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A Novel Method for Accurate Measurement of Yeast Flocculence
Author(s): 
Pages: 64-67
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  酵母絮凝性酵母悬浮液初始浓度缓冲液pH值组分用量比例;
Abstract: 建立了1种快速、灵敏分析特定酵母絮凝性能的新方法.通过考察酵母悬浮液初始浓度、缓冲液pH值、各组分用量比例、体系水质等多因素对酵母絮凝性能的影响规律,优化确立了该测定体系的最佳参数:pH3.90的缓冲液2.7 mL和0.8 mL初始浓度0.3 g/mL的酵母悬浮液,体系适宜水质选择经离子交换处理后的纯净水.该方法操作简便,测定结果准确可靠.
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