉价的废酵母水解液作为有机氮源替代酵母浸粉的可行性。结果表明,自溶反应的最佳条件为加水量200%,初始pH7,0,自溶温度50℃,食盐添加量3%,时间48h。进一步以酵母自溶液对醋酸菌进行摇瓶培养,结果表明,当以酵母自溶液替代酵母浸粉时,醋酸菌浓度的提高超过54%,醋酸含量的提高超过10%。In order to further decrease the production cost of acetic acid, the feasibility to use autolysis solution of waste yeasts as organic nitrogen source instead of yeast extract, was investigated. The influential factors for yeast autolysis were studied to optimize the autolysis conditions. The results indicated that the optimal autolysis conditions were as follows： water 200%, NaCl 3%, initial pH 7.0, autolysis temperature 50℃, and autolysis time 48 h. Then the autolysis solution was used for shake culture of acetic acid bacteria. The results showed that the concentration of acetic acid bacteria and acetic acid were improved more than 54% and 10%, respectively, when yeast autolysis solution was used instead of yeast extract. Hence, the application of autolysis solution of discarded beer yeast possessed a promising prospect in acetic acid production when alcohol was used as raw material.

关 键 词：废酵母 自溶条件 氨基酸态氮浓度 

分 类 号：TQ926.4[轻工技术与工程—发酵工程]