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胞内海藻糖含量对冷冻面团中酵母抗冻性的影响 总被引:2,自引:0,他引:2
用不同的方法将活性干酵母进行了处理,研究了处理后的酵母在冷冻面团体系中的发酵力和抗冻力,试验发现,用高渗溶液、甘油和海藻糖的处理的酵母发酵力均有所提高,其中海藻糖处理对酵母的抗冻力的保护作用非常显著,冷冻一个月后酵母抗冻力可达到80.7%。为了分析抗冻性的提高是否与酵母胞内海藻糖含量有关,分剐测试了几种不同方法处理的酵母的胞内海藻糖含量,发现在酵母海藻糖含量大于12%时,抗冻性与海藻糖含量没有直接相关性。复合处理的酵母发酵力提高,但不适于冷冻,推测是由于细胞膜稳定性下降。 相似文献
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杨桃干型果酒固定化发酵研究 总被引:2,自引:0,他引:2
研究几种酵母固定化发酵杨桃果汁制作干型杨桃果酒的发酵工艺。杨桃进行酶解取汁、成分调整后。分别进行固定化和游离发酵对比试验、不同温度下固定化发酵对比试验、复合酵母茵种固定化发酵优化试验。结果表明,杨桃果汁加入200mg,L偏重亚硫酸钾,调整总糖261g/L,总酸(以柠檬酸计)5.5g/L,并以0.2%葡萄酒干酵母为主发酵菌种,配合0.05%生香干酵母和0.05%酿酒高活性干酵母进行固定化发酵,可得到酒质较好的干型杨桃果酒。 相似文献
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啤酒废酵母自溶条件的研究 总被引:1,自引:0,他引:1
本文探讨了以啤酒废酵母为原料,采用自溶法生产酵母抽提物的条件。结果表明:以食盐为啤酒酵母自溶促进荆的最佳作用条件是10%的啤酒酵母悬浮液在pH5.0、温度50℃、食盐浓度3%T,自溶40h,所得酵母抽提液的氨基氮含量为O.498g/100mL.产品得率47.50%。风味非常醇厚。 相似文献
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利用啤酒酵母生产酵母味素的研究 总被引:7,自引:4,他引:7
以啤酒酵母为主要原料,通过自溶法和酶解法生产酵母味素。研究了洗涤、均质、自溶时间、酶制剂的选择及搅拌等因素对酵母细胞自溶的影响。得出了啤酒酵母自溶的最佳工艺条件,即啤酒酵母经0.5%NaHCO3脱苦,加2.5倍体积的水和3%食盐,胶体磨均质1min,55℃自溶10h,加入1.5%蛋白酶和0.2%葡萄糖酶自溶12h(搅拌20min停30min),然后95℃灭酶10min,再加入核酸酶55℃自溶3.5h,经分离、浓缩可获得68.5%N酵母味素。 相似文献
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本文试验以啤酒废酵母为原料,采用自溶液中外加从大麦芽根中提取的5‘-磷酸二脂酶,来探讨啤酒废酵母自溶过程中不同因素对5‘-磷酸二脂酶定向水解酵母RNA生成5‘-核苷酸的影响,然后得出提高酵母精中呈味核苷酸含量的最佳酶解工艺条件,从而大大地提高了酵母精中呈味核苷酸的含量,生产的膏状酵母精(含水份28.7%)产品中5‘-核苷酸含量高达2067.5mg/100g。 相似文献
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西番莲干型果酒固定化发酵工艺 总被引:2,自引:0,他引:2
探讨了几种酵母固定化发酵含酸量较高的西番莲果汁制作干型西番莲果酒的发酵工艺。对西番莲进行酶解取汁、成分调整后,分别进行了固定化发酵和游离发酵对比试验,不同温度下固定化发酵对比试验以及采用复合酵母菌种固定化发酵方式进行酒质优化试验。结果表明:西番莲果汁加入0.02%偏重亚硫酸钾,调整pH3.8,总糖20.8%,总酸(以柠檬酸计)1.2%,并以0.3%葡萄酒干酵母为主发酵菌种,配合0.05%生香干酵母和0.05%酿酒高活性干酵母进行固定化发酵可得到酒质较好的中等酒精度(11%v/v ̄13%v/v)的干型西番莲果酒。 相似文献
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鲢鱼蛋白质凝胶性差、鱼腥味重是限制其精深加工的主要原因。为了探究糖基化对鲢鱼肉糜凝胶色泽、质构及风味等的影响,选取葡萄糖、低聚异麦芽糖、葡聚糖、L-阿拉伯糖和木糖作为还原糖。利用紫外分光光度计、色差仪、pH计、质构仪和感官评价测定样品的接枝度、色泽、pH值、质构和风味变化。结果表明:添加L-阿拉伯糖和木糖的鲢鱼肉糜凝胶的接枝度高达(58.24±0.62)%和(61.89±2.06)%,与未加糖的对照组相比,2组样品的pH值显著下降(P<0.05),褐变和质构指标显著增加(P<0.05);定量描述分析发现,糖基化可以降低鲢鱼肉糜凝胶的鱼腥味,增加肉香味、烤味和烧焦味;喜好度评价表明,要控制接枝度为44.85%~61.89%,才能获得整体可接受度良好的产品。因此,L-阿拉伯糖和木糖是2种较好的还原羰基,可以用于增强鲢鱼肉糜凝胶的质构和香气。 相似文献
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以响应面方法对Sporidiobolus pararoseus WZ012产类胡萝卜素的摇瓶发酵条件进行了优化。在Plackett-Burman实验的基础上,利用中心组合设计研究了4个主要因素(葡萄糖、酵母膏、KH2PO4、接种量)对产类胡萝卜素的影响。结果表明,较高浓度的酵母膏和较大的接种量有助于类胡萝卜素的生产,而较高浓度的葡萄糖和KH2PO4有助于生物量的提高,生物量与类胡萝卜素产量之间没有必然的联系。优化得到的发酵培养基组成(g/L)为:葡萄糖60.23、酵母膏12.21、KH2PO41.68、接种量为8.38%。在此条件下红酵母产类胡萝卜素的最大产量为29.3mg/L,较优化前提高了54.1%。类胡萝卜素成分分析表明主要含有β-胡萝卜素、圆酵母素和红酵母红素这3种类胡萝卜素物质,其中β-胡萝卜素占62.5%。 相似文献
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球拟酵母OS-194是一株单产赤藓糖醇的耐高渗酵母,该菌株高产赤藓糖醇的最佳培养基配方为葡萄糖10g/dL,酵母膏0.5g/dL,尿素0.1g/dL.最适培养条件是在摇瓶转速150r/min的条件下于35℃培养4d.在上述培养条件下,该菌株赤藓糖醇的耗糖转化率高达29.6%.磷是限制OS-194菌株高产赤藓糖醇的主要因素,当培养液中的磷质量浓度低于31.5mg/L时,赤藓糖醇的产量最高;随着磷质量浓度的升高,该菌株赤藓糖醇的产量降低,而酒精的产量和生物量却有明显升高.同时,OS-194菌株还能利用果糖、蔗糖和D-甘露糖产赤藓糖醇. 相似文献
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ET Sayed Y Saito T Tsujiguchi N Nakagawa 《Journal of Bioscience and Bioengineering》2012,114(5):521-525
It was revealed that the dry powder yeast extract (YE) has the ability to act as a biocatalyst as well as a mediator in a biofuel cell. The yeast extract, from Nihon Pharmaceutical Co., Ltd., was used as a biocatalyst in an open air cathode biofuel cell containing phosphate buffer for glucose oxidation. The anode medium with only the YE showed an immediate activity by producing a current and delivering power depending on its concentration. By adding glucose to the anode medium, the anode potential decreased with time to -0.2?V vs. normal hydrogen electrode (NHE), and produced a higher power compared to that without glucose. The biofuel cell produced an open circuit voltage (OCV) as high as 1?V. 相似文献
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以芒果和胡萝卜为原料酿造复合果酒,并对其发酵工艺进行研究。采用单因素实验和响应面优化试验,分析原料比、SO2添加量、初始糖度、初始pH、酵母添加量对复合果酒发酵的影响,并得到最优发酵条件。结果表明,最佳发酵条件为:芒果与胡萝卜原料比例为2:1(V/V)、SO2添加量为55 mg/L、初始糖度为24%、初始pH为3.5、酵母接种量为0.12%。在此最优条件下,芒果胡萝卜复合果酒酒精度为13.62% vol、残糖4.6 g/L、总酸8.8 g/L、干浸出物23.0 g/L、甲醇98 mg/L。酒体色泽橙黄饱满、透明清亮,有浓郁的果香和酒香,口感甘甜醇厚。 相似文献
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A fed-batch operation for high density cultivation of Sulfolobus solfataricus (DSM 1617) in a bench-top fermentor using a feed medium composed of glucose and yeast extract was investigated. The highest maximal cell density obtained in controlled fed-batch cultures was 21.7 g/l. Although higher yeast extract concentrations in the medium favored greater cell biomass yield, cell growth ceased with low cell densities. It was observed that large amounts of inorganic ions, such as sulfate, ammonium, potassium and phosphate ions, were accumulated in the culture broth at higher yeast extract concentrations. This was due to either the addition of the titrant or feeding of yeast extract during cultivation. Fed-batch cultures with additional mineral salts in the feed medium showed much lower cell biomass, indicating that accumulation of inorganic ions has a significant inhibitory effect on the growth of S. solfataricus. Inhibition of cell growth by the presence of mineral ions was further confirmed by the batch culture experiments. Some plausible mechanisms which can account for the growth inhibition at higher mineral ion concentrations have been suggested. 相似文献
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Capita R Alonso-Calleja C Sierra M Moreno B Del Camino García-Fernández M 《Meat science》2000,55(4):471-474
The effect of trisodium phosphate (TSP) solutions treatments on the sensory evaluation of poultry meat has been explored since TSP was recently approved by USDA for its usage in poultry processing to eliminate Salmonella contamination. In the present study, fresh chicken thighs were dipped in water (control sample) and in 8, 10 and 12% TSP solutions (treated samples) for 15 min. Raw samples' color, smell and overall acceptability and cooked thighs' color, smell, flavor, texture and overall acceptability were evaluated by consumer panelists. The evaluation of raw pieces after treatment or after 7 days storage at 2°C revealed that, with the exception of 12% TSP solutions treatment, sensory quality was not adversely affected by TSP. The color, smell and overall acceptability hedonic scores for the boiled thigh meat were not different between the treated samples and the control ones. Only the color, flavor and overall acceptability of thighs dipped in 12% TSP were rated significantly lower than the control sample. These results suggested that TSP solutions have good potential as dips to sanitize chickens carcasses 相似文献