技术文摘 关键词：啤酒废酵母，残余内源蛋白酶，酵母自溶 [gap=658]Key words: waste brewer yeast；residue endogenic protease；yeast autolysis
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yeast autolysis solution 酵母自溶液
It was discussed that the factors which affect the yeast autolysis and the proceeding of preventing the yeast from autolysis in this paper.
文章讨论了啤酒酿造过程中影响啤酒酵母自溶的各种因素，并提出了防止啤酒酵母自溶的工艺措施。
Brewers' yeast was the most important factor for the beer quality, especially for its flavor. There were. many factors which can cause the yeast autolysis and then influence the beer quality.
啤酒酵母的质量对啤酒风味至关重要，由于各种原因会造成啤酒酵母的自溶，从而影响啤酒的质量。
These extracts were basically produced from bakers or brewers yeast using a simple autolysis procedure.
这时，面包和啤酒酵母抽提物基本上是简单的自溶法生产。
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