啤酒废酵母生产酵母浸粉及其应用的研究进展  

Research Progress in Using Waste Beer Barm to Produce Yeast Extracting Powder and Its Application

作　　者：耿鹏飞[1] 蒋世云[1] 傅凤鸣[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《酿酒科技》2013年第8期88-92,共5页Liquor-Making Science & Technology

摘　　要：全面系统阐述啤酒废酵母生产酵母浸粉及应用的研究进展。通过分析,指出原料的预处理、破壁方法和自溶技术是酵母浸粉生产工艺的核心。预处理一般通过稀释、过筛除杂和沉降分离完成。破壁方法有物理法、化学法、酶处理法等,综合破壁法已经成为研究的焦点。自溶的强化可以通过添加化学物质激活内源酶和添加外源酶实现。某些微生物的培养可以使用国产酵母浸粉替代部分进口产品,节约生产成本,达到其最优化使用。酵母浸粉的生产不仅具有可观经济效益,而且促进了企业清洁生产,社会效益也相当可观,所以利用啤酒废酵母生产酵母粉将成为酵母浸粉生产行业的趋势。The research progress in the production of yeast extracting powder by using waste beer barm and its application was systematically reviewed in this paper. Pretreatment of raw materials, wall breaking methods and autolysis technology is the core of the production of yeast extract- ing powder. Pretreatment is usually done by dilution, sifting subtraction and settlement separation. Wall breaking methods include physical methods, chemical methods, and enzyme treatment etc., and the method of comprehensive wall breaking has become the research focus. Autolysis could be enhanced by adding chemical agents to activate endogenous enzymes and adding exogenous enzyme. Homemade yeast extracting pow- der could be used instead of imported products for the culture of some microbes to save production cost and to achieve the maximum use potentials. In short, the production of yeast extracting powder by using waste beer barm could not only produce satisfactory economic benefits but also promote clean production in enterprises and achieve considerable social benefits. Accordingly, the use of beer waste barm to produce yeast extracting powder would become the development trend irt this industry.

关 键 词：啤酒废酵母 酵母浸粉 替代 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.5[轻工技术与工程—食品科学与工程]