啤酒废酵母细胞破壁方法的研究  

Research on the Cell Wall-Breaking Method of Waste Beer Yeast

作　　者：孟国庆[1] 王传宝[1] 朱陶[1] 张海丽[1] 王宜磊[1] 

机构地区：[1]菏泽学院生命科学系,山东菏泽274000

出　　处：《中国果菜》2014年第12期30-34,共5页China Fruit & Vegetable

基　　金：山东省科技计划项目(2011GSF2114);菏泽市科技计划项目(2010S002)

摘　　要：本文采用反复冻融法、超声波法、微波法、盐法、酶法、液氮研磨等方法对啤酒酵母细胞进行破壁处理,对细胞破壁率、海藻糖得率和破壁时间进行分析比较,结果表明:微波法的细胞破壁率(49%)和海藻糖得率(5.64%)最高,且时间(30min)最短。通过对这6种破壁方法的研究,为啤酒废酵母的综合开发利用提供理论数据和技术条件。The methods of repeated freezing and thawing, ultrasonic, microwave, salt, enzymatic and liquid nitrogen grinding on wall-breaking were compared and the trehalose yield and broken walls of time were analyzed in this study. Results showed that the method of microwave was the best way to get the rate of broken yeast cells （49%）, the trehalose yield （5.64%） and the time （30min）. Through the study of the six wall-breaking methods, we provided experimental basis and technical conditions to further comprehensive exploitation and utilization of waste beer yeast.

关 键 词：啤酒废酵母 破壁方式 革兰氏染色 海藻糖 

分 类 号：Q93-3[生物学—微生物学]