Bao Mon Vi Sinh Moi Truong

B GIO DC V O TO TRNG I HC NNG LM TP.
H CH MINH KHOA MI TRNG V TI NGUYN
BI BO CO VI SINH MI TRNG
TI:
NG DNG VI SINH VT TRONG SN XUT BNH M

G/V HNG DN: L QUC TUN NHM 4.1 - LP DH08DL: 1. Phm Quc Khnh 2. Trn Hunh Thanh Danh 3. Nguyn Hong Khnh Ngc 4. inh Th Minh Nguyt 5. Mai Th Ngc Nhn 6. Phm Th Thu Tho 7. Nguyn Th Phng Thy
Trng H Nng Lm TP.HCM
Khoa Mi Trng v Ti Nguyn
Gii thiu:
Mc d s hiu bit ca con ngi v nm men v nhng tnh cht ca n mi c hn 150 nm, nhng ngay t thi c i, ngi ta bit dng bt ni (c l gm qun th vi sinh vt to axit lactic v vi lai nm men). n u th k 19, nm men bia, nm men thi t nh my ru bia c con ngi s dng lm bnh m. Cui th k 19, nhiu ci tin k thut nh h thng thng kh (nc Anh), k thut li tm tch nm men ra khi mi trng tng trng (M) c dng sn xut men bnh m. Lc by gi Pasteur cho rng nm men c th c nui trong dung dch ng ma vi amoniac, l ngun Nit duy nht mi c ng dng. Sau i chin th I v th II, vic sn xut nm men Sacharomyces v Candida pht trin mnh. C nhiu bng sng ch nh du nhng tin b v k thut nui trong giai an ny, ch yu l an Mch v c. Sau , cng vi s pht trin chung ca k thut ln men vic ci tin trang thit b v chng nm men c nh hng ln trong qu trnh sn xut nm men hin i.
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I. NGUYN LIU LM BNH M
I.A. Nguyn liu chnh I.A.1. Bt m I.A.2. Nm men lm bnh m I.B. Nguyn liu ph gia I.B.1. Nhim v ca cc cht trong ph gia: I.B.2. Tnh nng ca ph gia trong cng ngh l m bnh m Vit Nam:
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II.
GII THIU CHUNG V VI SINH VT (NM MEN) TRONG SN XUT BNH M SACCHAROMYCES
II.A. Tn gi II.B. Phn loi II.C. c im hnh thi v kch thc II.D. Thnh phn cu to II.E. Thnh phn ha hc II.F. Sinh trng v sinh sn II.F.1. Sinh trng II.F.2. Sinh sn II.G. Dinh dng v con ng chuyn i vt cht trong t b o nm men II.H. c im nm men dng trong sn xut
III.
SN XUT NM MEN
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III.A. Nguyn liu sn xut nm men III.B. Quy trnh sn xut nm men III.B.1. Sn xut men p t r ng III.B.2. Sn xut men kh III.C. nh hng ca cc yu t mi trng n tc tng hp sinh khi nm men III.C.1. Nhit III.C.2. pH ca mi trng III.C.3. nh hng ca cht ha hc III.C.4. nh hng nng r ng
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III.C.5. nh hng ca cng khng kh v khuy trn ln tc tng trng ca nm men III.D. Trang thit b cn thit cho mt c s sn xut men bnh m III.D.1. B phn sn xut men III.D.2. Trang b phng k thut III.D.3. V sinh
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IV.
PHN LOI NM MEN DNG TRONG SN XUT
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IV.A. Phn loi theo dng IV.B. Phn loi theo v
V. VI.
CC PHNG PHP BO QUN MEN GING QUY TRNH SN XUT BNH M
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VI.A. Quy trnh sn xut chung VI.B. Gii thch quy trnh VI.C. Quy trnh sn xut nc ta
VII. VAI TR CA NM MEN TRONG QUY TRNH S N XUT 44 VIII. H HNG BNH DO VI SINH VT
VIII.A. Vi sinh vt trong bt VIII.B. nh hng ca vi sinh vt n phm cht ca bt trong bo qun VIII.C. H vi sinh vt bnh m VIII.D. H hng bnh do vi sinh vt
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IX.
MT S NG DNG KHC CA NM MEN
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IX.A. Ln men ru IX.B. Sn xut bia IX.C. Sn xut ru vang v sampanh IX.D. Ch vc-xin H5N1 cho gia cm t men bnh m KT LUN Cc ngun ti liu tham kho
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I.
NGUYN LIU LM BNH M:

I.A.1. Bt m:
I.A. NGUYN LIU CHNH

Bt m l nguyn liu chnh sn xut bnh, c ch bin t ht la m. Bt m c hai loi: bt m trng v bt m en. Bt m trng c sn xut t ht la m trng, bt m en c sn xut t ht la m en. Ngun nguyn liu ch yu ca nc ta l nhp t nc ngoi (nhp bt m v la m) v ta ch nhp loi la m trng. La m trng c hai loi: loi cng v loi mm. La m cng c cht lng cao hn.
I.A.1.1/ Thnh phn ha hc ca bt m:

Thnh phn ha hc ca bt m ph thuc vo thnh phn ha hc ca ht v ph thuc vo ht bt. Nhng c im th nh phn bt m v mt s lng v cht lng nh theo gi tr dinh d ng v tnh cht nng bnh ca bt. Cc cht dinh dng trong bt c hng cao th c c th tiu ha d hn, nhng bt m hng thp li c vitamin v cht khong cao hn. Bt m ch yu gm gluxit v protit, c th v thnh phn c trnh by bng di y:
Hm lng cc gluxit v protit chim khong 90% trng lng bt m v Protit ca bt m Hm lng protit c trong cc hn g bt m khc nhau th khng ging nhau. Hm lng protit tng dn t bt hng cao n bt hng thp, nh nh v mt dinh dng th protit trong bt hng cao gi tr hn protit trong bt hng thp Protit trong bt m gm 4 loi: Anbumin (ha tan trong n c) Globulin : ha tan trong dung d ch mui trung tnh Protalamin: ha tan trong dung dch ru 60 80% cn tn gi l Gliadin. Glutenlin : ha tan trong dung d ch kim 0,2%
Lp DH08DL Bo co vi sinh mi trng
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Trong 4 loi ni trn th hm lng Anbumin v Globulin chim khong 20%, cn 80% l Protalamin v Glutenlin, v t l protalamin v glutenlin trong bt m l tng ng nhau. Bt m nho vi nc ri yn mt thi gian s to thnh Gluten. Ra bt nho cho tinh bt tri i cn li mt khi do l Gluten. Gluten thu c khi ra qua bt nho gi l Gluten t. Trong gluten t c khong 60 70% nc. Hm lng gluten t trong bt m dao ng trong phm vi rt ln, t 15 n 55%. Khi bt m c cht lng bnh thng th t l Gluten t ph thuc vo hm lng protit ca bt. Vi cc loi bt m sn xut t ht b hng, su bnh, ny mm, do sy nhit qu cao th hm lng Gluten t gim v tnh ht nc ca protit b thay i. Hm lng v cht lng Gluten bt m ph thuc vo ging la m, iu kin trng trt, ch sy ht, ch gia cng nc nhit, ch bo qun Gluten ca bt m cht lng cao thng c n hi tt, chu ko va phi. Nu Gluten c chu ko ln th bnh lm ra xp do gi c kh tt. Cn nu dung bt m cht lng cao v chu ko nh th bt nho thng b chy khng t yu cu, bnh lm ra t xp. Chnh v cht lng ca Gluten c nh hng ln n qu trnh ch bin v cht lng sn phm nh vy nn trong sn xut bnh quy thng s dng bt c cht l ng yu v trung bnh. Trong qu trnh ch bin c th vn dng cc yu t ca nhit , nng mui n, cng nho ci thin nhng tnh cht vt l ca Gluten. Gim nhit nho th Gluten tr nn cht hn, tng nhit nho th Gluten n nhanh nhng kh nng gi kh km v bnh t n hn. Mui n c tc dng lm cho Gluten cht li v tng kh nng ht nc ln, cng thy phn protit gim i r rt. Cng nho lm tng qu trnh to hnh Gluten nhng lm gim kh nng gi kh ca Gluten. Axit ascorbic, kali bromat, pe roxyt v mt s cht oxi ha khc c tc dng l m cho Gluten cht hn cn cc cht kh th c tc dng ngc li. S lng Gluten khng nh hng ln n cht lng bnh quy, song hm lng Gluten tng th m ca bt nho tng, do thi gian nng b ko di. V vy, ta cn hn ch s lng Gluten trong khong 27 -30%. Gluxit ca bt m: gluxit trong bt m gm c: tinh bt dextrin, xenluloza, hemieluloza, gluxit keo, cc lo i ng. Qu trnh to thnh gluxit c biu din bi pht trin tng qut sau : 6CO2 + 6H2O C6H12O6 + 6O2 Glucoza c to nn s chuyn thnh cc gluxit khc. Qu trnh quang hp c thc hin nh nng lng mt tri v sc t xanh ca cy (clorofin).
Lp DH08DL Bo co vi sinh mi trng Trang 2
Tinh bt: l gluxit quan trng nht ca tinh bt. Trong hng bt cao cha n 80% tinh bt. Tinh bt ca cc loi bt khc nhau th khng ging nhau v hnh dng, kch thc, kh nng trng n v h ha. ln v nguyn ca ht tinh bt c nh hng n tnh rn chc, kh nng ht n c v hm lng ng trong bt nho. Ht tinh bt nh v ht tinh bt v th c ng ha nhanh hn. Trong cc ht tinh bt, ngoi tinh bt ra cn c mt lng nh axit photphoric. Axit silicic, axit bo v cc cht khc. Dextrin: l sn phm to ra u tin trong qu trnh thy phn tinh bt. l nhng cht keo to thnh vi nc mt dung dch dnh. Khi l ng phn t v tnh cht ca dextrin ph thuc v o mc thy phn ca tinh bt. Ng i ta phn ra thnh cc nhm dextrin sau y: Amilodextrin: l hp cht cu to ging tinh bt, khi tc dng vi iot cho mu tm Eritrodextrin: l hn hp c khi lng phn t nh hn, tc dng vi iot cho mu Acrodextrin v maltodextrin l nh ng dextrin n gin nht, khi tc dng vi iot khng cho mu c trng. Trong bt m sn xut t bt m ny mm c cha t 3-5% l dextrin. Dextrin t lien kt vi nc, do khi bt nho c hm lng cao cc dextrin th bnh lm ra km dai. Xenluloza: cng c cng thc chung ging tinh bt nhng rt khc nhau v cu trc phn t v cc tnh cht ha hc. Phn t xenluloza gm trn 1500 gc glucoza. Xenluloza khng tan trong n c lnh v nc nng. Thy phn xenluloza bng axit kh khn hn thy phn tinh bt nn khng th tiu ha c xenluloza v chnh l ng xenluloza lm gim gi tr dinh dng ca bt. Trong bt hng cao c khong 0,1 0,15 % xenluloza, cn trong b t hng cao th cha 2 3 % xeluloza. Hemixenluloza: l polisacarit cu to y cc gc pentozan (C5H8O4)n v hecxozan (C6H10O)n. Hemixenluloza khng ha tan trong n c nhng ha tan trong kim. N d thy phn hn xenluloza. Hm l ng hemixenluloza ph thuc vo hng bt, thng khong 2 8%, c th ngi khng tiu ha c hemixenluloza. Gluxit keo: l cc pentozan ha tan, ch yu cha trong ni nh ca ht. Trong bt m hm lng gluxit keo vo khong 1,2%. Gluxit keo c tnh ho na rt cao. Khi trng n trong nc cc gluxit keo cho ta nhng dch keo ny c nh hng r rt n cc tnh cht l hc ca bt nho.
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ng trong bt: cha mt lng khng ln lm. Trong bt c cha khong 0,1 0,5 maltoza. Trong bt m sn xut t ht ny mm th hm lng maltoza tng ln r rt. ng ch yu nm trong phi ht. Hm lng sacaroza trong bt m khong 0,2 0,6%. Hm lng chung cc loi ng ph thuc vo loi bt v cht lng ca ht. Cht bo: cc lipit l nhng cht hu c k nc, c cu trc khc nhau, khng ha tan trong nc nhng ha tant rong cc dung mi h u c. Trong cc lipit ca bt m, ngoi cc cht bo trung tnh cn phi k n cc photphorit, sterin, sc t.Trong bt cc lipit trng thi t do v trng5 thi kt hp vi protit, gluxit. Nhng hp cht ny c nh hng n tnh cht cc gluten, chng lm cho cc gluten n h i hn. Hm lng chung ca cht bo trong bt m vo khong 0,1 2% ty theo hng bt m. Vitamin: trong bt m c cha rt nhiu vitamin nh B1, B6, PPVitamin cha nhiu lp alrong. Ty theo hnh bt m th hm lng vitamin cng khc nhau. Hng bt cng cao th vitamin cng th p v ngc li. Men trong bt: l nhng protit c tnh cht xc tc. Trong bt c cha rt nhiu men lm nh hing n cht lng bt, cc loi men quan trng nh: Men thy phn tinh bt v protit nh: proteinaza, polipeptidaza, anpha amilaza, beta-amylaza. Ngoi ra bt m cn c cc men khc nh : lipaza, lipoxydaza * Tp cht trong bt m: Trong bt m c cha rt nhiu tp cht nh su, mt v tng nhiu trong qu trnh bo qun.
I.A.1.2/ Vic phn hng v nh gi cht lng bt m:

Vic phn hng bt m l ht sc quan trng bi v i vi tng hng th thnh phn ha hc, hoa l rt khc nhau dn n tnh cht rt khc nhau. Thc t phn loi da rt nhiu v o qu trnh ch bin. sn xut bt m thng dng dy chuyn nghin bt nhiu h c phn loi. to h m lng Gluten, ln mu sc ca bt sau mi h nghin r t khc nhau c trng cho tng hng. nh gi cht lng bt m theo tiu chun ca Nh nc th cc ch s trong tiu chun cht lng bt m c c trng bng tnh trng v sinh v hng bt. Cc ch s cht lng y gm c: mi v, nhim trng, hm lng cc cht st v m. Bt phi khng c mi l, v l, hm lng tp cht khng qu 3mg/kg bt, m ca bt phi nh hn 15%... Cc hng bt khc nhau th khc nhau v tro, trng, mn, axit v hm lng Gluten t.
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tro l ch s c bn xc nh hng ca bt, th m vo ngi ta cn dng trng v mn na. Cn hm lng Gluten, axit khng c tr ng cho hng ca bt v ch s ny lun lun bin ng. tro: Hng ca bt c xc nh bng hm lng cm (v qu, v ht). Xc nh trc tip hm lng cm rt kh khn, do hng ca bt c th hin gin tip qua tro, xc nh tro t ng i n gin hn. tro ca ni nh la m vo khong t 0,4 0,45%, tro ca cm khong 7 8,3%. Do bt m hng cao cha t tro hn bt m th hng thp. Nhiu n c trn th gii ly bt tro lm ch s c bn xc nh hng ca bt m . mn: mn ca bt c trng cho mc nghin. Bt hng cao th mn hn, c ngha l gm t cc phn t nh hn. mn ca bt nh hng n gi tr thc phm v qu trnh ch bin cng nh cht lng ca thnh phm. qu trnh hnh thnh bt nho c kch thc ln s chm trng n, bt cng mn th cng d hnh thnh bt nho do tc trng n ca Gluten trong bt th b hn trong bt mn v b mt ring ca bt b hn. trng: Cc lp v qu, v ht thng cha nhiu sc t, ni nh cha t sc t hn. Bn thn ni nh c cha sc t caratinoit n n bt m thng c mu trng ng. trng ca bt khng phi lc no cng quan h cht ch vi tro, chnh l lp anrong ca ht khng c mu nhng hm lng tro li c t hn. S lng v cht lng Gluten: Cht lng ca bt m c trng bng Gluten. Gluten ca bt hng cao hn thng c mu sng hn v ht nc ln hn. Bt c hm lng Gluten cao thng c tnh cht nng bnh cao ph thuc vo cht lng Gluten. Kh nng to kh ca bt c c trng bng lng CO2 thot ra trong mt thi gian nht nh v ng vi mt lng bt nho nht nh. Kh nng to kh ph thuc vo hm lng ng v kh nng sinh ng ca bt. Cht lng cc Gluten cng cao th cht lng ca bt m cng cng cao. Gluten ca bt hng cao thng c mu sng cao hn v ht nc ln hn. axit: nh gi cht lng ca ht th axit l mt yu t. axit ca bt m khong pH = 5,8 6,3 . axit v hm lng Gluten khng c trng cho hng ca bt. axit ca bt: Ht v bt lun lun c axit do trong bt c cc mui photphat axit , cc axit bo t do v cc axit hu c khc (lactic, axetic). Cc axit c to thnh do qu trnh thy phn bng men trong thi gian bo qun bt hoc ht. axit ca bt m = 5,8 6,3.
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I.A.2. Nm men lm bnh m:

Chng loi nm men dng sn xut bnh m thuc h Saccharomyces cerevisiae. Nguyn liu chnh dng sn xut men l mt r, ngoi ra mt s ha cht khc s c cung cp trong qu trnh nui cy men b sung cc cht dinh dng m mt r khng . Qu trnh nui dng men Saccharomyces l qu trnh hiu kh v vy ngi ta phi thi vo bn ln men mt lng kh rt ln. Trong qu trnh nui cy nm men ngi ta phi kim sot lng mt r np vo bn ln men theo lng cn c trong mi trng ln men. Nu lng mt np vo nhiu qu nm men s khng sinh sn m s thc hin qu trnh ln men to ra cn khin nng cn tng cao v nng sut men s gim, nhng nu lng mt np vo qu t nm men s thiu cht dinh dng cho sinh trng.
I.B. NGUYN LIU PH GIA:

Ph gia bnh m l mt hn hp cha rt nhiu cht hot tnh nhm phn ng to ni vi mng protein ca bt to n n mt khung protein vng chc c th cha kh ca qu trnh ln men. Hm lng s dng cht ph gia s ty theo cht lng bt
I.B.1. Nhim v ca cc cht trong ph gia:

Trong qu trnh lm bnh m, khi cc con men n ng trong bt s to ra kh CO2, cc lng kh ny s y bnh n phng to ra to ra chic bnh m c to so vi th tch bt nho lc ban u. Bnh m t nhin th cc protein trong bt m s l nhng cu ni vi nhau, nh hnh th tch gi kh CO2 ca bnh m , nu bt m "chun" cho lm bnh th s c mt bnh bnh thng sau khi nng. Nhng trn th trng do nhiu yu t, Vit Nam cc bt m cha chun nh, ngi lm bnh bt buc phi c "ph gia" l m tc nhn nh hnh. Chnh v cc nh l ca Vit nam ang s dng bt c hm lng protein thp di tiu chun sn xut bnh m nn nhim v ca ph gia bnh m tr nn rt quan trng v khng c ph gia th bn thn bt m khng th to c khung protein cha kh. Do vy to mt bnh m n xp nh bnh m Vit Nam (c xp nht th gii!), cc th nh phn cc cht nh ha trong ph gia (Emulsifier) s l mng to khung gi kh chnh cho bnh m . Ph gia bnh m l mt hn hp cha rt nhiu cht hot tnh (enzyme, Emulsifiers, oxy ha...)nhm phn ng to ni vi mng protein ca bt to n n mt khung protein vng chc c th cha kh ca qu t rnh ln men. Hm lng s dng cht ph gia s ty theo cht lng bt. Bt xu phi s dng nhiu ph gia, bt tt bt ph gia i.
Ngoi ra trong ph gia cn cha mt s cht h tr qu tr nh ln men, cung cp thc n cho con men v chuyn ha tinh bt thnh nhng n phn t hay thnh nhng carbonhydrat ngn mch c th con ngi hp thu trong qu tr nh tiu ha thc n. Do tnh nng ci to cht lng cao nh vy m th gii gi ph gia bnh l Bread improver v Cakes improver .
I.B.2. Tnh nng ca ph gia trong cng ngh lm bnh m Vit Nam:
Ngoi yu t k thut trn, ph gia vi mt cuc cch mng cng ngh ho n ton mi, nh sn xut ph gia cn a thm vo cc tnh nng trong qu tr nh lm bnh trong thnh phn ca ph gia to phn ng sinh-ha lm thnh nhng tnh nng nh sau: n nh v h tr qu trnh ln men bnh m, cch lm v thch hp cc loi bt. Gia tng xp do v mm ca rut bnh. To mu sc v hng v bnh.
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II.
GII THIU CHUNG V VI SINH VT (NM MEN) TRONG SN X UT BNH M SACCHAROMYCES
II.A. Tn gi:
Saccharomyces l mt chi nm men c s dng rng ri trong ngnh thc phm nh lm bnh m, sn xut cn. Saccharomyces c ngha l nm ng v l loi vi sinh vt duy nht uc sn xut vi quy m rt ln tr n th gii.
II.B. Phn loi:

Ging [Chi] Saccharomyces c khong 40 lo i (van der Walt, 1970) v cc loi trong ging ny c bit nhiu do chng c ng dng trong lm ni bnh, bia, ru, chng hin din nhiu trong sn phm c ng, t, tri cy chn, phn hoa, Mt s loi i din: Saccharomyces bayanus Saccharomyces boulardii Saccharomyces bulderi Saccharomyces cariocanus Saccharomyces cariocus Saccharomyces cerevisiae Saccharomyces chevalieri Saccharomyces dairenensis Saccharomyces ellipsoideus Saccharomyces martiniae Saccharomyces monacensis Saccharomyces norbensis Saccharomyces paradoxus Saccharomyces pastorianus Saccharomyces spencerorum Saccharomyces turicensis Saccharomyces unisporus Saccharomyces uvarum Saccharomyces zonatus Trong ,loi c con ngi s dng ph bin nht l Saccharomyces cerevisiae, n c dng sn xut ru vang, bnh m v bia t hng nghn nm trc.
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II.C. c im hnh thi v kch thc:

Nm men saccharomyces c h nh bu dc, gn trn, kch thc khong 6 - 8 m x 5 - 6 m. Nm men Saccharomyces cerevisiae c h nh cu hay hnh trng, c kch thc nh, t 5-14 mircomet Saccharomyces l loi nm men thuc nhm c th n bo, gm c nm men chm v nm men ni: Nm men chm (lager): hu ht cc t bo khi quan st th ny chi ng ring l hoc cp i. Hnh dng ch yu l hnh cu. Nm men ni (ale): t bo nm men m v con sau khi ny chi thng dnh li vi nhau to thnh chui t bo nm men. Hnh dng ch yu l hnh cu hoc ovan vi kch thc 7-10 micromet. S khc nhau gia nm men ni v nm men chm: l kh nng ln men cc loi ng trisacarit, v d raffinoza. Trong nm men ch m c enzym c th s dng hon ton ng raffinoza trong khi nm men ni ch s dng c 1/3 ng sacaroza. Ngoi ra chng cn khc nhau v kh nng h hp, kh nng trao i cht khi ln men v kh nng hnh thnh bo t. Qu trnh trao i cht ca nm men chm ch yu xy ra trong qu tr nh ln men, cn ca nm men ni xy ra mnh trong qu trnh h hp, v vy sinh khi nm men ni thu c nhiu hn nm men chm. Nm men chm c nng enzym thp hn nm men ni. Kh nng to b o t ca nm men chm lu hn v hn ch hn nm men ni.
II.D. Thnh phn cu to:

Nm men Saccharomyces thuc h Saccharomycetaceae, ng nh Ascomycota va thuc gii nm. Nm men Saccharomyces gm nhng th nh phn ch yu sau: Vch t bo Mng t bo cht: nm st vch t bo, c cu to ch yu l lipoprotein, gi vai tr iu ha vn chuyn cc cht dinh dng cho t bo. T bo cht: gm c mng li ni cht l v tr ca nhiu h thng enzyme khc nhau, m bo s vn chuyn vt cht cho t bo v cc cu t khc nhau nh b my Golgi, lysosom, khng bo, ( ch a cc sn phm b phn ct, hay cht c l c th c hi cho t bo. Nng lng cung cp cho t bo qua nhng phn ng xy ra trong ty th cng nm trong t bo cht. Trong t bo cht c nhn cha thng tin d truyn cho t bo v cc thnh phn lin quan trong qu trnh sinh t ng hp v sinh sn ca t bo. Nhn nm men c
phn trn l trung th (centrosome) v centrochrometin v ph n y ca nhn c thm khng bo (vacuole), bn trong ch a 6 cp nhim sc th (NST) v bn ngoi mng nhn c nhi u ti th bm quanh. Ngoi ra cn c h t glycogen, ht m d tr cht dinh dng cho t bo.
Cu to nm men
II.E. Thnh phn ha hc:

Thnh phn ho hc ca t bo nm men Saccharomyces khc nhau tu thuc vo iu kin mi trng nui cy, thnh phn cc cht dinh dng trong mi trng nui cy v tnh trng sinh l ca t bo. Nm men p c cha 70-75% nc, 25-30% cn li l cht kh. Nc: bao gm phn nc nm bn ngoi t bo v phn nc nm trong t bo. Lng nc khc nhau tu thuc v o chng nm men, k thut nui v phng php thu t bo. V d: khi nui trong mi trng NaCl th lng nc trong t bo gim. Thnh phn cht kh ca t bo nm men bao gm protein v cc cht c Nit khc chim 50% , cht bo 1,6%, hydrat cacbon 33,2%, m t b o 7,6%, tro 7,6%.Thnh phn ca nhng cht ny khng c nh, n c th thay i trong qu trnh nui cy cng nh qu trnh ln men.
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Hydrat cacbon gm: polysaccharic, glycogen, trehalose (12 -12,5%), mannan (18,7-24,9%), glucan (9,47-10,96%) v chitin . Nhng nghin cu ng hc v s bin i hydrat cacbon trong qu tr nh bo qun nm men cho thy l glucan, mannan v dng glycogen tan trong kim v axit clohydric l yu t cu trc ca t bo, trong khi trehalose v glycogen tan trong axit acetic, l cht to nng lng chnh cho t bo . Hm lng trehalose trong nm men c lin quan n tnh bn vng ca n : l ng trehalose cng cao nm men cng bn. Cht m ca nm men l m trung tnh glycerol, photpho lipit, sterol t do v nhiu sterol, este. Tro chim 6,5-12% lng cht kh trong nm men v dao ng ty theo mi trng nui cy.
II.F. Sinh trng v sinh sn:

II.F.1. Sinh trng:
Qu trnh sinh trng ca nm men gm cc pha: pha tim st, pha ch s, pha cn bng v pha suy vong.Trong tim pht nm men hu nh khng sinh sn, trong pha th hai nm men bt u ny chi mnh v ln men. Trong pha cn b ng sinh trng, nm men n nh v ln men mnh. pha cui cng, s sinh sn hu nh ngng li v bt u kt lng. Kh nng kt lng ca n m men c vai tr rt quan trng. Men chm kt lng dng bng di y cc thng ln men cn men ni th ni ln b mt dch ln men..Tc ln men tu thuc vo nhiu yu t: kh nng ln men ca nm men, hot tnh sinh l v s lng t bo ca chng trong mi trng, ph thuc vo nhit , pH, thnh phn ho hc ca dch ln men... Ngoi ra cn ph thuc vo hm lng cc cht prtin trong t bo nm men.
II.F.2. Sinh sn:

Men c th sinh sn v tnh thng qua mc chi hoc hu tnh thng qua s hnh thnh ca nang bo t. Trong qu trnh sinh sn v tnh, chi mi pht trin t men m khi cc iu kin thch hp v sau , khi chi t ti kch thc ca men trng thnh th n tch ra khi men m. Khi cc iu kin dinh d ng km cc men c kh nng sinh sn hu tnh s to ra cc nang bo t.
II.F.2.1/Sinh sn v tnh:
Sinh sn v tnh nm men thng gp nht l ny chi, khi mt chi hon chnh s pht trin ngay, chi s ni lin vi t b o m (bud scar) v khi chi ri ra t bo m gi l im sinh sn (birth scar).
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S phn i (fission) khng nhn thy Saccharomyces cerevisiae nh ng thng gp Schizosaccharomyces.
Cc giai on pht trin chi v chi tch ra khi t bo m
Ny chi nm men
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II.F.2.1/Sinh sn hu tnh:
Nm men khng sinh ra cc c quan sinh dc m chng sinh ra hai t bo dinh dng m nhim v ging nh cc giao t; Qu trnh hp t bo cht (plasmogamy) v hp nhn (karyogamy) xy ra v thnh lp t bo nh bi, nang v cui cng l bo t nang thnh lp trong nang.
Giai on sinh sn hu tnh nm men Saccharomyces cerevisiae S bo t nang ty thuc vo s ln phn chia nhn nhng thng l 8, bo t nang c gii phng, ny mm h nh thnh t bo dinh dng mi t y chng sinh sn v tnh bng s ny chi hay ph n i.
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Tuy nhin, sinh sn hu tnh khng phi n gin. Theo Guilliermond (1949), nm men c 3 loi chu k sinh tr ng hay vng i khc nhau c m t 3 loi nm men: Saccharomyces cerevisiae, Saccharomyces ludwigii v Schizosaccharomyces octosporus. Saccharomyces cerevisiae y l loi d tn vi 4 bo t nang hnh thnh v 2 bo t nang mang gen a, c hai trong 1 nang vi 2 bo t nang mang gen hay a s to ra loi gen pht trin c lp. Khi tin hnh tip hp , mi loi v a s tip hp thnh mt chi mang tnh giao t ri hai giao t t bo hp t (zygote), sau t b o tip hp ny chi cho ra mt t bo ging ht nh t bo tip hp nhng mang 2n NST, t bo tip hp pht trin thnh nang (t bo tip hp to hn t bo dinh dng v c hnh bu dc) v trong iu kin mi trng bt li, t bo tip hp gim phn hnh thnh 4 t bo n bi trong 2 t bo n bi mang gen a v 2 t bo n bi mang gen . Saccharomyces ludwigii Nm men ny bt u vi 4 bo t nang A1, A2, A1, v A2 trong mt nang mng v; 4 bo t nang ny s hot ng nh cc giao t . S tip hp vi A1 v A2 v cui cng thnh lp 2 t bo tip hp nh bi trong 1 nang, mi t bo tip hp ny mm vi mt ng mm (germ tube) th ra ngoi, ng mm l mt loi t bo a nhn v hot ng nh mt si khun ty nh bi v cui cng pht trin thnh 1 t bo nh bi v c xem nh mt nang. Nhn ca t bo nh bi vi hai nang l A1 v hai nang l A2; Nh v y, Saccharomyces ludwigii c vng i hon ton l nh bi v t bo n bi ch giai on bo t nang hnh thnh mt nang v tip hp to t bo tip hp. Schizosaccharomyces octosporus y l loi nm ng tn, t bo dinh dng l n bi v phn i thnh 2 t bo con, mi t bo n bi l t bo giao t v sinh sn hu tnh xy ra vi hai t bo tin gn li nhau v mc ra mt chi (producrance) v tip xc vi nhau to thnh mt ng hay mt ng thng vi nhau gi l ng tip hp (conjugation tube) hay knh tip hp (conjugation canal), nhn ca hai t bo giao t di chuyn vo trong ng ny v tin hnh tip hp ti y ri hnh thnh nhn nh bi, t bo cht ca hai giao t ny hp nhau thnh t bo tip hp sau to thnh mt nang. Nhn t bo hp t phn chia ln u l gim phn thnh 4 nhn n bi ri tip n l phn chia thnh 8 nhn v 8 nhn ny thnh 8 bo t nang v chu k sinh trng hon tt. Nh vy, nm men Schizosaccharomyces octosporus c chu k sinh tr ng i xng vi Saccharomyces ludwigii ch yu l giai on n bi.
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Chu k sinh trng ca Schizosaacharomyces octosporus (F - O)
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II.G. Dinh dng v con ng chuyn i vt cht trong t bo nm men

Hin nay ngi ta nhn thy qu trnh dinh dng ca nm men gm 2 giai on: Cht dinh dng qua mng t bo cht vo t bo. Chui cc phn ng ha hc, bin i cht dinh dng tng hp cht liu cho t bo. Mi trng dinh dng cha nhng thnh phn c p sut thm thu khc nhau. Cc cht khng in tch nh ng saccharose, ru axit hu c, amino axit xm nhp qua mng t bo bng cch khuch tn hay vn chuyn th ng, do s khc nhau v nng cc cht ny gia t bo v mi trng. Cc cht in tch trong dung dch nh mui KCl, Magie, canxi v cc kim loi khc c th vo t bo th ng theo thang nng hay vn ng ngc li thang nng (vn chuyn hot ng). Ngoi ngun hydratcacbon v ngun nit hoc v c hoc hu c, nm men cn s dng cc nguyn t vi lng nh K, Na, Ca, Mg c vai tr quan trng trong dinh dng nm men. Ring Natri c ngha quan trng trong s tng trng ca t bo nm men. Ion Natri l thnh phn duy nht di chuyn vo t bo bng c 2 c ch: th ng v hot ng v khi n thm nhp vo t bo nm men, mang theo c saccharose, amino axit, ngay c khi khng c s chnh lch nng cc cht ny gia t bo v mi trng. Kt qu th nghim cho thy: khi th m NaCl vo mi trng t 1-1,5%, dn n qu trnh tng hp hot ng tng, gia tng hot tnh sinh sn ca nm men v hiu sut thnh phm cao hn, phm cht thnh phm c ci tin, ng thi hn ch s pht trin ca nm men l. Bng 2.1: nh hng trn thnh phm men bnh m Thnh phn trong t bo Cht lng nm men Phng php nui Hat lc lm Tnh nhy cm Cht kh m c bt thm thu (pht) Khng thm NaCl C thm NaCl 34,7 40,0 65,3 60,0 60 75 45 -55 5 20 0-6
Cht dinh dng sau khi vo t bo nm men s c bin i theo mt trong hai con ng sau, ty iu kin mi trng v phng php nui cy: C6H12O6 2CH3-CO-COOH + 2H 2 ng glucose CH3CH2OH + 3CO 2 (1) 6H2O + 6CO 2 (2) Ru
Trong con ng ch yu to cn. Theo quan im nng l ng, qu trnh ny t kinh t hn v cn nhiu nng lng trong ru, trong khi cn ng to ra cc thnh phn ch yu ca t bo. T nhng thnh phn ny khi lng t bo gia tng n mt gii hn nht nh, sau t b o bt u ny chi. Vch t b o mm i, cht nguyn sinh ca t bo chui qua vch ny, v bt u hnh thnh vch cho ti sinh cht con. Chi tng dn kch th c cho n khi tch khi t bo m. Ty chng v iu kin nui, qu trnh ny thng mt t 1-1,5 gi. Cho n nay cha r l c bao nhiu t bo con c th c sinh ra t t bo m. Theo d kin ca A.Kyker mi t bo nm men c kh nng to c trung bnh 25-40 t bo mi.
II.H. c im nm men dng trong sn xut

Khng th n thun da vo hnh thi kch thc, hay kh nng ln men ca nm men xc nh nm men tt hay xu, c n c s phi hp gia cc thng s ny. Kt qu phn tch nm men bnh m hin c sn xut Lin X v mt s nc khc, ngi ta a ra cc tiu chun nm men Saccharomyces cerevisiae c chn sn xut men bnh m nh sau: T bo ln, c dng hnh cu hay hnh trng, ng knh t nht 711 mm. Hot tnh maltase:biu th thi gian 1g nm men p phng thch ra 10ml CO2 khi ln men 20 ml dung d ch ng maltose 5%70 pht. Hot lc lm dy bt: biu th thi gian 5g nm men p l m n khi bt 280g n chiu cao 1,5cm theo khun c kch th c xc nh, khng qu 45 pht . 100% bn vng vi r ng : ch tiu ny c a ra sau nhiu nm nghin cu, cho thy nm men c ng nhy cm vi nng r ng th kh nng sinh sn qua cc th h cng nhanh. Chng nm men c nh gi l bn vng 100% i vi r ng, nu chng tn ti 6-7 th h m khng b cht trong mi trng c nng r ng cao. Kh nng tch ly sinh khi nm men l 0,2/gi, trong iu kin nui nm men c sc kh, mi trng c nng cht kh l 8% 30c trong 6 gi, c tnh theo cng thc sau :
Trong
ml: sinh khi nm men sau 6 gi nui m :sinh khi nm men
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Mt s hnh nh v saccharomyces:
Saccharomyces cerevisiae.
Saccharomyces cerevisiae
saccharomyces cerevisiae
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III. SN XUT NM MEN:

III.A. NGUYN LIU SN XUT NM MEN:
III.A.1. R ng
III.A.1.1/ Yu cu cht lng r ng:
Hin nay r ng c xem nh l sn phm ph ca nh my ng, thng c dng lm c cht cho nhiu dng ln men, v gi thnh h v trong r ng ngoi Saccharose cn c nhi u hp cht khc nh cht khong, hp cht hu c , vitamin c gi tr cho qu trnh ln men. Thnh phn r ng ca tng nh my, tng vng khng ging nhau, ty thuc vo ging ma hay c ci ng, loi t trng, tnh trng bn phn, iu kin kh hu khi cy mc, iu kin x l khi thu hoch. Thnh phn ng tng s (%) Cht hu c khng phi ng (%) Protein (Nx6,25) (%) Kali (%) Canxi (%) Magi (%) Photpho (%) Biotin (mg/kg) Pantthenic axit (mg/kg) Inositol (mg/kg) Thiamin (mg/kg) R ng c ci 48 -52 12 17 6 10 27 0,1 0,5 0,09 0,02 0,7 0,02 0,15 50 110 5000 8000 1,3 R ng ma 48 56 9 12 24 1,5 5 0,4 0,8 0,06 0,6 2 13 15 55 2500 6000 1,8
im ng ch l trong r ng ma c lng Biotin nhiu gp 20 ln so vi r ng c ci v p ng c nhu cu Biotin ca nm men (160 -200mg/1tn r ng). Ngoi nhng thnh phn c ch cho s tng trng ca nm men r ng cn cha nhiu cht c hi. Nhng cht ny phn ln hnh thnh trong qu trnh k t tinh ng hay trong qu trnh bo qun r ng chng hn nh: Canxi, Sunphuro dng lm nc ma trong li, hydroxymethylfurfural h nh thnh trong qu trnh n u, kt tinh ng. ng thi nu lng cht kh trong r ng t hn 75% v pH nh hn, r ng rt d nhim vi sinh vt.
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Bng 3.1: Yu cu cht lng r ng sn xt men bnh m Thnh phn Cht kh (%) ng (o bng polamimeter) (%) pH khng t hn ng o (glucose, fructose) (%) Nitrogen tng s (%) CaO (%) SO2 (%) Biotin mu/100ml dung dch c lng cht kh 2% (tnh theo saccharose) Vi sinh vt/1g ng (khng phi vi sinh vt to nitric) CHDC c 75 47 7.5 _ _ 0.4 0.1 CHLB c 76.5 48 7 2.0 _ _ 0.15 c 75 48 6 7.5 _ 1.2 _ 0.25 Lin X 74 46 6.5 0.5 1 1.4 1 0.05 200g/kg 1-2 ml dung dch it 0.1N 103
III.A.1.2/ X l ng b xu hay b thiu:

Nu r ng khng cht dinh d ng cho nm men (chng hn nh nhu cu nm men i vi Mg 0,15% cao hn nng c trong r ng) cn b sung cho nm men c th tng tr ng c. Ring i vi r ng xu, ty yu t nh hng m x l nh sau: Bng 3.2: X l r ng xu Loi Phng php v thi gian x l Chlotetraccyline: t 1 5g trn 1 m 3 dung dch r R ng cha vi khun to nitric ng pha long lam trong ng thi gian 1h R ng c SO 2 Clo 11g/110g SO 2 trong 60 pht Acid bay hi cao Dung H 3PO4 thay v H 2SO4 lm trong r ng mu cao (2ml dung dch it 0.1N) Pha long t nht 20 ln Pha long vi nc theo t l 1:3, h pH n 4.5 Canxi cao 1% 4gi ly tm lai kt ta
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III.A.2. Sunphat amon (NH4)2SO4

L ngun m cho t bo nm men, cha t nht 21% nito, m khng qu 1,5 %. V sunphat amon thng c sn xut t axit sunphuric c th c n ln FeS v Fe2(SO4)3 c i vi t bo nm men. C th x l bng cch sunphat vi amon ngoi khng kh n kh, 4 gi trc khi cho vo h thng ln men th pha thnh dung dch
III.A.3. Dung dch ammoniac: dng chnh pH v l ngun m

cho nm men, c cha 25% nit .
III.A.4. Axit photphoric: ngun photpho, nng khng t h n 70%, c

th thay th DAP.
III.A.5. DAP: c cha P2O5 hn 50,5 % m nh hn 0%. III.A.6. MgSO4: loi k thut, d tan trong nc, lng MgO < 16,3%,
arcenic khng hn 0,0003%.
III.A.7. H2SO4 III.A.8. Ha cht chng nhim, clorua canxi, formalin, NaOH: t 0,5-1% chng nhim thit b v ng ng III.A.9. Nc sn xut
nui nm men cn loi n c mm v mm trung bnh (1 cng tng ng vi 10mg CaO/1lit )c cng ln l t t 4-8 v 8-12, nc sch, trong, khng mu, khng mi, hm l ng cc mui khng hn mg/l Cl = 0,5, SO 4 = 80, As = 0,05, Pb = 0,1, Zn = 5, Cu = 3, FeO = 3, hm l ng vi sinh vt khong hn 20 vi khun E.coli/lit (5)
III.A.10. Du ph bt
C tc dng lm gim sc cng b mt dung dch, p sut kh cacbonic (CO2) lm v tung bt thot ra ngoi. C th dng axit olic hay du lc, du cm, du thu du, nng t 0,005 -0,01 % so vi dung dch cn ph bt (5).
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III.A.11. Khng kh
Lng khng kh dng trong cc c s sn xut nm men c th cha mt s lng vi sinh vt ng k (n v i ngn/ 1m). Lung kh ny cn c qua lc trc khi dng sn xut.
III.B. QUY TRNH SN XUT NM MEN: men p r ng v men kh

III.B.1. Sn xut men p t r ng
Qu trnh sn xut men bnh m bao gm cc giai an chnh sau: Chun b mi trng dinh dng. Nui nm men: Nui men m v men thng phm. To hnh v ng gi men. Hin nay phng php nui nm men ti cc c s sn xut bnh m khc nhau v cc ch s: pha lang r ng, tc tng trng ca nm men, s giai on nui men m, men thng phm, thi gian nui, s lng mm men, chi ph nguy n liu cho tng giai an sn xut.
III.B.1.1/Chun b dung dch r ng

R ng trc khi c dng nui nm men cn c x l loi bt cht keo, cht l lng (huyn ph) v mt s cht c hi cho s tng tr ng ca nm men.C th lm trong r ng bng hai phng php: III.B.1.1.1/Phng php ha hc: Thng s dng axit sunfuric kt hp vi vi ti c kh nng l m ng t,kt ta cht keo.ng thi axit sunfuric c n lin kt vi mui ca r ng cnh tranh vi axit hu c,phn ly protin to ra axit hot ng thch hp cho s sin h sn ca nm men. Pha long r ng (0,73m 3 nc cho 1 tn r ng), trn u, thm clorua canxi (0,9kg vi hot ng/1 tn r ng), khuy trn trong 30 pht v yn trong 30 pht. Thm vo 6 lt axit sunfuric cho 1 t n r ng, khuy tip tc 30 pht na, sau lng t 6 n 12 gi. D ng bm ht dch trong bn trn. Pha long r ng nh trn. Thm 1% vi ti (tnh theo n ng r ng) khuy u, cho si 10 pht. Sau lng trong 7 gi, loi b lp m u en y bn. Bm phn trn vo bn cha khc, b sung axit n 0,25 0 axit. Cng c th b sung axit sunfuric n 1 0 axit vo r ng khng pha long, cho si 30pht, sau pha lo ng r ng bng nc lnh v x l vi nh trn.
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III.B.1.1.2/Phng php c hc: Dng my ly tm loi cht bn, cht keo c u im hn so vi phng php ha hc v phng din kinh t v thi gian, gim tht that so vi ph ng php ha hc t 2% cn 0,14%. Trc khi ly tm, pha lang r ng vi nc theo t l 1:1, 1:2, 1:3, 1:4, ty thuc thnh phn mui canxi trong r ng. Nu lng mui canxi trong r ng <0,5% th pha long 1:1, nu l 0,6% th pha long 1:2, h n 1% th pha long 1:4.
III.B.1.2/Chun b ha cht cn thit

Ngun thc n nit, phtpho v mui khang cho t bo nm men nh sunphat amon, DAP, sunphat magi c cha trong bn ring, sch, kh, c th c dng dng rn, pha trc khi dng hoc pha sn nng 20%.
III.B.1.3/Phng php nui nm men bnh m

nc ngoi, sn xut men thng phm,thng dng men m ln, bo qun di dng men sa, c hm lng t 300-700g/l. Giai an nui men m thng tin hnh trong iu kin v trng, h thng nui nm men kn, nguyn liu c kh trng hoc trit trong ni hp p sut hoc 100 0C trong 60pht. Chng hn Anh, Hunggari, Ti p Khc ngi ta nui nm men m trong ph ng th nghim gm 3 giai on. Thy in, Lin X: 4 giai an, : 5 giai an v 1giai an cui sn xut men m trong phn x ng ging sch. Thi gian sn xut thay i t 3-6 ngy. Trong qui trnh sn xut men m, cc nc ny thng dng mi trng tng hp, nht l cc giai an trong phng th nghim nh: nc mch nha, c chua, c rt, dch t phn ca nm men, ng glucose, maltose lm ngun cacbon v nit, vitamin cho nm men. Giai an sn xut men m trong phn xng ging sch tuy khng v tr ng trit , nhng nguyn liu, nc u c hoc kh trng 100oC trong 60 pht, hoc c x l hypocloric. nc ta, hu nh ch c giai an ging gc, c thc hin trong phng th nghim, cc giai an nhn ging tip theo u thc hin trong iu kin v tr ng tng i, h thng nui men t giai an 4 tr i l h thng h, v mi trng s dng thng khng c giu nh cc qui trnh trn. Nng nguyn liu c dng nui men nh sau: Ngun hydrat cacbon: tnh trn r ng hoc r ng c b sung nc mch nha: 12-15% cht kh. Ammnium sunfat: t 0,1-0,3%. Ur: 0,1-0,15%. DAP: 0,1% hay acid photphoric 0,06%. Magi sunfat 0,05%.
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Bng 3.3: S cc giai an nhn ging nm men: Th tch nui ng nghim 10ml x 4 Bnh 1 lt Bnh 10 lt Bnh 50 lt Phuy 100 lt Phuy 200 lit Ngun hydrat cacbon Thi gian nui pH (gi) Nc chit 16-20 5 khoai ty v ng ct R ng nc 8-10 5 mch nha (1:1) R ng nc 8-10 5 mch nha (1:1) R ng nc 3 5 mch nha (2:1) 3 R ng 5 6-8 R ng 5 Men lng - ly tm ly t bo Thng kh Lc tc 130-200 vng/pht Thng kh 12m3/m3/gi 1-2m3/m3/gi 3-5m3/m3/gi 8-10m3/m3/gi 8-10m3/m3/gi
cc c s sn xut men bnh m ti thnh ph ta khng bo qun men m di dng men sa. Mm men trong th tch trn li tip tc c nhn ln theo cch thc tun han sn xut men p thnh phm nh sau: ng nghim 20-100ml bnh 1L bnh 10L phuy 100 phuy 200L 200L 100L 200L 100L L ng ly tm ly men thnh phm
T giai an ng nghim n giai an 200L c th xem nh giai an men m yu cu v cht lng khng c nhim men di hay vi khun. Nu khng c iu kin nhn ging t ng nghim gc, c th ly tm ly men trong giai an n y s dng cho t nui men tip theo. Nu lng v ly tm tip theo trong giai an ny men m phi t c cc ch tiu sau y: Hot lc lm dy bt 45pht. bn vng > 72 gi. Hot tnh zymase 45 pht. Hot tnh maltase 70 pht. Tnh nhy cm thm thu 10 pht. Cng c th nh gi s b bng c im hnh thi v vi c im ca mt s c quan ca t bo khi nhum v quan st di knh hin vi. T bo ng nht khng ln. Khng c th m.
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Nhum t bo vi xanh metylen: nu t b o gi, cht s bt u t mu xanh n xanh m, trong khi t bo tr khng bt mu. Vng tun hon sau 200lt c th ln n 10 ln ph thuc vo cht lng men m, sch ca mi trng, nguyn liu, iu kin v sinh ca c s mi vng t 6 n 8 gi. cc nc pht trin giai an nui men m v men thng phm c thc hin trong thit b ln men kn, kh ti u v diu kin thng kh, iu kin kim tra qu trnh c t ng ho, do kp thi x l nhng s st v k thut.
III.B.1.4/Qu trnh men lng

Khi sn xut men bnh m cn ch qu trnh ny v qu trnh ny c nh hng ln n cht lng thnh phm. Trong qu trnh lng, khng cn cht dinh dng trong mi trng, h enzyme trong t bo nm men chuyn t qu tr nh hot ng sinh tng hp sang qu tr nh trao i ch nhm duy tr nhng chc nng bnh thng ca t bo. Trong giai on ny, c dng t bo con, t bo tr va mi to chi, t bo thnh thc. T s cc dng ny khc nhau ty thuc quy trnh k thut v mi trng hat ng lc u. S t bo thnh thc cng cao men thnh phm cng gi c tnh cht ca n lu h n. iu kin lng tt nht l: Gim nhit n 270C. Gim lng khng kh 40-60% so vi giai on nui chnh. Thi gian lng t 1,5-2 gi.
III.B.1.5/Thu t bo nm men, to hnh, ng gi

III.B.1.5.1/Ly tm sau khi men lng: Dng bm bm dch men vo my ly tm loi mi trng cn li. Thi gian ly tm cng nhanh cng tt (khng qu 2gi). Ra khng lm xu cht lng men nhng nc ra phi 2 0C, nu ra nc nhit thng lm tng thi gian ly tm, c th nh hng ln cht lng thnh phm. Trong khi nui, nu c s c v k thut nh nhit tng khng cht khang th sau khi ly tm ha t bo vo nc lnh 2 0C kt hp vi x l sau: Chlotetracylin-hydroclodrid 5g/m 3 trong hn 30 pht. Axit sorbic 1kg/m 3 trong 30 pht. KH2PO4 (8,5-20kg/m3 ) t 1-15 pht. Nhng cht ny 1 phn hn ch s pht trin ca vi sinh vt gy nhim, ng thi c tc dng dng trn hat tnh sinh sn ca men.
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III.B.1.5.2/Lc p qut kh: Ly tm xong, thu ly nm men cho vo my lc p trc khi ng gi. Nm men c gi li trong lp vi lc v dch mi trng s thm ra ngoi. Tc v lc hu hiu ph thuc v o lc tc dng v s i khng ca mi trng. Nu lc p hu hiu, sau giai on n y s nhn c dng men p (thung gi l men pt) cha khang 75% m c th ng gi, khng qua giai an qut kh. Trng hp lc p khng hu hiu, c th dung qut gi x l tip t na gi n 1gi. III.B.1.5.3/To hnh, ng gi men p: cc nc, giai an ny c thc hin bng my, v c b sung du thc vt (0,1%), lxitin (lecithin) m bo bn chc v mu sc sn phm. Cc c s sn xut men bnh m nc ta do trnh cng nghip cha cao v c nhiu lao ng th cng nn sau khi lc p men c nho trn cho u, ngi ta c th nhi bng tay nh nhi bt lm bnh bao hay cho t 5-10kg men vo bao vi dy, ct cht ming bao li v p bng chn cho n khi ng nht v m u sc v chc. Cn men thnh tng phn nng 0,5kg cho v o ti nilon loi dy, p trong khun cy c kch thc tng ng. p cht men theo khi vung vc ca khun, vut bao li cho thng, bc kn v ct thun li. Ct vo t lnh bo qun t 2-40C. Khu to hnh v ng gi men cng lm nhanh cng t t, v trong iu kin sn xut ca ta, nu khng ra sch men, h enzyme ca t b o nm men ang trng thi ngh, c th tip tc hot ng nh h ng ln cht lng men, hoc c vi khun gy nhim sinh sn mnh hn t bo nm men ang ngh. Hot ng ca vi khun s to ra trong mi trng nhng cht c lm km hm t bo nm men, lm cho s lng nm men sng trong th nh phm gim. S tm tt cc giai on to th nh thnh phm nm men: Ly tm lc p, qut kh ng gi to hnh men thnh phm
III.B.1.6/Hiu sut v chi ph

cc c s sn xut men bnh m nc ngoi ngi ta nui men trong h thng kn, qu trnh nui c kim sot cht ch, hiu sut l n n 100% (100 kg r ng c 75% cht kh cho ra 100 kg nm men p). nc ta sn xut theo cch thc trn cho hiu sut khng cao, thng ch t t 20-22% (t 4,5-5kg r ng cho 1kg men). Sau y l chi ph nguyn li u sn xut ra mt tn nm men nc ta: Ngun liu Vit Nam nc ngoi Thnh phn men(kg) (kg) (kg) Vit Nam Nc ngoi R ng 5500 1300 Ur 140 48,5 1000 1000 DAP 14 16 MgSO4 7
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III.B.1.7/Mt s phng php ci tin qu trnh v cht lng thnh phm men p
Hin nay gia tng hiu sut v cht lng thnh phm men bnh m, cc nc pht trin ch trin khai theo nhng h ng chnh sau y: Nui nm men trong mi trng c nng cht kh cao, trong r ng c nng cht kh 75% c pha long t 7-11ln, gia tng hiu sut n 140% chi ph cho 1 tn nm men gim 50% chi ph nng lng thng kh gim 35%. Men thnh phm thu c c nng cht kh cao nht l trehalose, lm tng bn vng ca men trong qu trnh bo qun. Trin khai nui nm men lin tc trong sn xut hin i. Phng php ny v l thuyt u im hn phng php tun han. Gim s to thnh ethanol (phn 2.3), bng cch sc kh men m trong mi trng ch c ngun m, khang, sau 1gi mi b sung r ng. Ci bin cht lng men m bng phng php lai, gy t bin.
III.B.1.8/Yu cu cht lng thnh phm men p

Thnh phm men p c ch s cht l ng nh sau: m 75-74% Hat lc lm dy bt: 70pht Hat tnh zymase 60 pht Hat tnh mantase 100 pht bn vng: 48gi V mt cm quan, men p phi t cc ch ti u sau: c mu vng sm, bn ngoi khng c chm en, khng c mi mc v mi l khc, c cu to chc, d b, khng dnh tay.
III.B.1.9/Kim tra thng s trong qu trnh sn xut

Trong qu trnh sn xut nm men bnh m , cn theo di nghim ngt cc thng s v nhit , pH, axit, l ng nit, hm lng cht kh trong dch men sau mi gi kp thi x l. III.B.1.9.1/Nhit : Duy tr nhit 29-300C. Thc t nc ta trong ma nng nhit trong qu trnh sn xut c th ln n 31-340C, lm cho s tng trng ca nm men b chm li. Nu h thng nui men kn c h thng n c iu ha th tt, nu khng khi theo di c s dao ng v nhit trong qu tr nh sn xut c th x l bng axit sorbic, hay chlotetracyline, hydrochlorid.
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III.B.1.9.2/ pH: o pH dch men mi gi bng pH k, hay giy o pH. Giy kh ro trnh tip xc vi ha cht c tnh axit hay kim. Thng pH=3-3,5 hay pH=5,5 l do khng cht dinh dng trong mi trng, hay dng axit qu liu trong qu trnh lm trong mi trng. Duy tr pH=4,5- 5,5 bng cch dng amoniac vi liu lng thch hp va c tc dng chnh pH, va cung cp ngun m cho nm men. III.B.1.9.3/S lng nit hp th c trong mi trng: C mi gi ly 10ml dch men (khng lc) pha vi 90ml n c ct v nh t t dung dch NaOH 0,1N vo; trong s hn din ca phenolphtalein n khi c mu hng nht. K thm vo bnh phn ng 5ml dung dch formalin trung tnh v chun ln 2 vi NaOH 0,1N nh trn cho n khi c mu hng nht. Th tch (ml) NaOH 0,1N dng trong l n 2 gi l s N-formol. Gi tr tng i ny xc nh s lng amonium v nito amin trong mi tr ng. Lc b sung nit u qu trnh nui, ch s N-formol l 1,0 1,5 trong giai an nm men tng trng mnh, s N-formol gim xung n 0,4-0,5, tuy nhin khng cn thit b sung ngun nit vo mi trng. Vo cui qu trnh tng trng, s N-formol gim n 0,2-0,3 v trong qu trnh lng, chun b ly tm, s N -formol l 0,15-0,2. III.B.1.9.4/S tch ly nm men trong 1lt dch men: Hng gi ly mu dch men, xc nh nng t b o nm men s b bng cch o lng cht kh trong dch men vi ng k Balling. V ch s Balling b nh hng do lng nm men trong dung dch. 42,56g nm men/1L dung dch: 1 o Balling. Do t s khc nhau v ch s Balling trc v sau khi ly tm lai t bo, c th tnh c lng t bo nm men sau mi gi v tnh c hiu sut sinh khi gn ng theo cng thc:
nc ta, dng c ph bin o dung dch ng l ng k Baume. C th dng Baume k o v tra Balling (Brix) tng ng tnh tan c lng t bo nm men trong dung dch.
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Bng 3.4: Bin thin cc thng s trong qu trnh nui nm men theo l thuyt: Thi gian(gi) pH Nhit SN-formol 1 4,4 27 0,05 2 4,5 27 0,9 3 4,6 27 0,6 4 4,5 27 0,3 5 4,6 27 0,35 6 4,7 27 0,3 7 4,4 27 0,3 8 4,6 27 0,4 9 4,3 28 0,4 10 4,3 28,5 0,35 11 4,3 29 0,3 12 4,3 30 0,25 13 4,3 30 0,2 14 4,3 31 0,15 15(men lng)
III.B.1.10/S dng cht thi ca qu trnh sn xut

III.B.1.10.1/Dung dch thu nm men nui nm men tr li: Sau khi ly tm thu men m, phn dch cn li c th c dung tr li nui nm men, m khng cn phi thanh trng v 1m 3 dch ny c khang 39kg r ng. Phn dch cn li sau khi ly tm thu ly nm men th nh phm cha khang 25kg r ng, cn c kh trng trc khi dng li r ng ny. III.B.1.10.2/Thu hi kh CO2 III.B.1.10.3/Ngun protein cho gia sc v phn kali: Php, cc c s sn xut nm men bnh m dng nc thi sau khi ly tm ly men v nc ra chn cho bc hi c li v b sung thm MgSO 4 thu hi 2 sn phm l sunphat kali dng tinh th v dch c c giu protein dng lm thc n cho gia sc.
III.B.2. Sn xut men kh

III.B.2.1/Gii thiu tnh hnh sn xut men kh nc ngoi
Sn xut men kh l qu trnh k thut kh phc tp; cn chng nm men c bit, cc ch nui men m v men thng phm c khc so vi men p. Hin nay cc nc pht trin, vn ci tin cht l ng men kh vn cha c hon chnh, cc nghin cu thng tp trung theo 3 phng hng sau y:
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Chn lc chng nm men c bit t dng men p bn vng cho n kh, sau dng phng php thch h p nui, v pht hin nhanh thng s thch hp vi qu trnh lm kh ca nhng chng ny. T dng men kh bn vng qua thi gian bo qun, kho st v pht hin cu trc hay ch s no ca chng thch hp vi vic bo qun. Tip tc ci thin cch bao gi men kh. nui nm men lm men kh, quy trnh c thay i so vi phng php nui men p: Dng mi trng c nng cht kh cao (pha long r ng t 7-14 ln, thm mui NaCl vo mi trng nui men) hay ngng cung cp ngun thc n cacbon vo cui qu trnh sinh sn Gim cng thng kh Tng nhit nui men ln t 30-33C. Sau khi c c dng men p qua ch nui c bit nh trn, nm men p chu x l nhit nh sau: Quc gia Phng php lm kh Thi gian Anh 8 giy 1)120C 41C 45 giy 2)50 - 70C Php 10 - 15 pht 3)30 - 60C Lin X 3 - 6 gi H Lan sn xut c loi men kh c bit gi l Ferminan, l hn hp men kh v men p bnh m v i t l 1:3. Men Ferminan c hot tnh men cao h n men kh 2 ln v cao hn men p t 4-6 ln.
III.B.2.2/c im men chu c qu trnh lm kh

III.B.2.2.1/Lng Trehalose trong t bo cao: Trehalose l ngun cht d tr cho t bo. Nhng nghin cu v vai tr ca hydrat cacbon cho thy: Trehalose khng nhng l c cht giu nng lng cho cc qu trnh ni bo, m cn l tc nhn iu chnh p sut ni bo, qua lm tng hot tnh sinh tng hp. Phn tch ha hc cho thy l ng Trehalose trong men p c t 2,1 4,9%, trong khi lng Trehalose trong men kh c t 7,6 8,1%. c nm men cha nhiu Trehalose c th dng mt s phng php sau: - Tng p sut thm thu ca mi trng - Gim cng thng kh - Khng cung cp ngun hydrat cacbon 2 -3 gi vo giai on cui ca qu trnh sn xut
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Bng 3.5: nh hng ca ngun dinh dng hydrat cacbon trn cht lng nm men Ch cung cp hydrat cacbon Khng b i B i 1 gi Khng b i B i 1 gi pha long r ng 17 17 8 8 Hiu sut (%) 69,0 74,0 70,1 77,2 Men p Men kh Hot lc Lng Hot lc Lng lm dy Trehalose lm dy Trehalose bt (pht) (%) bt (pht) (%) 75 5,1 78 9,3 62 55 50 8,0 9,1 11,3 71 57 47 13,9 12,6 15,5
III.B.2.2.2/Lng sacchrose ni bo: Cng l mt ch s quan trng xc nh men thch hp l m men kh. Ch s ny c xc nh bng cch o kh CO 2 to ra khi cho lng nm men p ln men 20ml nc my 30C. Trong qu trnh h h p hiu kh, ng ni bo c bin i thnh kh CO 2 v H 2O. Do c th tnh c lng saccharose ni bo nh s lng kh CO 2 phng thch ra. Th tch kh CO 2 tng ng vi lng saccharose ni bo thch hp cho men lm kh l 20 ml CO 2/gi. III.B.2.2.3/Tnh nhy cm thm thu: Th hin bng s chnh lch v thi gian lm dy bt ca nm men gia bt khng c NaCl, v bt c 3,35% NaCl. S khc nhau khng qu 10 pht, c chn l nm men bn vng lm kh. III.B.2.2.4/Kh nng to bo t: Nhng chng thch hp lm men kh c kh nng to bo t thp hn ( 40%).
III.B.2.3/Yu cu cht lng men kh

V cm quan, nm men kh c dng ht nh hay si ngn, mu vng sng c mi thm c trng ca nm men. Bng 3.6: Ch tiu cht lng men kh Ch tiu ha l Men cao cp Men loi 1 m 8% 10% Hot lc lm dy bt 70 pht 90 pht Thi gian bo qun 12 thng 5 thng
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III.B.2.4/Sn xut men kh

Sau khi thu c dng men p bng phng php nui men c bit lm men kh, qu trnh lm men kh ti p theo gm hai giai on chnh: - Trc nm men p thnh dng si di c dy v chc ng nht. - Kh nc, lm kh si nm men trn li thp nh qut thng kh kt hp vi nhit t 31 32C. III.B.2.4.1/Trc nm men thnh dng si thc hin giai on ny c th thit k da ng, c c l kch th c 0,3 cm, gn u ra ca my nghin hay my gi . C th lm m nm men nu cn bng cch nho trn n khi c ng nht mong mun. Cho nm men vo phu, t u ra s nhn c nm men dng chui di khng t, cng khng dnh nhp li vi nhau. Lp tc tri si nm men l n mng lm kh, nhng nu nm men qu kh, chui nm men s v khi ra khi my, bt nm men ri xung mng lm kh. Nu nm men qu m, khi ra khi my si nm men s dnh vo nhau, khng to thnh si c. III.B.2.4.2/Kh nc Tri si nm men ln khay sy, cho vo my kh nc, dng lung kh do qut cung cp, cng sut 2700 m/pht, to ra s thng gi c tc 1,2m/giy. Nhit ca my c iu ha nh h thng hi nc duy tr 31C trong 1 gi u v 32C trong 3 gi sau. Bng 3.7: Ch s cht lng men kh v cch bo qun tng ng Hot tnh lm dy bt (pht) 61-70 61-70 61-90 Ch s Trehalose m cht kh (%) (%) 8,1-10 14,1-16 8 11,1-14 10 11 Thi gian bo qun (thng) >12 5 Hnh thc bo qun Gi kn Gi khng kn
Axit tng s(ml) 1,1-1,3 1,4-1,7 >1,7
Khng bo qun c trong giy gi.
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III.C. NH HNG CA CC YU T MI TRNG N TC TNG HP SINH KHI NM MEN:

III.C.1. Nhit
C nh hng ln ln tc tng trng ca nm men. Nhit thch hp nht nm men pht trin tt l 28-30C. Trn 43C v di 28C s sinh sn ca nm men b chm hay ngng li.
III.C.2. pH ca mi trng
pH tt nht cho s tng tr ng ca men bnh m l 4,5 5,5; pH= 4: tc tch ly sinh khi gim. Nu pH=3,5 hay pH=3 s l m s sinh sn ca nm men b ngng li. Mc hp th cht din h dng vo t bo, hot ng ca h thng enzym tham gia vo s tng hp protein, to vitamin u t y thuc vo pH, pH ngoi 4,5-5,5, lm cht lng nm men gim i.
III.C.3. nh hng ca cht ha hc

Nguyn liu ch yu sn xut men bnh m l r ng, amonium sunphat, DAP, MgSO4, axit sunfuric trong cc ha ch t ny i khi c s hin din ca nhng cht lm c ch s tng trng ca t bo nm men. Bng 3.8: nh hng ca mt s cht ha hc l n s tng trng ca t bo nm men Cht Sunphuro Natriflo Axit nitric Formalin Karamen Axit acetic Axit formic Axit oxalic Axit sunfuric Axit photphoric Axit clohidric Ethanol Nng lm nm men chm hay ngng pht trin (%) 0,0025 0,002 0,0005 0,001 0,1 0,02 0,17 0,001 0,39 0,30 0,14 12 Nng cht lm nm men cht (%)
0,004 0,9
3 0,34 1,3 2 0,72 25
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III.C.4. nh hng nng r ng

Tc tng trng ca t bo nm men ph thuc vo s hp th cht dinh dng, trong gii hn p sut thm thu ca mi tr ng v nng t bo. p sut thm thu ca mi trng tng khi hm lng cht kh nh Saccharose hay cht hot ng thm thu nh NaCl nhiu. Hin nay, cc nh my sn xut men bnh m nc ngoi nui nm men trong mi trng c nng Saccharose l n n 5-6% ci tin cht lng men p v lm men kh.
III.C.5. nh hng ca cng khng kh v khuy trn ln tc tng trng ca nm men

Trong qu trnh nui nm men cn thit gi cho dch men li n tc bo ha oxy ha tan. Ngng cung cp oxy trong 15 giy s gy n n tc dng mtrn hot ng sng ca nm men. Oxy kh quyn chuyn v o t bo nm men qua hai giai on : Ha tan oxy n dng lng Hp thu oxy ha tan vo t bo V l thuyt cn 0,761m oxy oxy ha 1 kg ng, nhng thc t ch mt phn nh oxy bm vo c nm men s dng, phn cn li b mt i do cc qu trnh tip xc, nhit nng , nhy nht ca mi tr ng, cng khuy trn. Kch thc ca thit b nui cy nm men l tin cn thit, nh hng gin tip ln s tng trng ca nm men v chiu cao ct dung dch mi trng cng cao, thi gian kh bm vo t n b mt lu hn, v s hp th oxy c thc y khi nhit tng gn thch hp cho hot tnh men. Chiu cao ct dung dch men tt nht l 3m mi c th m bo hiu sut th nh phm v gim trng lng khi tiu dng. R rng l tng 1kg nm men cn ty thuc vo chiu cao ct nc v lng kh tiu dng do cng c khc nhau. Chiu cao ct nc 3m 6m 8m Lng kh cn/gi 16m3 8m3 6m3
Trong iu kin thng kh tt nht, tng s th tch oxy b m vo dch men gp 7 ln tr s l thuyt. Nu tc h a tan oxy cao, c th thy bt kh nh si ln tn gia b mt tip xc ca cht kh v cht lng.
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III.D. TRANG THIT B CN THIT CHO MT C S SN XUT MEN BNH M

III.D.1. B phn sn xut men
III.D.1.1/H thng nui men:
Phuy nha 200 lit : 25 30 ci, y l thng nui men bnh m ph bin thnh ph ta, thch hp vi iu kin sn xut bn th cng, d l m v sinh, sau mi t nui. Tuy nhin, cng cn c mt s im hn ch nh h thng kh b tr khng ng u, chiu cao ct n c khng t, lng kh chi ph kh cao. Nu c iu kin u t xy dng, nn thit k hai ni nui men qui m 0,5m v 2m. Dng thp khng r lm y v phm v bc xung quanh, np y bng kim loi, c h thng ph n b kh, hi nc, h kim tra nhit , pH, lng kh, v.v
III.D.1.2/My nn kh (my thi)

L mt trong nhng thit b quan trng nht trong b phn sn xut men. Cn chn my c kh nng t hot ng c c v s lng kh vn dng v nng lng tiu th, c th duy tr mt p sut n nh trong th tch ln. Khi cn gim th tch kh, nng lng tiu th ca my gim, ng thi p sut cng khng v t qu mc ti a xc nh trc m bo an ton. Yu t ny cn thit v th tch kh thay i ty giai on pht trin ca nm men v mi trng nui men.
III.D.1.3/My lc kh lc khng kh i vo my nn
C th dng my lc kh c h thng lc gm ch yu l vng kim loi tm glycerin, vng ny c xp vo gi thp, qu trnh lc hu hiu nh s thay i tc ca dng kh di chuyn vi tc cao. Bi bao t khng th thay i h ng bay cng tc d vi dng kh, s chm vo b mt m ca vng glycerin v b gi li.
III.D.1.4/My li tm: 2 ci
C th dng loi my ly tm l chn, chn my c hnh xc, c cn bng tt m bo an ton khi vn hnh.
III.D.1.5/My bm III.D.1.6/Ci p: 1 ci III.D.1.7/T lnh 100 lit: 1 ci III.D.1.8/ng ng, u thi: 25 b phn b khi n cc phuy nui
men.
III.D.2. Trang b phng k thut

Bnh tam gic, ng nghim Que cy, panh (pince) T vi sinh vt: 0-60C Bung v trng T sy kh trng: 0-300C Knh hin vi Banme k Nhit k
III.D.3. V sinh:
Nm men l sinh vt rt nhy cm, d b c ch do men di v vi khun to ta, do ni sn xut cn sch s. Nn xy ch sn xut bng vt liu khng thm. N n ch trng vn v sinh ni sn xut dng phormalin tit trng v phormalin khng tn cng kim loi, xng phormalin 10% pha lo ng 1/1000 ln
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IV. PHN LOI NM MEN DNG TRONG
SN XUT:
IV.A. PHN LOI THEO DNG:
IV.A.1. Dng nm men lng:
L sn phm thu c ngay sau khi qu trnh ln men hiu kh kt thc,dch men ny c cha sinh khi ca nm men ang pht trin. u im: d s dng, hot lc lm n bnh m cao. Nhc im: Kh bo qun, thi gian s dng gii hn 24h sau khi sn xut
IV.A.2. Nm men dng nho (nm men paste)

L khi nm men thu c khi li tm nm men lng. u im: vn chuyn d dng, thi gian s dng lu di Nhc im: hot lc lm n km hn nm men
IV.A.3. Nm men th
L loi nm men c c khi sy nm men paste nhit cao. u im: thi gian s dng rt lu, d vn chuyn. Nhc im: hot lc lm n khng cao. Do thi gian bo qun nm men lng ngn n n ngy nay ngi ta dng nm men nho v nm men th l bnh m
IV.B. PHN LOI THEO V

IV.B.1. Men lt:
Men dng cho sn xut bnh m lt (H m lng ng thp). Nhng chng men ny ch sng v pht trin tt trong mi trng c nng ng thp (nh hn 20%)
IV.B.2. Men ngt:

Men dng cho sn xut bnh m ngt (Hm lng ng cao). Nhng chng men ny ch sng v pht trin tt trong mi trng c nng ng cao (cao hn 20%)
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V.
CC PHNG PHP B O QUN MEN GING:

V.A. Phng php 1:
Gi ging thun khit trn mi trng thch nghing ,cy chuyn sau 12-24 ngy sau khi hot ha s b trn mi trng lng Mi trng thch nghing ,nc malt ng ha (c 12% ng kh ) 49,5%; dch men t phn (khong 9% cht kh) 1% v thch 2% Mi trng lng: hot ha nm men ngi ta dng dch malt khng c hublon, lng cht kh 12%. Nu khng cy chuyn v hot ha kp thi th hot lc maltaza v kh nng thch nghi vi r ng gim hoc trn b mt thch cc t bo nm men sinh bo t ri kt hp vi nhau lm thay i tnh cht ca ging.
V.B. Phng php 2:

Gi t bo men trong dch saccaroza 30%. Dch ng c cho vo bnh v thanh trng. Cy ging t ng thch nghi ng nui 2 ngy & gi to bnh thng. Trong iu kin ny nm men hu nh khng pht trin, khng ln men. Khi s dng c th dng que cy hoc pipet v trng ly dch ging cy chuyn vo mi trng lng hot ha. Sau 24-36h gi to 300oC dch ng ln men & cy chuyn tip sang mi trng thch hoc cc mi tr ng nhn ging
V.C. Phng php 3:

Bo qun ging di lp du vaselin hoc parafin.Ging cy trn mi trng thch nghing 2-3 ngy c ph ln b mt 1 lp vaselin v trng. Ngi ta thng dng vaselin c t trng 0,8-0,9 c un nng 1500C ui nc c trong du, ri hp thanh tr ng. Lp du trn b mt mi trng khng qu 1cm. ng ging c vaselin c th to trong ph ng nhng tt hn c l gi 4-600C.
V.D. Phng php 4:

Gi ging iu kin ng kh . Dch huyn ph ging c ng trong ng nghim ampul trng thi ng lnh (-400oC), sy kh di iu kin lnh v chn khng cao ti m cn 1,5-2,6 % . Gn ming ampul di chn khng v v trng. Thi gian bo qun ti 3 nm khng phi cy chuyn ,mt v i chng men c bo qun ng kh c t l t b o sng thp
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VI.QUY TRNH SN XUT BNH M:

VI.A. QUY TRNH SN XUT CHUNG:
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VI.B. GII THCH QUY TRNH:

VI.B.1. Cn cc nguyn liu: kh v t. Ty theo tng loi bnh m
khc nhau m thnh phn v t l s khc.
VI.B.2. Trn: cc loi nguyn liu vi nhau thnh 1 khi. VI.B.3. Nho bt:
Khu ny rt quan trng nu mun bnh tht bng v mm. Bt nho cha hoc nho k qu u gim kh nng n ca bt. Khi bt c nho s cho cm gic trn mn, do v dai, khng dnh.
VI.B.4. Ln men: cho bnh m c c bng xp, cn cho n ln

men. Ln men l qu trnh men t ng tc vi ng v tinh bt sn sinh ra CO 2 v cn. Bt cha ln men s khng th t c th tch chun, kt cu bnh s b th. Bt b ln men nhit qu cao hoc trong thi gian qu lu s tr nn dnh, kh thao tc v hi chua.
Trang 40
VI.B.5. p kh (gp hay m bt):

Khi bt ln men, kh CO 2 s sinh ra, cn c p ht i, phn tn men v nhit u hn trong ton khi bt.
VI.B.6. Chia bt
Thnh cc phn thch hp, Ty theo ln nh chic bnh m nh lm m chia khi bt to thnh nhng khi bt nh hn c cn nng bng nhau. Thao tc n y nn lm nhanh trnh khi bt c thm nhiu thi gian m b ln men qu . Nn trn: Sau khi chia bt thnh nhng khi u nhau, tng khi bt nh c nn thnh nhng khi cu, b mt nhn mn. y cng l hnh dng to iu kin cho bt n tt nht trong qu tr nh bt ngh trc khi nng. bt ngh: Tng khi bt trn s c cho "ngh" 10-20 pht. Bt c t trn mt phng, dng dng c no nh ci xoong, ni, hp p khi bt vo trong.
VI.B.7. To hnh: Nn bt thnh nhng hnh dng ty theo thch v

cng thc.
VI.B.8. Cho bnh n: Sau qu trnh ny bnh s n to gn bng kch

thc sn phm.
VI.B.9. Rch bnh:

Nhng ng rch trn bnh c tc dng lm bnh n tt hn trong qu trnh nng. Thng th c loi dao chuyn dng rch th ng rch s sc nt v chun hn. Cho bnh vo l v nng nhit thch hp
Bnh mi ra l l n ngon nht, khng nn bnh qu 2 ngy nu khng c bin php bo qun c bit.
Trang 41
VI.C. QUY TRNH SN XUT NC TA:

Vit nam cc nh sn xut bnh m ang s dng 01 cng ngh rt ri ng "rt Vit Nam m th gii mun sn xut ra loi m ny cng phi hc v iu chnh li cc lm truyn thng ca h.
VI.C.1. Nguyn liu: Bt m, mui, nc, VitminC, trng, men bnh m,

ph gia bnh m
VI.C.2. nh bt:
L khu quan trng nht trong qu trnh lm bnh. Ngi lm bnh trc y nhi bt bng tay, u tin l trong cc thng g ln, ri ci tin sang c c m nh trong thau, v cui cng l my nh bt (mixer). Trong thnh phn bt nho c sn mt s men t nhin v cc enzyme c hnh thnh do lu li t hm trc, v sau ny ph hp vi nhu cu vic a nguyn liu l men bnh m (Saccharomyces cerevisiae) thng phm c s dng ph bin v tnh tin li. Khi nh bt cc phn t protein trong bt di dng cun khi kh s ngm n c v tri di ra di tc ng ca my nh bt v s to mng li bt u. Cc phn t protein s li n kt vi nhau bng cc ni SH, phn t hydro (-H) l do vitaminC cung cp. S to mng li ca cc phn t protein s quyt nh to hnh v n ca bnh m. Cc nghin cu ch ra rng: Bt vi hm lng protein 11%-12% (nguyn thy, khng tnh cc protein nhn to m cc nh sn xut bt cho vo) l thch hp nht cho lm bnh m, nu thp hn th gi l bt yu khng cc protein to mng li, bnh s b xp khng gi c kh sinh ra bi con men. Bt c h m lng protein ln hn 12% gi l bt mnh. Trong trng hp ny bnh cng khng n ln v mng li qu nhiu protein qu cht khng c khong khng to gin. Hin nay hu ht cc nh sn xut bnh m ti Vit nam ang s dng bt c hm lng protein thp v khng n nh sn xut bnh m nn cht lng ca bnh li ph thuc vo cc sn phm ph gia v trong ph gia phn ln cha cht hot tnh c th b sung v to cc ni vi cc protein ca bt to c cc khung protein gi kh vng chc trong qu tr nh ln men. Thi gian nh bt lin qua ti vng quay tc ca ci nh bt. Ci nh bt c vng quay trong 01 pht nhanh th thi gian nh bt nhanh c n vng quay chm th thi gian nh bt lu hn. (thng thng thi gian cng khng c nhanh v chm qu, cc phn ng sinh ha s b mt cn i, dao ng t 05 pht fast r tc hnh" v 15-20 pht - low, R chm.)
VI.C.3. Cn v:
y l giai on to hnh cho bnh m. Cc nh l ca Vit Nam b qua mt khu cng rt quan trng cho s kt cu to mng protein ca bt l giai on "ngh bt" hay cn gi l "nm thng". Nu ta cho bt nho sau khi trn c thi gian "ngh bt" th chnh trong thi gian ny l thi gian cc protein trong bt t n s lin kt li vi nhau, cc hot ng ca men, cc cht oxy-ho... s hot ng to mt lin kt nh hnh lm cho cch bnh s kh b thot kh ("sp bnh").
VI.C.4. Nm rng (ln men):

y l thi gian cho con men hot ng sinh ra kh CO2, gip cho bnh c n. S sinh kh ca con men ph thuc vo mt s cc yu t: nhit (nhit thch hp cho s ln men t 30oC tr ln, nhit cng cao th s ln men cng nhanh), m (phi t 85% m), pH, ng gluco ...c cha sn trong bt trong qu tr nh lm bnh gip men sinh kh tt h n.
VI.C.5. Nng bnh:

Cc nh l Vit Nam ang s dng cc l tn t ci hoc l t t bng than nng bnh. Trc khi a bnh v l ngi ta thng tt nc, y l ng tc rt quan trng v cung cp hi nc trong qu trnh nng bnh khng c hi nc bnh khng th chn c. Nhit nng bnh s giao ng t 200oC - 270oC ty theo yu cu ca tng loi bnh. Cc loi bnh mun c v gi n, mng th nng nhit cao v thi gian nng nhanh, cn nng bnh nhit thp h n th v bnh s dy & cng, thi gian nng s lu hn.
Trang 43
VII.VAI TR CA NM MEN TRONG QUY TRNH SN XUT

Trong quy trnh sn xut bnh m, giai on ln men bt m ng vai tr quyt nh n cht lng bnh m. Nm men chuyn ha ng c trong bt m thnh cn v CO2 theo phng trnh: C6H12O6 2C2H5OH + 2CO 2
Chnh CO 2 l tc nhn lm bnh m n. CO2 to thnh c gi li trong cc mng gluten trong bt m, l loi protein c bit, chng c tnh cht n hi v to mng.Cc protein khc khng c tnh cht ny. Khi nng bnh m to cao, CO2 tng th tch, mng gluten cng ti cha CO2. Khi to cao hn, CO 2 thot khi ti cha nhng l xp trong bnh lm bnh c xp. Kh nng ln men cng mnh n th tch bnh cng tng. xp ca bnh cng nhiu bnh cng
Song song vi qu trnh ln men, bao gi cng xy ra qu trnh ln men acid sinh ra cc sn phm nh acid axetic, acid lactic,gy acid cho bt. Trong sut qu trnh ln men bt nho v ln men kt thc, lun sy ra nhng phn ng sinh ha sinh ra cc sn phm nh : ru, acid, este, andehyd, ceton, furfurol nhm tch t hng thm v mi v c trng cho bnh m. c bit khi nng bnh, gn 70 cht gy h ng v c to thnh v c xy ra phn ng maillard sinh ra melanoidin (l cc polyme khng no ha tan c trong nc, sau l cc polyme khng no v khng ha tan trong nc, nhng u c mu m v gi chung l melanoidin). Nm men cng gip chuyn ha nhng cht c cu chc phc tp trong bt m thnh nhng cht n gin gip cho h tiu ha ca ngi s dng
Trang 44
VIII. H HNG BNH DO VI SINH V T:

VIII.A. VI SINH VT TRONG BT:
Vi sinh vt trong bt do hai ngun nhim chnh l t ht (ch yu) v t khng kh, nc, dng c xay xt, cc cha ng Ht dng xay bt bao gi cng cha mt s l ng vi sinh vt nht nh no . Trong qu trnh nghin phn ln cc vi sinh vt tr n b mt ht chuyn vo trong bt. S lng vi sinh vt c trong bt nh h ng trc tip n cht lng ca bt vi sinh vt thng nhiu nht l cm v bt c cht lng cao th t vi sinh vt. Trong bt thng c vi khun v nm mc. Trong cc loi vi khun c th thy cc t bo sinh dng hay bo t ca trc khun khoai ty ( Bacillus mesentericus) v trc khun c kh (Bacillus subtilis). Nhng trc khun ny ln trong bt v sau ny gy ra bnh khoai ty bnh m. Ngoi ra cn c th gp E.coli nu nc dng nghin bt khng hp v sinh.
Bacillus mesentericus
Bacillus subtilis
Trang 45
VIII.B. NH HNG CA VI SINH VT N PHM CHT CA BT TRONG BO QUN

Bt tng i cc cht dinh dng v vi sinh vt c th d s dng cc cht dinh dng ny pht trin. Hn na bt khng c tnh cht bo v nh ht nguyn vn. V vy ch cn nng m v nhit ln mt t cng to iu kin thun li cho vi sinh vt pht trin v gy h hng bt. Trong iu kin m khng kh d i 79% v nhit di 20oC, m ca ht di 15% vi sinh vt trong bt s khng tng l n m dn dn cht i khi bo qun bt trong thi gian di. Nu m ca bt ch cn tng l n 1-2% th vi khun v nm mc trong bt s pht trin mnh. Tu thuc vo mc nhim vi sinh vt trong bt m bt c th b nhng h hng sau: mc, t bc nng, chua, i Mc l hin tng hay gp bt hn c. y ta thy cc loi nm mc nh: Aspergillus, Penicilium mc trong bt trong iu kin m thp h n vi khun. Bt b mc iu kin m khng kh cao h n 80%, bt mc s b gim phm cht nhanh chng v mc to cho bt hi khng th kh c. Mi hi ch yu do Penicilium gy ra. Mc lm tng axit ca bt, do mc phn hu cc cht bo to thnh axit t do, ng thi lm gim cht lng gluten, b mt tnh n hi v thm mu. Mc bt u t bn ngoi ri lan dn vo bn trong sau gy ra hin tng t bc nng. Mc v t bc nng lm cho bt gim cht lng cm quan v bt b kt vn. Bt chua thng bt u t nhng lp b n trong khc vi hin tng mc. Nguyn nhn gy ra bt chua l do vi khun lactic v mt s vi khun khc ln men ng c trong bt thnh nhng axit khc nhau. Kt qu l to cho bt c chua v axit trong bt tng ln r rt. ng c trong bt l do enzyme amylase ca bn thn bt v vi khun phn hu tinh bt to th nh ng. Bt b i l do s oxi ho cc cht bo trong bt bng oxi khng kh to th nh cc cht c v i. bo qun bt tt cn bo qun bt m khng kh d i 79%, m ca bt khng qu 1415% trong iu kin nhit n nh. iu kin n y gi bt c 35 thng, iu kin m b t t 1213% gi c 1 nm.
Penicilium
Aspergillus
Trang 46
VIII.C. H VI SINH VT BNH M :

H vi sinh vt bnh m bt ngun t bt m, men bnh m v tp nhim. Khi lm bt nho men bnh m hot ng mnh tao ra ru v kh cacbonic lm n bt nho. Khi nn bnh v em nng hu ht vi sinh vt u b ti u dit tr mt s bo t chu nhit cn tn ti. Khi nng bnh nhit bn ngoi ti 180200 oC, cc vi sinh vt ngoi v bnh cht ht v trong rut bnh nng dn ln nhng gia khng qu 9598 oC. cc t bo sinh dng ca vi sinh vt b cht nh ng bo t ca chng vn cn sng. Khi gp iu kin thun li cc b o t ca trc khun khoai ty v trc khun c kh pht trin lm hng bnh m. Trong qu trnh vn chuyn v bo qun cn b tp nhim cc vi sinh vt trong c c trc khun ng rut rt nguy him. V vy khi vn chuyn v bo qun cn m bo v sinh an to n.
VIII.D. H HNG BNH DO VI SINH VT:

Do bnh m thnh phm cn mt s bo t ca cc trc khun khng b ti u dit khi nng bnh hay cc t bo sinh dng ca mt s vi sinh vt tp nhim trong qu trnh vn chuyn v bo qun. chnh l nguyn nhn gy h hng bnh m. Bnh nht rut bnh m do vi khun Bacillus: bnh ny do trc khun khoai ty v trc khun c kh gy ra. Bnh ny cn gi l hng nht bnh m. Trong bt m c cht lng km c nhim cc bo t ca hai loi trc khun n y. Khi chng pht trin s tit ra enzyme protease thu phn protein l m rut bnh m b dnh nht, thm mu v c mi kh chu. hn ch bnh ny cn tng axit ca bt nh o, lm pH gim xung khong 4,55 s kim h m trc khun Bacillus mesentericus v Bacillus subtilis pht trin. Rut bnh m b : c mt s vi khun v nm sinh sc t pht trin trong rut bnh m v lm rut bnh m c mu . Bnh ny khng nguy him i vi ngi, thng gp vi khun Bacillus prodigiosum. Mc bnh m: bnh m thng b mc bn ngoi do tp nhim cc bo t nm mc v bo qun trong iu kin nng m cng nh m ca bnh m cao v xp qu cht. Bnh say bnh m: bnh ny do nm Fusarium sporotrichioides c ln trong bt m t nhng ht la m nhng cy c nm ny k sinh trn ng rung. Nm ny chi nhit cao v khng b cht khi nng bnh. Khi chng pht trin tr n bnh m khng thy du hiu h r rt nhng chng tit ra c t khi n phi ng i b ng c thy ngy ngt nh say ru.
Trang 47
Fusarium sporotrichioides
Trang 48
IX. MT S NG DNG KHC CA NM MEN (Saccharomyces cerevisiae)

Trn 1.000 loai men c miu t. Loi men c con ngi s dng ph bin nht l Saccharomyces cerevisiae, n c dng sn xut ru vang, bnh m v bia t hng nghn nm trc.
IX.A. LN MEN RU:

Nm men l tc nhn c bn gy nn qu trnh ln men ru, tuy nhin khng phi loi no cng ln men ng thnh ru c m ch c mt s loi c kh nng ny. Trong sn xut hin nay ngi ta thng dng mt s loi thuc h Saccharomycesaceae. Theo c tnh ln men ngi ta chia nm men thnh hai nhm: nm men ln men ni v nm men ln men chm. Nm men ni: l nhng nm men c cng lc ln men rt nhanh v mnh. Nhit thch hp cho nm men n y sinh trng t 20 28 oC, c tc ln men rt ln, lng ng tiu th rt nhiu. Do sinh ra nhiu kh CO 2 nn cc t bo nm men di s theo CO 2 ni ln trn b mt, v vy nm men hot ng mnh hn v ln men c cc phn t ng trn b mt. Ngi ta thng s dng sn xut cn v bnh m. Tiu biu l loi Saccharomyces cerevisiae. Nm men chm: l nhng nm men c cng lc ln men yu, nhit thch hp t 5 10 oC. Trong qu trnh ln men lng kh CO 2 to ra t v do nhit thp nn n c gi li trong dung dch l n men. Nm men tip xc t v sau khi ln men chng to thnh vng cn di y thng. Qu trnh ln men ch m v xy ra t t. Tiu biu l loi Saccharomyces ellipsoideus. Nm men chm thng dng trong sn xut bia, ru vang, smpanh.
IX.B. SN XUT BIA:

Bia l mt loi thc ung gii kht th m ngon, c ru nh t 4 5%, c v ng d chu ca hoa hublong. Nguyn liu l malt i mch, cao hoa hublong v nc. Trong malt c sn enzyme amilase thu phn tinh bt thnh ng cung cp cho qu trnh ln men. Ngi ta thng s dng nm men Saccharomyces cerevisiae dng bin chng chuyn dng ln men bia. Qu trnh ln men bia gm hai giai on: Giai on ln men chnh: giai on ny thc hin nhit cao, th ng t 8 16oC. Dch ng ban u c nng t 9 12%, sau khi l n men th cn
khong 2 n 3%. Nu ln men c in th nhit t 8 10 oC th thi gian ln men lu, ln men nhanh nhit t 14 16oC v sau 8 ngy nng ng cn li t 2 3%. Giai on ln men ph: giai on ny thc hin nhit t 0 5 oC, phng php ln men c in nhit t 0 1 oC, phng php ln men nhanh nhit t 3 5 oC. nhit lnh CO 2 c gi li lm cho bia trong hn. Sau khi dch ln men chn em lc v bo ha CO 2. Sn phm thu c em bn trc tip lm bia hi ng hoc ng chai, lon cn phi hp Pasteur .
IX.C. SN XUT RU VANG V SAMPANH

Ru vang theo ngha hp l t dng ch ru c ln men t dch p ca qu nho. Ngy nay ru c ln men t cc dch qu to, du, mn, chui cng c gi l ru vang km theo tn ca loi qu ly nc p. Cc loi qu ngoi ng ly t dch qu cn phi cha cc axit hu c, cc cht mu, cht thmVo ma nho chn ng i ta hi nho, em nghin nt v cho nm men vo, sau nhit 25 30 oC, ng nho s ln men thnh ru ng thi cc cht cht v sc t t qu cng trch ly v o dch ln men to nn mi, v cho ru vang. Nho c v mu tm dng lm vang , qu c v mu xanh dng lm vang trng. Dch chit dng NaHSO 3 x l cc vi sinh vt tp nhim. Nng SO 2 cho php l 200ppm cn li trong dch s c ch cc vi sinh vt khc nh ng khng c ch nm men. Thng dng nm men Saccharomyces ellipsoideus l loi tiu biu cho nm men chm. Dng chng c kh nng chu nng ng cao, CO 2 cao v khng SO2 nng 200ppm. Qu trnh ln men gm hai giai on: Giai on ln men chnh: dng dch nc hoa qu ln men thnh ru, ru t 12 15%. Sau chuyn sang giai on l m cho protein, pectin, tanin lng xung lm cho ru trong hn. Giai on ln men th cp (giai on ): t 3 n 4 thng i vi r u vang v hng nm i vi smpanh. Trong giai on s tch t CO 2 v cht thm. thng thng: s to ra ru vang non sau trong thng g si to ra hng thm c trng. chnh trong thng hay trong chai l ng CO2 cao to ra smpanh Ru vang trong dng sn xut ru mnh bng phng php chng ct.
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IX.D. CH VC-XIN H5N1 CHO GIA CM T MEN BNH M:

Bng cch ng dng cng ngh b mt t bo chng t bo nm men Saccharomyces cerevisiae, k hi u l MT8-1 (mt loi nm men quen thuc, khng c t, dng lm men bnh m, ln men r u), nhm nghin cu do ThS. Trn Th Hng Kim (Trng H Khoa hc T nhin, HQG TP.HCM) ch nhim, bc u thnh cng trong vic to ra dng nm men c mang khng nguyn ca virus H5N1 trn b mt t bo. Dng t bo ny c kh nng gy p ng min dch chng virus H5N1 trn chut bch, m ra trin vng pht trin th nh mt loi vacxin r tin nhm phng cm H5N1 cho gia cm. Khc vi vacxin phng bnh cho gia cm ang phi nhp khu hin nay, loi vacxin dng t bo nm men phng bnh cho gia cm ny c cc u im nh: an ton, chi ph sn xut thp, d dng thc hin mi quy m sn xut bng cc h thng ln men chm thng dng, tnh n nh cao, khng cn phi bo qun lnh, d dng s dng cho gia cm qua ng ming thng qua trn vi thc n gia cm. Theo nhm nghin cu, pht trin thnh vacxin, cn th nghim thm kh nng bo v ca dng nm men ny i vi chut, g c gy nhim virus. Nu kt qu th nghim c tnh bo v tt th c th d dng sn xut vacxin thng qua vic ln men nhn sinh khi t bo nm men ny, m khng cn phi qua cc bc tinh ch tn km.
Trang 51
KT LUN:
Trong i sng thng ngy, chng ta nhn thy s hin din ca vi sinh vt khp ni: trong t, trong nc, trong khng kh, trong c th sinh vt... Chng l nhng sinh vt nh b nhng tn ti trong nhng mi trng khc nghit. Chng ng vai tr quan trng trong vng tun hon vt cht v tham gia vo cc qu trnh phn hy ln men t nhin. Tuy nhin, vic hiu r c tnh v bn cht ca vi sinh vt, cng nh cc hot ng chao i cht ca chng l c mt qu trnh nghin cu v th nghim lu di. Ngy nay vi s hiu bit ngy cng su sc i vi cc loi vi sinh vt, chng ngy cng c nhiu trong thc tin i sng. V qua bi ng dng ca vi sinh vt trong sn xut bnh mchng ta bit n mt vai tr rt l quan trng ca vi sinh vt trong vic ln men bnh m. Ngoi ra vi sinh v t cn c nhiu ng dng trong cc ngnh ch bin thc phm khc :sn xut bia, r u, Hin nay th ng dng ca vi sinh vt m c con ngi khai thc nhiu l dng s l nc thi, cht thi vi hiu qu s l ng y cng cao. V vy vic quan tm, tm hiu, nghin cu v vi sinh vt s gip chng ta hiu r v chng v hot ng ca chng. T chng ta s ng y cng khai thc c nhiu ng dng ca chng trong cuc sng v hiu r hn v nhng hot ng ca chng ang din ra trong t nhi n xung quanh chng ta.
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Cc ngun ti liu tham kho

1. L Xun Phng. Vi sinh vt cng nghip. NXB Xy Dng 2. Lng c Phm. Cng ngh vi sinh. NXB Nng nghip 3. http://vi.wikipedia.org/wiki/Saccharomyces 4. http://baigiang.violet.vn/present/showprint/entry_id/1034809 5. http://www1.agu.edu.vn/dspace/bitstream/ 123456789/749/1/Ngo_Thi_Hanh. pdf 6. http://xcafe.com.vn/webapp/event_detail.php?event_id= 31 7. http://vi.wikipedia.org/wiki/Saccharomyces 8. http://community.h2vn.com/index.php?action=printpage;topic=4881.0 9. http://kokotaru.com/vn/2009/01/quy -trinh-lam-banh-my-noi-chung/ 10. http://xcafe.com.vn/webapp/event_detail.php?event_id=32
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Bao Mon Vi Sinh Moi Truong

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B GIO DC V O TO TRNG I HC NNG LM TP.

H CH MINH KHOA MI TRNG V TI NGUYN

NG DNG VI SINH VT TRONG SN XUT BNH M

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

PHN LOI NM MEN DNG TRONG SN XUT

IV.A. Phn loi theo dng IV.B. Phn loi theo v

CC PHNG PHP BO QUN MEN GING QUY TRNH SN XUT BNH M

MT S NG DNG KHC CA NM MEN

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

NGUYN LIU LM BNH M:

I.A. NGUYN LIU CHNH

I.A.1.1/ Thnh phn ha hc ca bt m:

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

I.A.1.2/ Vic phn hng v nh gi cht lng bt m:

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

I.A.2. Nm men lm bnh m:

I.B. NGUYN LIU PH GIA:

I.B.1. Nhim v ca cc cht trong ph gia:

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

GII THIU CHUNG V VI SINH VT (NM MEN) TRONG SN X UT BNH M SACCHAROMYCES

II.B. Phn loi:

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

II.C. c im hnh thi v kch thc:

II.D. Thnh phn cu to:

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

II.E. Thnh phn ha hc:

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

II.F. Sinh trng v sinh sn:

II.F.2. Sinh sn:

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

S phn i (fission) khng nhn thy Saccharomyces cerevisiae nh ng thng gp Schizosaccharomyces.

Cc giai on pht trin chi v chi tch ra khi t bo m

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn