碳、氮源对啤酒废酵母产活酵母细胞衍生物影响  

Stress response of beer waste yeast in different carbon and nitrogen sources to produce live yeast cell derivative

作　　者：张健[1] 冯学愚[1] 刘小彬 张超[1] 孙吉远[1] 

机构地区：[1]宜宾学院生命科学与食品工程系,四川宜宾644005 [2]重啤集团宜宾分公司,四川宜宾644000

出　　处：《中国酿造》2009年第11期63-65,共3页China Brewing

摘　　要：以重庆啤酒集团宜宾分公司的废酵母为研究对象,探讨培养基中碳、氮源的含量及种类对啤酒废酵母产活酵母细胞衍生物(Live Yeast Cell Derivative,简称LYCD)的影响。结果表明,当葡萄糖为外加碳源(碳源含量为1.3%)、磷酸氢二铵为外加氮源(氮源含量为0.20%)、刺激时间为45min时,可使啤酒废酵母在37℃下产LYCD的活性强。The beer waste yeast of Yibin Corporation of Chongqing Beer Group was investigated in the different concentration and types of carbon and nitrogen source to produce Live Yeast Cell Derivative （LYCD）. The results showed that the LYCD of beer waste yeast reached higher activity under conditions of carbon source concentration 1.3% （glucose as the added carbon source ）, nitrogen source concentration 0.20% （diammonium hydrogen phosphate as the added nitrogen source）, stress time 45 minutes, and temperature 37℃.

关 键 词：啤酒废酵母 活酵母细胞衍生物 碳源 氮源 

分 类 号：TQ920.9[轻工技术与工程—发酵工程]