固定化生长酵母细胞快速发酵生产啤酒

<正> 啤酒是一种营养丰富的国际性低酒精度饮料酒。随着我国经济发展和人民生活水平的日益提高,对啤酒的需要量越来越大,啤酒工业在国民经济中将占据越来越重要的地位。因此采用新型发酵技术,改革啤酒工艺,满足人民的需要,是摆在我们面前的一项紧迫任务。 国内几乎所有啤酒厂仍然采用传统的分批式发酵工艺,生产周期长,劳动强度大,设备

Rapid Fermentation of Beer by Immobilized Growing Yeast Cell

Entrapping Yeast cells in calcium alginate gel, We Succeeded in the rapid mass production of beer on a scale of 6.5 ton per batch.Yeast cells immobilized in gel grow very well, and gradually increase in number, Such yeast cells can be used over again for more than 20 times,corresponding to over 40 days. Comparing with the conventional method, the present way of fermentation of beer by immobilized growing yeast cells has the following advantages, (1) Significant shortening of the whole fermentation from 21 days to 12 days. (2) Considerable increase of the output of beer withont addition of fermentors, (3) Low energy requirement, and (4) Low operating cost. The auality of the beer produced by this method is as good as that of the conventional beer. More than 200 tons of beer have been manufactured with this new method and distributed in the market.