| 用废啤酒酵母残渣酿造酱油的研究 |
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| 引用本文： | 戴玲,许子兵,朱志敏,刁俊锴,黄汝多.用废啤酒酵母残渣酿造酱油的研究[J].安徽大学学报(自然科学版),2000,24(1):96-100,104. |
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| 作者姓名： | 戴玲 许子兵 朱志敏 刁俊锴 黄汝多 |
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| 作者单位： | 安徽大学,生命科学学院,安徽,合肥,230039 |
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| 摘 要： | 以啤酒厂废弃的啤酒酵母提取甘露聚糖后的残渣为主要原料 ,以米曲霉沪酿3.0 4 2为菌种 ,按常规方法 ,固态低盐发酵生产酱油 ,具有成本低廉 ,工艺简便等优点。酱油的全氮利用率可达 70 % ,氨基酸生成率达 50 %以上。为开发新的蛋白质资源 ,为废啤酒酵母的综合利用 ,减少环境污染开辟了一条途径。
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| 关 键 词： | 废啤酒酵母残渣 酱油酿造 |
Studies on Beer Yeast Dregs for Brewing Sauce |
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| DAI Ling,XU Zi-bin,ZHU Zhi-ming,DIAO Jun-kai,HUAN Ru-dao.Studies on Beer Yeast Dregs for Brewing Sauce[J].Journal of Anhui University(Natural Sciences),2000,24(1):96-100,104. |
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| Authors: | DAI Ling XU Zi-bin ZHU Zhi-ming DIAO Jun-kai HUAN Ru-dao |
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| Abstract: | Beer yeast dregs which came from discarded beer yeast after being extracted mannan was used as raw material for brewing sauce.The common low salt solid state fermentation technology was adopted.Fermenter was Aspergilhus oryzae 3.042. The experimental results show that the utilization rate of total nitrogen could reach 70%. Amino acid productivity was over 50%. The processing technology was convenient and applicable. It opens a new way to comprehensive utilization of discarded beer yeast. |
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| Keywords: | discarded beer yeast dregs soy sauce fermentation |
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