苹果酒酵母优良固定化载体的筛选  

Screening of Better Carriers to Immobilize Cider Yeast

作　　者：白雪莲[1] 章华伟[2] 岳田利[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]浙江工业大学药学院,浙江杭州310014

出　　处：《食品与发酵工业》2009年第2期44-47,共4页Food and Fermentation Industries

摘　　要：以7#苹果酒酵母为试验材料,系统研究了3种固定化载体海藻酸钙、海藻酸钙-聚乙烯醇和海藻酸钙-壳聚糖固定苹果酒酵母后的物理性能和发酵性能,包括固定化载体的机械强度、通透性、显微结构和固定化酵母的酒精发酵能力、发酵苹果酒理化指标、酒精发酵稳定性,结果表明海藻酸钙-壳聚糖具有良好的机械强度(34.32 g/mm2)和通透性(0.1209),固定化后苹果酒酵母发酵力强,初始发酵的苹果酒酒质好,原酒酒精度达9.8%,残糖和酸度分别仅为2.75 g/L、2.77 g/L,且固定化酵母发酵性能稳定,在连续发酵13批次时,原酒酒精度仍维持在9.1%以上。In our continuous study on screening of superior carriers to immobilize cider yeast 7^# , three kinds of material were selected, including alginate-Ca, PVA-alginate-Ca and chitosan-alginate-Ca （ACA）. The physical and fermentative properties of these immobilized carriers were systematically investigated. The results were shown that cider yeast immobilized by ACA has better mechanical intensity（34.32g/mm^2） , penetrability（0. 1295） and continuous fermentation capability. The aleoholicity of primary cider can achieve at 9.8%. The content of residual sugar and acid are 2.75g/L, 2. 77g/L, respectively. It was suggested that ACA is a superior carrier to immobilize cider yeast and would have potential applicability in cider production.

关 键 词：苹果酒酵母 固定化载体 海藻酸钙-壳聚糖 

分 类 号：TS261.1[轻工技术与工程—发酵工程]