| CASA酵母固定化方法的研究 |
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| 引用本文： | 李宪臻,严复.CASA酵母固定化方法的研究[J].微生物学杂志,1989(1). |
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| 作者姓名： | 李宪臻 严复 |
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| 作者单位： | 大连轻工业学院 大连 |
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| 摘 要： | 为了增加同定化酵母的使用时间,本文在交联海藻酸钙包埋法的基础上,引入柠檬酸强化剂,制成柠檬酸强化海藻酸钙固定化酵母。它的机械强度与海藻酸钙无差別。由于柠檬酸的络合作用,阻止了钙离子的溶出,因此,在磷酸缓冲液中稳定。载体内微环境的改变,提高了发酵活性,使发酵时间缩短为16小时。
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| 关 键 词： | 柠檬酸 发酵活性 酵母 强化 |
STUDY ON IMMOBILIZED METHOD OF YEAST OF CASA |
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| Li Xianzhen Yan Fu.STUDY ON IMMOBILIZED METHOD OF YEAST OF CASA[J].Journal of Microbiology,1989(1). |
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| Authors: | Li Xianzhen Yan Fu |
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| Abstract: | The Carrier of CASA was prepared by introducing citric acid as strength reagent into the method of cross-linked Ca-alginate to prolong servicetime of immobilized yeast. Its mechanical intensity was the same as the intensity of Ca-alginate. It is stable in phosphate buffer. Fermentation activity of immobilized yeast of CASA was increased because of improvement of microenvi ronment of carrier. Fermentation time was decreased to 16 hours. |
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| Keywords: | citric acid fermentation activity yeast strengthen |
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