啤酒酵母泥中的功能性成分及其应用前景  

The functional component and application prospect of waste brewer's yeast

作　　者：丁宏伟[1] 王春玲[1] 丁红洁 

机构地区：[1]齐鲁师范学院生物系,山东济南250013 [2]文登市第一人民医院,山东威海264400

出　　处：《齐鲁师范学院学报》2013年第3期133-136,共4页Journal of Qilu Normal University

基　　金：齐鲁师范学院院级青年教师科研基金项目(2012L1004)

摘　　要：啤酒酵母泥是啤酒生产中的重要副产物,其营养素含量丰富,种类齐全,是天然的营养来源和营养载体,充分开发和利用啤酒酵母泥,不仅可以变废为宝,又可增加经济效益。通过对近年来啤酒酵母泥功能性成分、应用状况进行调查研究,从而对啤酒酵母泥的应用前景略作阐述。Waste brewer＇s yeast was important by -product in beer＇s processing. There were a great deal of nutrition in the waste beer＇s yeasts which were natural sources of nutrition. We can not only turn the waste into treasure, but also enhance the economic benefits for society. In the paper the functional component, application status and development trend about the waste brewer＇s yeast are summarized on recently research and some literature.

关 键 词：啤酒酵母泥 开发利用 功能性成分 应用前景 

分 类 号：TS201.1[轻工技术与工程—食品科学]