共查询到19条相似文献,搜索用时 125 毫秒
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富集钙、铁、锌酵母在面包中应用的研究 总被引:3,自引:1,他引:3
酵母细胞能够将无机态微量元素钙、铁、锌转化成为有机 态的微量元素。采用富集培养方法,分别培养出富集高含 量钙、铁、锌的酵母菌,用此酵母菌发酵的面包中的矿物 元素含量高于普通酵母发酵的面包中的含量。 相似文献
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酵母细胞能够将无机态微量元素钙、铁、锌转化成为有机 态的微量元素。采用富集培养方法,分别培养出富集高含 量钙、铁、锌的酵母菌,用此酵母菌发酵的面包中的矿物 元素含量高于普通酵母发酵的面包中的含量。 相似文献
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本文研究了在不同培养基成分和同一培养基成分中,异常汉逊氏酵母,发酵性酵母和产朊酵母对Fe,Zn,Se的富集作用。结果表明:培养基成分,酵母朱和微量元素浓度会影食用酵母的生物富集作用,提高培养基中蛋白质和蔗糖的含量,有利于酵母菌对Fe,Zn,Se的富集。 相似文献
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莼菜富集锌的能力及其锌的分布探讨 总被引:11,自引:0,他引:11
用原子吸收分光光度法测定同一土壤栽培的5种作物及其环境(土壤,灌溉水)的锌含量,经方差分析和多生比较,玉米,马铃薯和两种水稻籽粒的锌含量彼此间无显著差异,均低于土壤背景值;而莼菜锌含量极显著地高于土壤背景值和另外4种作物,显示出莼菜对环境中的锌有很强的富集能力。采用先分离再测定的方法,进一步探索锌在莼菜各器官的几种大分子中的积累分布规律,结果表明,各器官均积累有锌,锌的分布量依次为:叶>主根>须根>茎;莼菜富集锌的70%以上结合于有机化合物中,在几种生物大分子中的锌含量依次为;蛋白质>水溶性多糖>碱溶性多糖。 相似文献
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酵母对锗的生物富集作用 总被引:5,自引:1,他引:4
本文以GeO_2为锗源,试验了2种6株酵母在生长培养过程中对无机锗的生物富集作用及生物有机化作用,优选出一株葡萄酒酵母(Saccharomyces Cerevisiae 1458)在含锗 100ppm的麦芽汁培养基中对错的富集量达到821ug/g,有机化率高达95%以上。 相似文献
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啤酒酵母生长周期短,对微量元素吸收率高,是可以将金属离子由无机态转化为有机态的理想载体。应用啤酒酵母将无机锌转化为有机锌,可以作为锌补充制剂,从而改善生物体对无机锌吸收利用难,避免出现肠胃不适甚而胃出血的现象,达到促进智力发育、增强免疫力等功效。研究了啤酒酵母富锌的最适培养条件。 相似文献
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Influence of Zinc on Distiller's Yeast: Cellular Accumulation of Zinc and Impact on Spirit Congeners
Raffaele de Nicola Nichola Hall Stuart G. Melville Graeme M. Walker 《Journal of the Institute of Brewing》2009,115(3):265-271
Accumulation of zinc by a whisky distilling yeast strain of Saccharomyces cerevisiae was studied during fermentation of malt wort and synthetic defined medium. Zinc uptake by yeast cells was very rapid in malt wort, as zinc (0.32 μg/mL) was completely removed from the fermentation medium within one hour. The type of fermentable carbohydrate had an impact on the kinetics of zinc accumulation, with maltose most effective at enhancing metal uptake at zinc concentrations above 3.2 μg/mL. Enriching yeast cells with zinc by “preconditioning” impacted on the production of flavour congeners in the distillates produced from fermented cultures. Such distillates were characterised by an altered flavour and aroma profile. In particular, the production of some higher alcohols increased when yeast cells were preconditioned with zinc. This phenomenon is yeast strain related. Industrial fermentation processes, including brewing and distilling, may benefit from optimization of zinc bioavailability in yeast cultures resulting in more efficient fermentations and improved product quality. 相似文献
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Poreda Aleksander Antkiewicz Piotr Tuszyński Tadeusz Małgorzata Makarewicz 《Journal of the Institute of Brewing》2009,115(1):78-83
Magnesium, zinc and calcium are the elements that are involved in the regulation of metabolic activity of yeast and/or other processes such as flocculation and cell division. The requirements for specific ions may be subject to changes in successive fermentations performed by the same biomass. The aim of this work was to analyze the changes in calcium, magnesium and zinc concentration in malt broth (9°P) and in the yeast over four successive fermentations. For all ionic species analysed, the qualitative uptake and release patterns observed during subsequent fermentations were similar. In the lag phase of the fermentation, yeast cells accumulated the metal ions under investigation, in order to liberate them later to an extent that depended on the specific metal and fermentation number. Some differences were noted when qualitative comparison of these processes was performed. During the first fermentation with the yeast culture, the maximum content of each ion in the yeast biomass was two‐to threefold higher than in the subsequent fermentations. Calcium, magnesium and zinc levels in the biomass did not exceed 1, 6 and 0.6 mg/g yeast dry weight respectively. 相似文献
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于13.4P麦汁中分别添加不同含量的FeSO4·7H2O和ZnSO4·7H2O,接入富铁、富锌酵母进行常规啤酒发酵,同时以空白麦芽汁发酵作为对照;在整个发酵过程中,跟踪检测酵母生长情况、pH、外观糖度、双乙酰、高级醇变化、后酵结束各理化指标,发现添加FeSO4·7H2O离子浓度为1.3516×10-6的麦汁经富铁酵母发酵14d后,双乙酰含量为0.067mg/L,高级醇含量为56.2mg/L,酒精度为4.615,真正发酵度达67.6%;添加ZnSO4·7H2O,离子浓度为1.6638×10-6的麦汁经富锌酵母发酵14d后,双乙酰含量为0.049mg/L,高级醇含量为59.1mg/L,酒精度为4.670,真正发酵度为67.3%,啤酒风味基本不变,缩短了发酵周期,提高了产品质量。 相似文献
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使用絮凝酵母进行酒精连续发酵的研究 总被引:2,自引:0,他引:2
S.cerevisiaeKG.是从多株优良菌株分离得到的。这株菌种在生长、酒精发酵和絮凝特性等方面具有较高的活力。对这株酒精酵母的絮凝特性,即温度、pH、Ca+2浓度、菌体浓度和可发酵性糖对酵母絮凝特性的影响以及发酵液静置时酵母沉降分布进行了研究,并将该菌株应用在酒精连续发酵过程中(酒精连续发酵装置为具有细胞循环的双罐系统),酒精生产强度达到了30.5g/1·h。 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