作　　者： ; ; ;

机构地区： 河北经贸大学生物科学与工程学院

出　　处： 《中国酿造》 2007年第9期18-21,共4页

摘　　要： 对啤酒酵母细胞的固定化条件进行了研究,使用不同浓度的海藻酸钠与不同浓度的氯化钙反应包埋酵母细胞,分批发酵的结果表明:用2%海藻酸钠与4%的氯化钙反应所制得的固定化细胞能够达到最佳的效果,发酵性能和机械强度均达到最佳化。以最佳固定化条件固定啤酒酵母细胞进行啤酒发酵,研究其最佳的发酵条件,结果表明:采用接种温度8℃～10℃,主发酵温度13℃～15℃,pH4.3,填充量0.45g/mL时,发酵速度快,双乙酰含量低。易酿成淡爽型风味良好的啤酒。 The batch fermentation in beer production was performed using immobilized yeast cells by sodium alginate and calcium chloride. The immobilization and fermentation conditions were studied. The results indicated that when 2% sodium alginate and 4% calcium chloride were used for immobilization, the optimal conditions of fermentation were as follows： inoculation at 8℃-10℃, primary fermentation at 13℃- 14℃, pH 4.3, and filling fraction of 0.45 g/ml, Under the conditions, the speed of fermentation was improved, while the concentration of diacetyl was reduced, which was helpful for the production of light beer with nice flavor.

关 键 词： 固定化细胞 啤酒酵母 发酵

领　　域： [生物学] [轻工技术与工程] [轻工技术与工程]