摘要
通过改变普鲁兰酶添加量,研究其对啤酒酵母生长的影响。经过观察啤酒酵母菌落形态和生长曲线,结果表明,添加普鲁兰酶能够促进啤酒酵母生长,吸光值(A_(560))与细胞数量之间均存在良好的线性关系当普鲁兰酶添加量为120 U/kg时,啤酒酵母的菌落饱满、体积最大且吸光值(A_(560))最大。该方法能提高啤酒酵母的利用率,对食品发酵及风味改善有积极作用。
By changing the dosage of pullulanase, its effect was studied on beer yeast of growth. Through the observation of colony morphology and growth curve of beer yeast, the results showed that adding pullulanase could promote the growth of Saccharomyces cerevisiae, the absorbance value（A_（560）） were found between the cell number and a good linear relationship when the pullulanase concentration of 120 U/kg, the yeast colonies were plump and maximum size and maximum absorbance value（A_（560））. The results not only had important theoretical significance, but also improved the utilization rate of beer yeast, and had important contribution to food fermentation and flavor.
作者
汪裕强
Wang Yu-qiang(Qiannan Institute of Food and Drug Control,Guizhou DuYun55800)
出处
《生物化工》
2018年第1期5-8,共4页
Biological Chemical Engineering
基金
贵州省高层次创新型人才培养计划(黔科合人才[2015]4031号)
关键词
普鲁兰酶
啤酒酵母
菌落
生长曲线
Pullulanase
Beer yeast
Bacterial colony
Growth curve
