学术
酵母的开发利用研究进展
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石陆娥[1] 应国清[2] 唐振兴[1] 马杭圣[2] 熊文说[2]
[1]浙江工业大学化材学院,杭州310014 [2]浙江工业大学药学院,杭州310014
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
目的：介绍了酵母开发利用方面的情况，期望酵母可以被更加充分的利用。方法：以大量的文献为依据，从利用酵母生产酵母精：从酵母中提取谷胱甘肽、葡聚糖等方面进行了归纳和综述。结果：酵母已得到一定程度的利用。结论：随着技术的进步，酵母必将得到更加广泛的利用。[著者文摘]
文章出处:
《中国食品添加剂》-2006年5期,104 -62-65,104页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2006）05-0062-04
The development and utilization of yeast
SHI Lu-e, YING Guo-qing,TANG Zhen-xing, MA Hang-sheng, XIONG Wen-shuo （ 1, College of Chemical Engineering and Materials Science, Zhejiang University of Technology, Hangzhou 310014; 2, College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014）
Abstract:
Objective： The development and utilization of yeast were introduced in the paper in order to improve its utilization. Methods： In according to typical references, the aspects of yeast, cellulose utilization, lignin utilization et al were comprehensive and conclusion. Results： Yeast has been utilized at a certain extent. Conclusions： With the development of technology, yeast must have a bright future.[著者文摘]
Key words:
yeast; utilization; processing
收稿日期: 2006-04-20
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