啤酒废酵母制备富铬酵母的研究  

Study on the preparation of chrommium-rich yeast

作　　者：张帅[1] 

机构地区：[1]广东肇庆学院轻工化学系,广东肇庆526061

出　　处：《中国酿造》2008年第3期91-93,共3页China Brewing

摘　　要：建立了利用啤酒废酵母制备富铬酵母的新工艺。通过正交试验分析确定了最佳工艺条件为在麦芽汁中添加啤酒废酵母,使料液比达到1:1,在麦芽汁中分3次添加CrCl3溶液,使其Cr3+达到200μg/mL,摇瓶培养16 h,制得的产品中有机铬浓度可达195.6μg/g。A new approach of preparation of Chromium-rich yeast from wasted brewer＇s yeast was introduced, by analyzing with orthogonal test, the optimal technological conditions were determined： the rate of material to liquid was 1：1 by adding wasted brewers yeast into wort, CrCl3 solvent was added into wort by three times, the concentration of Cr^3＋was 200μg/mL, then shaking-flask culture for 16h. The organic Chromium concentration in the product prepared by this method was 195.6μg/g.

关 键 词：啤酒废酵母 富铬酵母 二苯胺基脲 分光光度法 正交试验 

分 类 号：TQ920.9[轻工技术与工程—发酵工程] TQ926