利用有活力和无活力的啤酒废酵母生产酵母抽提物  

Utilization of spent brewer's yeast (active and inactivate) for the production of yeast extract

作　　者：武慧媛[1] 薛文通[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国调味品》2010年第5期62-65,共4页China Condiment

摘　　要：以两种形态的啤酒废酵母(有活力的和无活力的)为原料,制备酵母抽提物。实验表明,采用自溶法处理啤酒废酵母液(有活力的),最佳作用条件是在温度45℃、pH 5.5下,自溶28 h,所得酵母抽提液的氨基氮含量为5.16 g/L,氨基氮得率为6.77%,产品得率为69.01%;酶采用酶水解法添加木瓜蛋白处理啤酒废酵母粉(无活力的),最佳作用条件是在木瓜蛋白酶添加量2.5%(以酵母干重计)、温度55℃p、H 4.5下,酶水解时间18 h,所得酵母抽提液的氨基氮含量为3.35 g/L,氨基氮得率为4.31%,产品得率为76.66%。Yeast extract was produced from spent brewer＇s yeast（active and inactivate）.The optimum autolysis conditions were that pH was adjusted 5.5,at 45℃ and spent brewer＇s yeast（active） was autolyzed for 28hours,the content and the yield of amino acid nitrogen in supernatant was 5.16 g/L and 6.77%,the yield of products reached 69.01%.The optimum enzymatic hydrolysis conditions of adding papain were that papain was added by 2.5%（according to the dry weight of brewer＇s yeast）,pH was adjusted 4.5,at 55℃ and spent brewer＇s yeast（inactive） was hydrolyzed for 18 h,the content and the yield of amino acid nitrogen in supernatant was 3.35 g/L and 4.31%,the yield of products reached 76.66%.

关 键 词：啤酒废酵母 酵母抽提物 自溶 酶水解 

分 类 号：TS261.11[轻工技术与工程—发酵工程]