利用酵母营养盐提高酵母活性的研究  

Investigation on Application of Yeast Nutrient Salt to Improve Yeast Activity

作　　者：高尔焕 

机构地区：[1]浙江钱啤集团股份有限公司,浙江萧山311217

出　　处：《酿酒科技》2001年第4期28-29,共2页Liquor-Making Science & Technology

摘　　要：酵母营养盐能为酵母提供所需的生长素和微量矿物质元素 ,使酵母形体均匀、健壮 ,不易衰老 ,提高酵母活性 ,提高啤酒中双乙酰还原能力 ,缩短发酵周期10%～15 %。营养盐的添加较适于凝集性酵母菌种 ,添加量在20～40mg/L之间。(永光)The somatotropin and the trace mineral elements provided by yeast nutrient salt for the growth of yeast could not only make strong and symmetrical form of yeast which could effectively fight against senium but also improve the yeast activities which could then improve the reducibility of biacetyl in beer and shorten fermentation time by 10%～15%. And the addition of nutrient salt is more preferable for compendency yeast species with the addition quantity 20～40mg/L.

关 键 词：酵母 营养盐 活性 添加量 啤酒 

分 类 号：TS261.11[轻工技术与工程—发酵工程]