耐盐酵母固定化方法的初步研究  

Preliminary Research on the Immobilization of Salt-tolerant Yeast

作　　者：杨秋明[1] 郭彩华[1] 蔡慧农[1] 王璋[2] 

机构地区：[1]集美大学生物工程学院 [2]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2010年第6期85-88,93,共5页Food and Fermentation Industries

基　　金：厦门市科技项目资助

摘　　要：以不同的固定化材料对耐盐酵母进行固定化,从中选择适宜的固定化载体。采用正交实验确定了适宜固定化的条件,并采用SPSS统计软件进行极差和方差分析。结果表明,海藻酸钠-氯化钙固定化耐盐酵母优于琼脂、明胶固定化耐盐酵母,当海藻酸钠浓度4g/100mL,CaCl2浓度为1.4mol/L,发酵温度为28℃时,耐盐酵母的固定化效果较好。In order to get the best carrier, we used different materials to immobilize the salt-tolerant yeast. The optimal immobilization parameters were studied by orthogonal experiments, and range analysis and variance analysis were done by using SPSS. The final result showed the sodium alginate and calcium chloride were better than agar and gelatin in immobilization of the salt-resistance yeast. The optimum conditions were the concentration of sodium alginate 4 g/100 mL, calcium chloride 1.4 mol/L, at 28℃. Under this condition, the effect of immobilization was better

关 键 词：耐盐酵母 固定化 载体 真正发酵力 

分 类 号：TS201.3[轻工技术与工程—食品科学]