利用啤酒废酵母生产1,6-二磷酸果糖发酵工艺的研究

啤酒废酵母生产1,6 -二磷酸果糖发酵工艺进行了实验性探讨。正交试验结果表明:发酵液中氯化镁的浓度、pH是1,6 - 二磷酸果糖生产最主要的影响因素。最佳发酵参数为发酵温度37℃,葡萄糖浓度0.4mol/L,磷酸盐浓度0.4mol/L,pH6.5,有机溶剂的加量约6%。发酵液中1,6 -二磷酸果糖的量最高可达70.5mg/mL。     

由啤酒废酵母发酵提取1,6-二磷酸果糖的研究

探讨了由啤酒废酵母发酵提取1,6-二磷酸果糖（FI）P）的工艺。正交试验结果表明，发酵液中氯化镁的浓度、酸度是1，6-二磷酸果糖生产最主要的影响因素。最佳发酵参数为：发酵温度37℃，葡萄糖浓度为0．5mol／L。磷酸盐浓度0．4mol／L，酸度6．5，有机溶剂的加量约6％。1，6-二磷酸果糖在发酵液中的得率最高可迭69．8mg／mL。     

固定化酵母发酵啤酒实验研究

通过测定发酵过程中还原糖和双乙酰的含量变化研究了海藻酸钠固定化啤酒酵母细胞生产啤酒的性能。实验结果表明,固定化酵母发酵啤酒比游离酵母发酵啤酒能更快地利用还原糖,还原双乙酰。固定化酵母发酵啤酒第一批发酵由于需要酵母的大量增殖,主发酵约需要72h;在随后的批次发酵中,固定化细胞发酵啤酒主发酵48h,还原糖降至1.0%以下,双乙酰降至0.15mg/L以下,pH、酸度等均达到啤酒产品质量标准。该工艺菌种可反复利用,发酵时间短,提高了啤酒生产效率。     

啤酒废酵母的综合利用

啤酒废酵母是啤酒生产重要的副产物,现代大罐发酵,其产量约为啤酒产量的0.2%－0.3%（干基质量分数）。目前啤酒厂除将小部分酵母泥留作种子外,大部分连同其中残留啤酒直接排放,严重污染环境（酵母泥的生物需氧量BOD和化学需氧量COD均高达10万mg/L以上）。     

固定化啤酒废酵母对Cr6+吸附行为的研究

用啤酒废酵母作吸附剂,以海藻酸钠作包埋剂将酵母固定化制作成小球,分别从吸附时间、温度、Cp溶液质量浓度、pH等因素,研究啤酒废酵母菌体对C一的吸附特性.确定固定化啤酒废酵母对Cr“吸附的最佳条件为:吸附时间2h、温度25℃、C,溶液质量浓度60 mg/L、pH为2.在该条件下,对Cr6+最大吸附率为94.71％.其中,Ca2+、Na+、M矿、Cu“不会干扰啤酒废酵母对Cr6+的吸附,以1 mol/L盐酸的解吸效果最佳,解吸率达94.1％.     

黑龙江省轻工业科学研究院情报中心馆藏酿酒题录(2)

012 2　啤酒废酵母的研究利用0 12 3　诱导啤酒酵母细胞溶解释放蛋白质0 12 4　啤酒酵母的分离培养0 12 5　啤酒高浓度发酵工艺综述0 12 6　 10°黑米啤酒的研制0 12 7　红薯果啤饮料工艺的研究0 12 8　国外新型啤酒种种0 12 9　啤酒废酵母生产酵母味素的研究0 13 0　啤酒废酵母在白酒生产中的应用探讨0 13 1　草莓啤酒的研制0 13 2　用玉米粉或高粱作辅料酿制的非洲啤酒的营养成份0 13 3　啤酒废酵母提取ＳＯＤ研究0 13 4　影响啤酒苦味因素的探讨0 13 5　酒精生产及蒸馏废液处理新技术0 13 6　日本风行美容酒0 13 7　乌衣红曲酒糟烧生产工…     

啤酒废酵母酶解液作为有机氮源厌氧发酵制备丁二酸的研究

确定了以啤酒废酵母为原料,酵母酶解液中α-氨基氮含量为考察指标的蜗牛酶酶解破壁条件;并以啤酒废酵母酶解液为有机氮源,厌氧发酵制备丁二酸。结果表明蜗牛酶破壁效果最好,其最佳反应条件为蜗牛酶用量10mg/g干物质,pH6.5,40℃水浴,反应16h,酵母酶解液中α-氨基氮含量为0.504g/100mL;当发酵培养基中葡萄糖浓度为50g/L,啤酒废酵母酶解液作为有机氮源时,菌株Actinobacillus succinogenes NJ113可以产34.6g/L丁二酸,收率69%,和以酵母膏为有机氮源厌氧发酵制备丁二酸(丁二酸浓度为35.1g/L,收率70.2%)比较,产量相近,成本较低。     

利用酒头、酒尾研制啤酒营养白醋

以啤酒生产的酒头、酒尾为主原料，配以啤酒废酵母水解液、米曲汁及适量食用酒精，采用液态发酵法生产营养白醋。工艺要点有：醋酸菌的增殖培养与驯化；啤酒废酵母水解液制备；发酵液的制备；醋酸发酵；脱色及后处理。利用酒头、酒尾生产啤酒营养白醋可减少环境污染，增加社会效益和企业经济效益。     

酵母和乳酸菌发酵生产白啤酒研究

以 6 0 %大麦芽和 4 0 %小麦芽为原料 ,经上面酵母和乳酸菌L4混合发酵 ,研制生产出白啤酒。从 4株乳酸菌中筛选出适合白啤酒生产的L4菌 ,通过对发酵方式的选择 ,确定了酵母BLS 1和乳酸菌L4混合发酵方式 ,同时对酒花添加量、接种量及发酵温度和时间进行了讨论 ,制定出工艺路线 ,所得白啤酒质量符合标准。     

樟子松松针啤酒发酵工艺的研究

该试验通过对松针啤酒发酵工艺的研究,比较了不同的松针添加量、酵母接种量、松针添加阶段对松针啤酒感官评价的影响.利用正交试验优化、确定了最佳松针啤酒的发酵工艺为在后发酵前添加松针汁,松针的添加量为1.6kg/100L麦汁、酵母接菌量为0.4％.     

2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a secondary metabolite from D-fructose-1,6-diphosphate metabolism by Zygosaccharomyces rouxii

2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is an important aroma compound found in many fruits such as strawberries and pineapples and it is also produced by the soy-sauce-fermenting yeast Zygosaccharomyces rouxii after the addition of d-fructose-1,6-diphosphate to yeast-peptone-dextrose nutrient media. Dilute DMHF solutions exhibit a strawberry-like flavor while DMHF concentrates have a caramel-like aroma. In media containing D-fructose-1,6-diphosphate as the sole carbon source, growth of Z. rouxii and formation of DMHF were not observed. Although Z. rouxii cells grew in media with D-glucose as the sole carbon source, DMHF was only produced when media were supplemented with D-fructose-1,6-diphosphate. The DMHF concentration always correlated with the yeast cell count and D-fructose-1,6-diphosphate concentration. Addition of CaCl2 (up to 50 g.l(-1)) led to a higher DMHF concentration. Addition of Na2SO3 reduced the growth of Z. rouxii and inhibited DMHF formation. The amount of DMHF formed by Z. rouxii was not significantly affected by the addition of KH2PO4. DMHF concentrations of 5 and 10 g.l(-1) partially and completely inhibited the growth of Z. rouxii cells, respectively. Only the singly labeled furanone was formed after the addition of 1-13C-D-fructose-1,6-diphosphate to the medium. However, unlabeled DMHF was formed in the presence of (13)C(6)-D-glucose. Therefore, the carbons of the furanone originate exclusively from exogenously supplied D-fructose-1,6-diphosphate as no exchange with the internal pool of D-fructose-1,6-diphosphate occurs. This implies that DMHF is a secondary metabolite of Z. rouxii formed from D-fructose-1,6-diphosphate. We assume that at least the first step of the metabolism of D-fructose-1,6-diphosphate takes place in the cell wall or membrane of the yeast.     

Regulation of lactate production in Streptococcus bovis: A spiraling effect that contributes to rumen acidosis

When Streptococcus bovis was grown in batch culture with 6 g/L glucose at pH 6.7, maximum specific growth rate was 1.47 h(-1), and lactate was the primary fermentation product. In continuous culture at pH 6.7 and growth rate equal to .10 h(-1), little lactate was formed, and formate, acetate, and ethanol accounted for most of the product. When extra-cellular pH decreased to 4.7, intra-cellular pH declined to 5.4, and organisms switched back to lactate production. Intracellular concentration of fructose 1,6-diphosphate of batch culture cells was greater than 12 mM, a concentration that allowed maximal lactate dehydrogenase activity. When Streptococcus bovis was grown in continuous culture at pH 6.7, intracellular fructose-l,6-diphosphate declined to .4 mM, a concentration which gave little lactate dehydrogenase activity at pH 6.5 or greater. Decreasing pH of continuous culture to 4.7 increased intracellular fructose-1,6-diphosphate concentration to .8 mM. This concentration was still limiting if lactate dehydrogenase was assayed at pH 6.5, but nearly maximal activity was obtained when enzyme was assayed at pH 5.5. The small increase in fructose-l,6-diphosphate and decreased requirement of lactate dehydrogenase for fructose-l,6-diphosphate under acidic assay conditions, accounted for increased lactate production during low pH (4.7) continuous culture. These and other aspects of lactate regulation by Streptococcus bovis are discussed as factors leading to rumen acidosis. This pattern of regulation also helps to explain why rumen acidosis is difficult to reverse.     

啤酒糟中细菌的分离鉴定及其在啤酒糟发酵中的应用

该研究采用传统培养分离法从啤酒糟中分离细菌,通过形态观察及分子生物学技术对其进行菌种鉴定,选择其中3株细菌发酵啤酒糟,并与常规发酵真菌黑曲霉（Aspergillus niger）和出芽短梗霉（Aureobasidium pullulans）对比,以期获得对啤酒糟降解效果较好的细菌。结果表明,从啤酒糟中共分离得到6株细菌（编号为B1～B6）,经鉴定,分别为蜡样芽孢杆菌（Bacillus cereus）、梭状菌属（Clostridium sp.）、解淀粉芽孢杆菌（Bacillus amyloliquefaciens）、贝莱斯芽孢杆菌（Bacillus velezensis）、暹罗芽孢杆菌（Bacillus siamensis）、枯草芽孢杆菌（Bacillus subtilis）。其中解淀粉芽孢杆菌B3对啤酒糟的降解效果最好,且优于常规真菌,其发酵啤酒糟的蛋白质、总还原糖、阿魏酰低聚糖含量、木聚糖酶酶活、羧甲基纤维素酶酶活均最高,分别为25.26%、3.92%、10.01μmol/L、803.59 U及38.16 U。     

富硒啤酒酵母自溶条件的研究

本文研究了富硒啤酒酵母的自溶条件,并利用酶制剂改进其自溶条件,确定了富硒啤酒酵母的最适水解条件。     

Vitamin B1 and B2 ratio as a method of brewer's and food yeast identification

The data on vitamins B1 and B2 content in dry brewer's and baker's yeast are submitted. Their significance as these nutrients source is evaluated. Brewer's yeast are mainly the source of vitamin B1 while baker's yeast--the source of vitamin B2. 5 g of yeast give 10 per cent of vitamin B1 and B2 daily recommended allowance correspondingly. Vitamin B1 and B2 ratio has been proposed as a identification criteria of brewer's and baker's yeast. Ratio more than 1.0 gives evidence that this is brewer's yeast. Vitamin B1 content 4 mg per 100 g or more and at the same time vitamin B1 and B2 ratio exceeding 3.0 demonstrate high quality of brewer's yeast.     

氯化钠刺激对保加利亚乳杆菌生长及质膜流动性的影响

目的:研究NaCl刺激对保加利亚乳杆菌ATCC11842生长的影响,分析NaCl刺激下此菌细胞膜流动性和质膜脂肪酸组成的变化。方法:经不同浓度NaCl处理后,用荧光探针1,6-二苯基-1,3,5,-己三烯(DPH)研究细胞膜流动性的改变;用气相色谱法测定NaCl刺激下细胞膜脂肪酸组成的改变。结果:保加利亚乳杆菌能耐受的最高NaCl浓度为1.0mol/L。确定了在保加利亚乳杆菌中DPH孵育时间(60min)和温度(35℃)条件。当NaCl浓度为0.4mol/L时,此菌株中主要的脂肪酸为C16:0和C18:1;随着NaCl浓度增加,饱和脂肪酸/不饱和脂肪酸比率(SFA/UFA)从原来的0.57增加到0.78;同时,保加利亚乳杆菌存活率逐渐降低。结论:当NaCl浓度从0.2mol/L增加到0.8mol/L时,随着荧光偏振值和微黏度的增加,细胞质膜流动性减小,并且膜中饱和脂肪酸比率增加。     

啤酒废酵母蛋白水解物的制取工艺

利用啤酒废酵母资源,通过破壁预处理与复合酶降解相结合的工艺,制取特定相对分子质量范围的蛋白水解物.响应面分析结果表明,在温度55～60℃,pH6.6～6.8,β-葡聚糖酶用量15～20U/g(以酵母计)的条件下,有最高的肽提取率.酶解7h,蛋白质提取率大于82%,经HPLC测定,水解产物中65%组分的相对分子质量在210～635之间,处于二肽和三肽相对分子质量范围.     

Nutritional behaviour of Trogoderma granarium Everts (Coleoptera: Dermestidae) on leguminous seeds

To make out the nature of dietary deficiencies of pulses for Trogoderma granarium, brewer's yeast was added in different proportions. Additions resulted in no improvement of the dietary values of green gram (Phaseolus aureus Roxb.), black gram (P. mungo L.), Bengal gram (Cicer arietinum L.), kabuli gram (C. arietinum L.) and cowpea (Vigna sinensis Savi.). But in soybean (Glycine max Merr.) or lentil (Lens esculenta Moench.) addition of yeast gave higher adult populations. In French bean (P. vulgaris L.) with or without yeast no adults were formed. Yeast alone proved to be a poor food, but with glucose the growth of insects improved significantly. The addition of cholesterol to lentil, or glucose to French bean greatly increased their food value. This indicated that lentil was qualitatively and/or quantitatively deficient in sterol, but the poor food value of French bean was due to the presence of non-utilizable carbohydrates in the seeds.     

高压均质破碎啤酒酵母细胞壁的研究

采用高压均质机破碎啤酒酵母细胞壁提取细胞质中RNA,酵母浓度、工作压力及循环次数对细胞破壁率有影响,当酵母干物质浓度为15%,压力为70MPa,循环3次,酵母细胞破壁率达到70.99%。     

Beer brewing using a fusant between a sake yeast and a brewer's yeast

Beer brewing using a fusant between a sake yeast (a lysine auxotrophic mutant of sake yeast K-14) and a brewer's yeast (a respiratory-deficient mutant of the top fermentation yeast NCYC1333) was performed to take advantage of the beneficial characteristics of sake yeasts, i.e., the high productivity of esters, high tolerance to ethanol, and high osmotolerance. The fusant (F-32) obtained was different from the parental yeasts regarding, for example, the assimilation of carbon sources and tolerance to ethanol. A brewing trial with the fusant was carried out using a 100-l pilot-scale plant. The fusant fermented wort more rapidly than the parental brewer's yeast. However, the sedimentation capacity of the fusant was relatively low. The beer brewed using the fusant contained more ethanol and esters compared to that brewed using the parental brewer's yeast. The fusant also obtained osmotolerance in the fermentation of maltose and fermented high-gravity wort well.