Journal of Guangdong University of Technology ›› 2007, Vol. 24 ›› Issue (4): 13-16.

• Comprehensive Studies • Previous Articles     Next Articles

The Influence of Sodium Alginate-Chitosan Immobilized Beer Yeast on Beer Fermentation

  

  1. (Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,China)
  • Online:2007-11-08 Published:2007-11-08

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Abstract: Sodium alginate-chitosan compound hydrogel used as carrier,to embed beer yeast,the influence of Such factors as the concentration of sodium alginate,immobilized time,the concentration of chitosan and tectorial membrane time on fermentation of immobilized beer yeast is studied and the flavor substance made by sodium alginate-chitosan immobilized beer yeast by 7964E type mass spectrum is analysed.The result shows that the flavor substance accords with ZhuJiang Beer,Kingway Beer and HeineKen.

Key words: Sodium alginate； Chitosan； immobilized carrier； beer yeast； appearance degree of

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