| 啤酒废酵母制备1,6-二磷酸果糖的研究 |
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| 引用本文： | 王迎辉,卢晓霆,常启龙.啤酒废酵母制备1,6-二磷酸果糖的研究[J].食品科技,2008,33(11). |
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| 作者姓名： | 王迎辉 卢晓霆 常启龙 |
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| 作者单位： | 长春工业大学生物工程学院,长春,130012 |
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| 摘 要： | 啤酒废酵母生产1,6-二磷酸果糖发酵工艺进行了试验性探讨。正交试验结果表明,啤酒废酵母发酵生产FDP的最佳工艺参数为:发酵体系中葡萄糖的加量为0.5mol/L、无机磷的浓度为0.4mol/L、pH6.5、转化时间6h。
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| 关 键 词： | 1 6-二磷酸果糖 啤酒酵母 发酵 |
Study on the fermenting technology of Fructose-1,6-diphosphate with brewer's yeast |
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| WANG Ying-hui,LU Xiao-ting,CHANG Qi-long.Study on the fermenting technology of Fructose-1,6-diphosphate with brewer's yeast[J].Food Science and Technology,2008,33(11). |
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| Authors: | WANG Ying-hui LU Xiao-ting CHANG Qi-long |
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| Abstract: | This paper discussed the technology of Fructose-1,6-diphosphate with brewer's yeast carefully. The best condition of Fructose -1,6 -diphosphate with brewer's yeast was glucose concentration 0.5 mol/L, inorganic phosphate concentration 0.4 mol/L, pH=6.5, 6 h. |
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| Keywords: | Fructose-1 6- diphosphate brewer's yeast fermentation |
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