Position: Home > Articles > A Research on Constant Bread Yeast Culturing in Tower Fermentor
Journal of Agricultural University of Hebei
1998
(3)
99-101
塔式发酵罐连续培养面包酵母的研究
作 者：
苑社强
单 位：
河北农业大学科研食品厂
关键词：
塔式发酵罐;连续培养;面包酵母
摘 要：
以糖密为原料用塔式发酵罐连续培养面包酵母，单位时间内干酵母的产量是间歇发酵法的2～3倍．且具有明显的设备投资少，占地面积小，质量稳定，节省人力、物力，管理方便等特点。
译 名：
A Research on Constant Bread Yeast Culturing in Tower Fermentor
作 者：
Yuan Sheqiang (Factory of Scientific Researh Food Products ,HAU,Baoding 071000)
关键词：
Tower fermentor; Constant culturing; Bread yeast
摘 要：
The constant bread yeret culturing by means of molasses as raw materials and tower fermentor as container, the output of dried yeast doubles or triples that of intermittent fermentation. Moreover, it possesses such obvious superiorities as less equipment-investment, smallerland - occupying, fine quality, uncomicated management, and sparing use in both man powerand material resources, etc.
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