固定化酵母在山西老陈醋全固态发酵工艺中的应用  

Application of immobilized yeast in Shanxi aged vinegar produced by solid-state fermentation

作　　者：赵小锋[1,2] 季彬[1] 曾杨[1] 杨鑫[1] 魏甲乾[1,2] 王治业[1,2] 周剑平[1,2] 

机构地区：[1]甘肃省科学院生物研究所,甘肃兰州730000 [2]甘肃省工业微生物工程技术研究中心,甘肃兰州730000

出　　处：《中国酿造》2009年第10期105-107,共3页China Brewing

摘　　要：总结了固定化酵母在山西老陈醋全固态发酵工艺中的应用情况,对固定化酵母的使用情况与活性干酵母发酵工艺作了对比,结果显示,固定化酵母应用于山西老陈醋生产中具有显著的特点和明显的优势,同时也指出了固定化酵母在推广应用过程中存在的困难和问题。The application of immobilized yeast in Shanxi aged vinegar by solid-state fermentation was summarized in this paper. The utilization and process of the immobilized yeast was further compared with those of the active dried yeast. The advantages and characteristics of the immobilized yeast in Shanxi aged vinegar production were introduced. In addition, the difficulties and problems were also pinpointed.

关 键 词：固定化酵母 活性干酵母 全固态发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]