耐盐酵母及耐盐产酸酵母混合固定化及发酵性能的研究  

Mixed immobilization of salt-tolerant yeasts and acid-producing salt-tolerant yeasts and their fermentation properties

作　　者：杨秋明[1] 郭彩华[1] 蔡慧农[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《中国酿造》2009年第10期31-34,共4页China Brewing

基　　金：厦门市科技项目资助(3502Z20071102)

摘　　要：对不同耐盐酵母的混合配比以及固定化颗粒在生酱油培养基中的发酵情况进行了研究。结果表明:耐盐酵母和耐盐产酸酵母的混合比以2∶1为宜。利用海藻酸钙制备固定化耐盐混合酵母,固定化耐盐混合酵母的耗糖、产醇和产酯能力都有所提高,其产醇能力相对游离酵母提高了11%,产酯能力提高了13%左右。In this paper, a mixed ratio of different salt-tolerant yeasts and the fermentation of immobilized particles in raw soy sauce medium were studied. The results showed that the mixing ratio of the salt-tolerant yeast and the acid-producing salt-tolerant yeast was 2：1, preferably. By preparing the immobilized salt-tolerant mixed yeasts based on calcium alginate, the sugar consumption ability, alcohol-producing ability, and ester-producing ability of immobilized mixed salt-tolerant yeasts were all increased. Their alcohol-producing ability and ester-producing ability increased by about 11% and 13% than those free cells, respectively.

关 键 词：耐盐酵母 耐盐产酸酵母 混合比 海藻酸钙 

分 类 号：TS201.3[轻工技术与工程—食品科学]