食品与发酵工业 >

2010 , Vol. 36 >Issue 03: 98 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.03.032

食品与发酵工业

麦芽酵母提前絮凝(PYF)因子的研究

  • 石殿瑜 ,
  • 胡丽媛 ,
  • 邱然
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网络出版日期: 2010-03-25

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Research on Premature Yeast Flocculation Factor from Malt

  • Shi Dianyu ,
  • Hu Liyuan ,
  • Qiu Ran
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Online published: 2010-03-25

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摘要

通过考察6株酵母絮凝能力,选择对絮凝敏感的菌株83#为实验用菌株,确定了适合该株酵母的反应体系,以及絮凝现象与F值的关系。并在此试验的基础上,初步探讨了麦芽的酵母提前絮凝(PYF)因子与木聚糖含量的关系。

关键词： 酵母提前絮凝; 酵母浓度; 缓冲液pH; 麦芽PYF因子; 木聚糖

本文引用格式

石殿瑜 , 胡丽媛 , 邱然 . 麦芽酵母提前絮凝(PYF)因子的研究[J]. 食品与发酵工业, 2010 , 36(03) : 98 -102 . DOI: 10.13995/j.cnki.11-1802/ts.2010.03.032

Abstract

The sensitive strain 83# to PYF was selected from 6 experimental strains. The reaction system to fit the strain and the relationship between the PYF and the value F were determined. Based on of the method established,the correlation between araboxylan and PYF was preliminarily discussed.

Key words： premature yeast flocculation; concentration of yeast; pH of buffer; PYF substances from malt; araboxylan

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