机构地区: 山东轻工业学院食品与生物工程学院
出 处: 《食品科技》 2003年第10期91-94,共4页
摘 要: 详细介绍了用啤酒废酵母制备富铬酵母的工艺过程,通过对影响成品中铬浓度的主要因素的分析,最终确定了其最佳工艺条件,制得的富铬酵母中有机铬的浓度可达188.1礸/g,适合工业化规模生产。 The preparation of Chromium-rich yeast from waste brewer抯 yeast was introduced in detail. By analyzing the main factors influencing the chromium抯 concentration in the product, the optimal technological conditions preparing Chromium-rich yeast from waste brewer抯 yeast were determined finally. The organic concentration in Chromium-rich yeast prepared in this method is 188.1礸/g, so it抯 fit for industrial scaled production.