Vi Sinh Moi Truong (Gluten)

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 S N XUT BNH M

G/V HNG DN: L QUC TUN NHM 4.1 - LP DH08DL: 1. Phm Quc Khn h 2. Trn Hunh Thanh Danh 3. Nguyn Hong Khnh Ng c 4. inh Th Minh Nguyt 5. Mai Th Ngc Nhn 6. Phm Th Thu Tho 7. Nguyn Th Phng Th y
TP HCM THNG 10/2009
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 n m 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 b y gi Pasteur cho rng nm men c th c nui trong dung d ch ng ma v i 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 tri n 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 , c ng vi s pht trin chung ca k thut l n men vi c ci tin trang thit b v chng nm men c nh hng ln trong qu tr nh sn xut nm men hin i.
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I. NGUYN LI U LM BNH M
I.A. Nguyn li u chnh I.A.1. Bt m I.A.2. N m men l m bnh m I.B. Nguyn li u 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 g i II.B. Phn lo i II.C. c im h nh thi v kch th c II.D. Thnh ph n cu to II.E. Thnh ph n ha hc II.F. Sinh trng v sinh s n II.F.1. Sinh trng II.F.2. Sinh s n II.G. Dinh dng v con ng chuyn i vt cht trong t b o nm men II.H. c im nm men d ng trong s n xut
III.
SN XUT NM MEN
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III.A. Nguyn li u sn xut nm men III.B. Quy trnh s n xut nm men III.B.1. Sn xut men p t r ng III.B.2. S n xut men kh III.C. nh hng ca cc yu t mi trng n tc tng hp sinh khi nm men III.C.1. Nhi t 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 l n tc tng trng ca nm men III.D. Trang thi t 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 LO I NM MEN D NG TRONG S N 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 S N XUT BNH M
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VI.A. Quy trnh s n xut chung VI.B. Gii thch quy tr nh VI.C. Quy trnh s n xut nc ta
VII. VAI TR C A NM MEN TRONG QUY TRNH S N XUT 44 VIII. H HNG BNH DO VI SINH V T
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 C A NM MEN
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IX.A. Ln men ru IX.B. S n xut bia IX.C. S n xut ru vang v sampanh IX.D. Ch vc-xin H5N1 cho gia c m t men bnh m KT LUN Cc ngu n ti liu tham kho
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I.
NGUYN LI U LM BNH M:
I.A.1. Bt m:
I.A. NGUYN LI U CHNH

Bt m l nguyn li u chnh sn xut bnh, c ch bin t ht la m . Bt m c hai lo i: 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 nguy n 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 ph n ha hc ca bt m ph thuc v o thnh ph n ha h c ca ht v ph thuc v o 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 ch t 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 th nh phn c trnh by bng di y:
Hm lng cc gluxit v protit chi m 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 gi ng nhau. Hm lng protit tng dn t bt hng cao n bt hng thp, nh nh v mt dinh dng th protit trong b t 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 d ch ru 60 80% cn tn g i l Gliadin. Glutenlin : ha tan trong dung d ch kim 0,2%
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Trong 4 lo i ni tr n th hm l ng Anbumin v Globulin chi m khong 20%, cn 80% l Protalamin v Glutenlin, v t l protalamin v glutenlin trong b t m l tng ng nhau. Bt m nho v i nc ri y n mt thi gian s to th nh Gluten. R a bt nh o cho tinh b t tri i c n 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 v o 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 n c ca protit b thay i. Hm lng v cht lng Gluten bt m ph thuc v o 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 x p do gi c kh tt. C n nu dung bt m cht lng cao v chu ko nh th bt nho thng b chy khng t yu cu, bnh l m ra t x p. Chnh v cht lng ca Gluten c nh h ng ln n qu trnh ch bin v cht lng sn phm nh vy nn trong s n 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 nh o ci thin nhng tnh cht vt l ca Gluten. Gim nhit nho th Gluten tr nn cht hn, tng nhit nh o th Gluten n nhanh nhng kh nng gi kh km v bnh t n hn. Mui n c tc dng l m cho Gluten ch t li v tng kh nng ht nc ln, cng thy phn protit gim i r rt. Cng nho lm tng qu tr nh to hnh Gluten nh ng lm gim kh nng gi kh ca Gluten. Axit ascorbic, kali bromat, pe roxyt v m t s cht oxi ha khc c tc dng l m cho Gluten ch t hn cn cc ch t kh th c tc d ng ngc li. S lng Gluten khng nh h ng ln n cht lng bnh quy, song h m 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 c a bt m : gluxit trong b t m gm c: tinh bt dextrin, xenluloza, hemieluloza, gluxit keo, cc lo i ng. Qu tr nh to thnh gluxit c biu din bi pht trin tng qut sau : 6CO2 + 6H2O C6H12O6 + 6O2 Glucoza c to n n s chuyn th nh cc gluxit khc. Qu trnh quang hp c thc hin nh nng l ng mt tri v sc t xanh ca cy (clorofin).
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Tinh bt: l gluxit quan tr ng nht ca tinh bt. Trong hng bt cao cha n 80% tinh b t. Tinh bt ca cc loi bt khc nhau th khng gi ng nhau v hnh dng, kch th c, 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 nh o. H t tinh bt nh v ht tinh bt v th c ng ha nhanh hn. Trong cc ht tinh bt, ngo i tinh b t ra c n c mt lng nh axit photphoric. Axit silicic, axit bo v cc cht khc. Dextrin: l sn phm to ra u ti n trong qu trnh th y phn tinh bt. l nhng cht keo to th nh vi nc mt dung dch dnh. Khi l ng phn t v tnh ch t 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 h p cht cu to ging tinh bt, khi tc dng vi iot cho mu tm Eritrodextrin: l h n 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 b t m sn xut t bt m ny mm c cha t 3 -5% l dextrin. Dextrin t lien k t vi nc, do khi bt nho c hm lng cao cc dextrin th bnh lm ra km dai. Xenluloza: cng c cng thc chung gi ng tinh b t nhng rt khc nhau v cu trc phn t v cc tnh ch t ha hc. Phn t xenluloza g m trn 1500 gc glucoza. Xenluloza khng tan trong n c lnh v nc nng. Th y phn xenluloza b ng axit kh khn hn thy phn tinh b t nn khng th tiu ha c xenluloza v chnh l ng xenluloza lm gi m gi tr dinh dng ca bt. Trong b t hng cao c kho ng 0,1 0,15 % xenluloza, cn trong b t hng cao th ch a 2 3 % xeluloza. Hemixenluloza: l polisacarit c u to y cc gc pentozan (C5H8O4)n v hecxozan (C6H10O)n. Hemixenluloza khng ha tan trong n c nhng h a tan trong ki m. 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 n i nh ca ht. Trong b t m hm l ng gluxit keo vo khong 1,2%. Gluxit keo c tnh ho na rt cao. Khi trng n trong nc cc gluxit keo cho ta nh ng dch keo ny c nh hng r rt n cc tnh ch t l hc ca bt nho.
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ng trong b t: cha mt lng khng l n lm. Trong b t c cha khong 0,1 0,5 maltoza. Trong b t m s n xut t ht ny mm th hm l ng maltoza tng ln r rt. ng ch yu nm trong phi h t. Hm lng sacaroza trong b t m kho ng 0,2 0,6%. Hm lng chung cc lo i ng ph thuc vo lo i bt v cht lng ca ht. Cht bo: cc lipit l nh ng cht hu c k nc, c cu trc khc nhau, khng ha tan trong n c nhng h a tant rong cc dung mi h u c. Trong cc lipit c a bt m, ngoi cc ch t bo trung tnh cn ph i k n cc photphorit, sterin, s c t.Trong bt cc lipit trng thi t do v trng5 thi kt hp vi protit, gluxit. Nh ng hp cht ny c nh hng n tnh ch t cc gluten, chng lm cho cc gluten n h i hn. Hm lng chung c a cht bo trong b t m vo kho ng 0,1 2% ty theo h ng bt m. Vitamin: trong bt m c ch a rt nhiu vitamin nh B1, B6, PPVitamin cha nhiu lp alrong. Ty theo hnh bt m th hm l ng vitamin c ng khc nhau. H ng bt cng cao th vitamin cng th p v ngc li. Men trong b t: l nhng protit c tnh ch t xc tc. Trong bt c cha rt nhiu men lm nh hing n cht lng bt, cc lo i men quan tr ng nh: Men thy phn tinh b t v protit nh: p roteinaza, polipeptidaza, anpha amilaza, beta-amylaza. Ngoi ra bt m cn c cc men khc nh : lipaza, lipoxydaza * Tp cht trong b t m: Trong b t m c cha rt nhiu tp cht nh su, mt v tng nhiu trong qu tr nh 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 r t 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 chuy n 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 chu n ca Nh nc th cc ch s trong tiu chu n cht lng bt m c c trng bng tnh trng v sinh v hng bt. Cc ch s cht lng y gm c: m i v, nhim tr ng, hm lng cc cht st v m. Bt phi khng c m i 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. C n hm l ng Gluten, axit khng c tr ng cho hng ca bt v ch s ny lun lun bi n 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 kho ng 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 l m 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 b t nh hng n gi tr thc phm v qu trnh ch bin cng nh cht lng ca th nh phm. qu trnh hnh thnh b t nho c kch thc ln s chm trng n, bt c ng mn th cng d hnh thnh b t nho do tc trng n ca Gluten trong bt th b hn trong bt mn v b mt ri ng 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 ph i lc n o cng quan h cht ch vi tro, chnh l lp anrong ca ht khng c m u nhng hm lng tro li c t hn. S lng v cht lng Gluten: Cht lng ca bt m c trng bng Gluten. Gluten c a bt hng cao hn thng c m u 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 m t thi gian nht nh v ng vi mt lng bt nh o 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 ch t lng ca bt m cng cng cao. Gluten c a 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. ax it 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 h u c khc (lacti c, axetic). Cc axit c to th nh do qu trnh th y 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 l m 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, ngo i ra mt s ha cht khc s c cung cp trong qu tr nh nui c y men b sung cc cht dinh dng m mt r khng . Qu tr nh nui d ng men Saccharomyces l qu trnh hiu kh v vy ngi ta phi thi v o bn ln men mt lng kh rt ln. Trong qu trnh nui c y nm men ngi ta phi kim sot lng mt r np vo bn ln men the o lng cn c trong mi trng ln men. N u lng mt np vo nhiu qu nm men s khng sinh s n m s thc hin qu trnh ln men t o ra cn khin nng cn tng cao v nng sut men s gim, nhng nu lng mt np vo qu t n m men s thiu cht dinh dng cho sinh trng.
I.B. NGUYN LI U 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 tr nh ln men. Hm l ng s dng cht ph gia s t y theo ch t 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 n y 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 h nh th tch gi kh CO2 ca bnh m , nu bt m "chun" cho l m bnh th s c mt bnh b nh thng sau khi nng. Nhng trn th trng do nhiu yu t, Vit Nam cc bt m cha chun nh, ngi lm bnh b t 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 nhi m v ca ph gia bn h 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 ph n cc cht nh ha trong ph gia (Emulsifier) s l mng t o 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 l ng s dng cht ph gia s t y theo ch t 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 c p thc n cho con men v chuyn ha tinh bt t hnh nh ng n phn t hay th nh 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 c ng ngh lm bnh m Vit Nam:

Ngoi y u t k thut tr n, ph gia vi mt cuc cch mng cng ngh ho n ton mi, nh sn xut ph gia c n a thm vo cc tnh nng trong qu tr nh lm bnh trong thnh ph n ca ph gia to phn ng sinh-ha lm thnh nh ng 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 m m ca rut bnh. To mu s c 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 dn g rng ri trong ngnh th c phm nh lm bnh m, sn xut cn. Saccharomyces c ngh a 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 lo i:
Ging [Chi] Saccharomyces c khong 40 lo i (van der Walt, 1970) v cc loi trong gi ng ny c bit nhiu do chng c ng dng t rong lm n i 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 h nh thi v kch th c:

Nm men saccharomyces c h nh bu dc, gn tr n, kch th c khong 6 - 8 m x 5 - 6 m. Nm men Saccharomyces cerevisiae c h nh cu hay h nh trng, c k ch thc nh, t 5-14 mircomet Saccharomyces l lo i nm men thuc nhm c th n bo, gm c nm men chm v n m men ni : Nm men chm (lager): hu ht cc t bo khi quan st th n y chi ng ring l hoc cp i. H nh dng ch yu l hnh c u. Nm men n i (ale): t bo nm men m v con sau khi n y chi thng dnh li vi nhau to thnh chu i t bo nm men. Hnh d ng ch yu l hnh c u hoc ovan v i kch thc 7-10 micromet. S khc nhau gia nm men ni v nm men ch m: l kh nng l n men cc lo i 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 h nh thnh bo t . Qu tr nh trao i cht ca nm men ch m ch yu xy ra trong qu tr nh ln men, cn c a nm men ni xy ra mnh trong qu trnh h h p, v vy sinh khi nm men ni thu c nhiu hn nm men ch m. Nm men ch m c nng enzym thp hn nm men ni. Kh nng to b o t ca nm men ch m lu h n 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 c u to ch yu l lipoprotein, gi vai tr iu ha vn chuyn cc ch t 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 c u t khc nhau nh b my Golgi, lysosom, khng bo, ( ch a cc s n phm b phn ct, hay ch t c l c th c hi cho t bo. Nng lng cung c p cho t bo qua nhng phn ng xy ra trong ty th cng nm trong t bo cht. Trong t bo cht c nhn ch a thng tin d truyn cho t bo v cc thnh ph n lin quan trong qu trnh sinh t ng hp v sinh s n ca t bo. Nhn n m 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, h t m d tr cht dinh dng cho t bo.
Cu to nm men
II.E. Thnh phn ha hc:

Thnh ph n ho hc ca t bo nm men Saccharomyces khc nhau tu thuc vo iu kin mi trng nui cy, th nh phn cc cht dinh dng trong mi trng nui cy v tnh trng sinh l ca t b o. Nm men p c cha 70 -75% nc, 25-30% cn l i l cht kh. Nc: bao gm phn nc nm b n ngoi t bo v ph n 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 b o gim. Thnh ph n cht kh ca t b o nm men bao g m protein v cc ch t c Nit khc chim 50% , cht bo 1,6%, hydrat cacbon 33,2%, m t b o 7,6%, tro 7,6%.Thnh ph n ca nhng cht n y khng c nh, n c th thay i trong qu tr nh nui c y cng nh qu tr nh ln men.
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Hydrat cacbon g m: polysaccharic, glycogen, trehalose (12 -12,5%), mannan (18,7-24,9%), glucan (9,47-10,96%) v chitin . Nh ng nghi n cu ng hc v s bin i hydrat cacbon trong qu tr nh bo qun nm men cho thy l glucan, mannan v d ng glycogen tan trong kim v axit clohydric l y u t cu trc ca t b o, 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 c ng cao n m 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 t rng ca nm men gm cc pha: pha tim st, pha ch s, pha cn bng v pha suy vong.Trong ti m 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 m nh. pha cui c ng, s sinh sn hu nh ngng li v bt u kt lng. Kh nng kt lng ca n m men c vai tr r t quan trng. Men chm kt lng dng bng di y cc th ng ln men cn men n i th ni ln b mt dch l n men..Tc ln men tu thuc vo nhiu yu t: kh nng l n men c a nm men, hot tnh sinh l v s lng t b o ca chng trong mi trng, ph thuc v o nhit , pH, th nh phn ho hc ca dch l n men... Ngoi ra cn ph thuc v o hm lng cc cht prt in 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 c a nang bo t. Trong qu trnh sinh s n 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 kh i men m. Khi cc iu kin dinh d ng km cc men c kh nng sinh sn hu t nh s to ra cc nang b o t.
II.F.2.1/Sinh sn v tnh:
Sinh s n v tnh nm men th ng gp nht l ny chi, khi mt chi ho n chnh s pht trin ngay, chi s ni lin vi t b o m (bud scar) v khi ch i ri ra t b o 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 b o m
Ny chi nm men
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II.F.2.1/Sinh s n 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 tr nh hp t bo cht (plasmogamy) v hp nhn (karyogamy) xy ra v thnh l p t bo nh bi, nang v cui cng l bo t nang th nh lp trong nang.
Giai on sinh sn hu tnh nm men Saccharomyces cerevisiae S bo t nang t y thuc vo s ln phn chia nhn nh ng thng l 8, bo t nang c gii phng, ny mm h nh thnh t bo dinh dng mi t y chng sinh s n v tnh bng s ny chi hay ph n i.
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Tuy nhin, sinh s n hu tnh khng phi n gin. Theo Guilliermond (1949), nm men c 3 loi chu k sinh tr ng hay v ng 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 b o t nang h nh thnh v 2 bo t nang mang gen a, c hai trong 1 nang v i 2 bo t nang mang gen hay a s to ra loi gen pht trin c lp. Khi tin h nh tip hp , mi lo i v a s tip hp th nh mt chi mang tnh giao t ri hai giao t t b o hp t (zygote), sau t b o tip hp ny chi cho ra m t t bo ging ht nh t bo tip hp nhng mang 2n NST, t bo tip hp pht trin th nh 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 b o tip hp gim phn h nh 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 n y bt u vi 4 b o t nang A1, A2, A1, v A2 trong m t nang mng v; 4 b o t nang n y s hot ng nh cc giao t . S tip hp vi A1 v A2 v cu i cng thnh l p 2 t b o tip hp nh bi trong 1 nang, m i 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 tri n th nh 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 b o t nang hnh thnh m t nang v tip hp to t b o 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, m i t bo n bi l t bo giao t v sinh s n 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 ti p hp (conjugation canal), nhn ca hai t bo giao t di chuyn v o trong ng ny v tin hnh tip hp ti y ri h nh thnh nhn nh bi, t b o cht ca hai giao t n y hp nhau th nh t bo tip hp sau to th nh mt nang. Nhn t bo hp t phn chia ln u l gim phn th nh 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 tr nh dinh d ng ca nm men gm 2 giai on: Cht dinh dng qua mng t bo cht vo t bo. Chui cc phn ng ha h c, bin i cht dinh dng tng hp cht liu cho t bo. Mi trng dinh dng cha nhng th nh ph n c p sut thm thu khc nhau. Cc cht khng in tch nh ng saccharose, ru axit hu c, amino axit xm nhp qua m ng t bo bng cch khuch tn hay vn chuyn th ng, do s khc nhau v nng cc cht n y gia t b o v mi trng. Cc cht in tch trong dung dch nh mui KCl, Magie, canxi v cc kim lo i khc c th v o t bo th ng theo thang nng hay vn ng ngc li thang nng (vn chuyn hot ng). Ngoi ngu n hydratcacbon v ngun nit hoc v c hoc hu c, nm men c n s dng cc nguy n t vi lng nh K, Na, Ca, Mg c vai tr quan tr ng trong dinh dng nm men. Ri ng Natri c ngh a quan trng trong s tng trng ca t b o nm men. Ion Natri l thnh ph n duy nht di chuyn v o t bo bng c 2 c ch: th ng v hot ng v khi n thm nh p vo t bo nm men, mang theo c saccharose, amino axit, ngay c khi khng c s ch nh lch nng cc cht n y gia t bo v mi trng. Kt qu th nghim cho thy: khi th m NaCl vo mi trng t 1 -1,5%, d n n qu tr nh tng hp hot ng tng, gia tng hot tnh sinh sn ca nm men v hiu sut th nh phm cao hn, phm cht th nh phm c ci tin, ng thi hn ch s pht trin ca nm men l. Bng 2.1: nh hng trn thnh ph m men bnh m Thnh ph n trong t b o Cht lng nm men Phng php nui Hat lc l m Tnh nh y 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 v o 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 tr nh ny t kinh t hn v cn nhi u nng lng trong ru, trong khi c n ng to ra cc thnh ph n ch yu ca t b o. T nhng th nh 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 nguy n sinh c a t bo chui qua vch ny, v b t u h nh 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 tr nh ny th ng 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 b o m. Theo d kin ca A.Kyker mi t bo nm men c kh nng to c trung b nh 25-40 t bo mi.
II.H. c im nm men d ng trong s n xut

Khng th n thun da v o hnh thi kch th c, hay kh nng l n men c a nm men xc nh nm men tt hay xu, c n c s phi hp gia cc thng s ny. K t qu phn tch nm men bnh m hin c sn xut Lin X v m t 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 h nh cu hay h nh 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 maltos e 5%70 pht . Hot lc l m 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% b n vng vi r ng : ch tiu ny c a ra sau nhiu nm nghi n cu, cho thy nm men c ng nhy cm vi nng r ng th kh nng sinh s n qua cc th h c ng nhanh. Ch ng nm men c nh gi l bn vng 100% i vi r ng, nu chng tn t i 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 s c kh, mi trng c nng cht kh l 8% 30c trong 6 gi , c tnh theo cng thc sau :
Trong
ml: sinh kh i nm men sau 6 gi nui m :sinh kh i nm men
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Mt s h nh nh v saccharomyces:
Saccharomyces cerevisiae .
Saccharomyces cerevisiae
saccharomyces cerevisiae
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III. SN XUT NM MEN:

III.A. NGUYN LI U 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 n hiu dng l n 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 tr nh ln men. Thnh ph n r ng ca tng nh my, tng vng khng gi ng nhau, t y 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 ph n 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/1t n r ng). Ngo i nhng thnh phn c ch cho s tng trng ca nm men r ng cn cha nhiu cht c hi. Nhng cht n y phn ln h nh thnh trong qu trnh k t tinh ng hay trong qu tr nh 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 ph n Cht kh (%) ng (o bng polamimeter) (%) pH khng t hn ng o (glucose, fructose) (%) Nitrogen t ng s (%) CaO (%) SO2 (%) Biotin mu/100ml dung d ch c lng cht kh 2% (tnh theo saccharose) Vi sinh v t/1g ng (khng phi vi sinh v t 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, t y 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 d ch r R ng cha vi khun to nitric ng pha lo ng 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 nh t 20 ln Pha long v i 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 b o nm men, cha t nht 21% nito, m khng qu 1,5 %. V sunpha t amon thng c sn xut t axit sunphuric c th c n ln FeS v Fe2(SO4)3 c i vi t b o nm men. C th x l bng cch sunphat vi amon ngoi khng kh n kh, 4 gi trc khi cho v o 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 ch t 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 c ng 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 d ng lm gim sc cng b mt dung dch, p sut kh cacbonic (CO2) lm v tung bt thot ra ngo i. C th dng axit olic hay d u lc, du cm, du thu du, nng t 0,005 -0,01 % so v i 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). Lu ng kh n y cn c qua lc trc khi dng sn xut.
III.B. QUY TRNH S N XUT NM ME N: men p r ng v men kh

III.B.1. Sn xut men p t r ng
Qu trnh s n 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 n m men ti cc c s sn xut bnh m khc nhau v cc ch s: pha l ang 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/Chu n 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 k t 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, th m clorua canxi (0,9kg vi ho t 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 p ht 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 b n 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 lo ng, 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% c n 0,14%. Tr c khi ly tm, pha l ang r ng vi nc theo t l 1:1, 1:2, 1:3, 1:4, ty thu c thnh phn mui canxi trong r ng. Nu lng mui canxi trong r ng <0,5% th pha long 1:1, n u l 0,6% th pha long 1:2, h n 1% th pha long 1:4.
III.B.1.2/Chu n b ha cht cn thit

Ngun thc n nit, phtpho v mui khang cho t b o nm men nh sunphat amon, DAP, sunphat magi c cha trong bn ri ng, s ch, kh, c th c dng dng rn, pha trc khi d ng 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 tr ng, h thng nui nm men kn, nguyn li u c kh tr ng 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, Li n 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 s n xut men m, cc nc ny thng d ng mi trng tng hp, nht l cc giai an trong ph ng th nghi m nh: nc mch nha, c chua, c r t, dch t phn ca nm men, ng glucose, maltose l m ngun cacbon v nit, vitamin cho n m 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 tr ng 100oC trong 60 pht, ho c c x l hypocloric. nc ta, hu nh ch c giai an ging gc, c thc hin trong ph ng th nghim, cc giai an nhn gi ng 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 tr nh trn. Nng nguy n liu c dng nui men nh sau: Ngun hydrat cacbon: tnh trn r ng ho c 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 l y 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 kh ng bo qun men m di dng men sa. Mm men trong th tch tr n li tip tc c nhn l n theo cch thc tun h an sn xut men p th nh 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 th nh 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 l ng v ly tm ti p 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 nh y cm thm thu 10 pht. Cng c th nh gi s b bng c im h nh thi v vi c im ca mt s c quan ca t bo khi nhu m v quan st di knh hin vi. T bo ng nht khng l n. Khng c th m.
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Nhum t b o vi xanh metylen: nu t b o gi, ch t s bt u t mu xanh n xanh m, trong k hi t bo tr khng bt m u. Vng tu n hon sau 200lt c th ln n 10 ln ph thuc v o cht lng men m, sch ca mi trng, nguy n 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 thn g phm c thc hin trong thit b l n men kn, kh ti u v diu kin thng kh, iu kin kim tra qu tr nh c t ng ho, do kp thi x l nhng s st v k thut.
III.B.1.4/Qu trnh men l ng

Khi s n xut men bnh m cn ch qu tr nh ny v qu trnh ny c nh hng ln n cht lng thnh ph m. Trong qu trnh l ng, khng c n cht dinh dng trong mi trng, h enzyme trong t b o 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 b nh thng ca t bo. Trong giai on ny, c d ng t b o con, t bo tr va mi to chi, t b o thnh th c. T s cc dng n y khc nhau ty thu c quy tr nh k thut v mi trng hat ng lc u. S t bo thnh th c cng cao men thnh ph m 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 v i giai on nui chnh. Thi gian lng t 1,5-2 gi.
III.B.1.5/Thu t bo nm men, to h nh, 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 t t (khng qu 2gi ). Ra khng l m 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 n y 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 l y nm men cho v o my lc p trc khi ng gi. Nm men c gi li trong lp vi lc v dch mi trng s thm ra ngo i. 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 (t hung 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 b ng my, v c b sung du thc vt (0,1%), lxitin (lecithin) m bo bn chc v mu s c sn phm. Cc c s sn xut men bnh m nc ta do tr nh cng nghip cha cao v c nhiu lao ng th cng n n sau khi l c p men c nho trn cho u, ngi ta c th nhi bng tay nh nhi bt l m bnh bao hay cho t 5-10kg men vo bao v i dy, ct cht ming bao li v p bng chn cho n khi ng nht v m u sc v chc. Cn men thnh t ng phn nng 0,5kg cho v o ti nilon lo i dy, p trong khun cy c kch thc tng ng. p cht men theo kh i 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 l m km hm t bo nm men, l m cho s lng nm men sng trong th nh phm gim. S tm tt cc giai on to th nh thnh ph m nm men: Ly tm lc p, qut kh ng gi to hnh men thnh ph m
III.B.1.6/Hi u 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 n m men p) . nc ta sn xut theo cch thc trn cho hi u 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 ph n 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 tr nh 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 t n nm men gi m 50% chi ph nng l ng thng kh gim 35%. Men thnh ph m thu c c nng cht kh cao nh t l trehalose, lm tng bn vng ca men trong qu trnh b o qun. Trin khai nui n m men lin t c trong s n xut hin i. Phng php ny v l thuy t u im hn phng php tun han. Gim s to thnh ethanol (ph n 2.3), bng cch s c 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 ph m 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 s m, bn ngoi khng c ch m en, khng c m i mc v mi l khc, c cu to chc, d b, khng dnh tay.
III.B.1.9/Kim tra thng s trong qu tr nh sn xut

Trong qu trnh s n xut nm men bnh m , cn theo d i nghim ng t 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 m a nng nhit trong qu trnh s n 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 d ng axit qu li u trong qu tr nh lm trong mi trng. Duy tr pH=4,5- 5,5 bng cch d ng amoniac v i 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 v o; trong s hn din ca phenolphtalein n khi c mu hng nht. K thm vo bnh ph n ng 5ml dung dch formalin trung tnh v chun ln 2 vi NaOH 0,1N nh trn cho n khi c m u 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 gi m xung n 0,4 -0,5, tuy nhin khng c n thit b sung ngun nit vo mi trng. Vo cui qu tr nh tng trng, s N -formol gi m n 0,2 -0,3 v trong qu trnh l ng, 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 d ch men vi ng k Balling. V ch s Balling b nh hng do lng nm men trong dung dch. 42,56g n m men/1L dung dch: 1 o Balling. Do t s khc nhau v ch s Balling trc v sau khi ly tm l ai t b o, c th tnh c lng t b o 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 d ch.
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Bng 3.4: Bin thin cc thng s trong qu tr nh nui n m 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 l ng)
III.B.1.10/S dng cht thi c a qu trnh s n 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 c n li c th c dung tr li nui nm men, m khng c n phi thanh tr ng v 1m 3 dch ny c kh ang 39kg r ng. Phn dch c n 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 n c thi sau khi ly tm ly men v nc ra chn cho bc hi c li v b sung th m MgSO 4 thu hi 2 sn phm l sunphat kali d ng 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 t nh hnh s n xut men kh nc ngo i
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 nghi n 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 b n vng cho n kh, sau dng phng php thch h p nui, v pht hi n nhanh thng s thch hp vi qu trnh lm kh c a nhng chng ny. T dng men kh b n vng qua th i gian bo qun, kho st v pht hi n cu trc hay ch s no ca chng thch h p vi vic bo qun. Tip tc ci thin cch bao gi men kh. nui nm men l m men kh, quy trnh c thay i so vi phng php nui men p: Dng mi trng c n ng cht kh cao (pha long r ng t 7-14 ln, thm mu i NaCl vo mi trng nui men) hay ng ng cung cp ngun thc n cacbon vo cui qu trnh sinh s n 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 s n 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 l n v cao hn men p t 4-6 ln.
III.B.2.2/ c im men chu c qu tr nh lm kh

III.B.2.2.1/ Lng Trehalose trong t b o cao: Trehalose l ngu n cht d tr cho t b o. Nhng nghi n cu v vai tr ca hydrat cacbon cho th y: Trehalose khng n hng l c cht giu nng lng cho cc qu trnh n i 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 c p ngun hydrat cacbon 2 -3 gi vo giai on cui ca qu tr nh sn xut
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Bng 3.5: nh hng ca ngun dinh dng hydrat cacbon tr n 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 b o: 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 l n men 20ml nc my 30 C. 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 b o nh s lng kh CO 2 phng thch ra. Th tch kh CO 2 tng ng vi lng saccharose ni bo thch h p cho men l m kh l 20 ml CO 2/gi. III.B.2.2.3/Tnh nhy cm thm thu : Th hin bng s ch nh lch v thi gian l m dy bt ca nm men gia bt khng c NaCl, v b t c 3,35% NaCl. S khc nhau khng qu 10 pht, c chn l nm men bn vng l m kh. III.B.2.2.4/Kh nng to b o t: Nhng chng thch hp lm men kh c kh nng to b o t thp hn ( 40%).
III.B.2.3/Yu c u cht lng men kh

V cm quan, nm men kh c dng ht nh hay si ngn, m u 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 c p Men loi 1 m 8% 10% Hot lc l m 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 l m men kh, qu trnh lm men kh ti p theo gm hai giai on chnh: - Trc nm men p th nh dng si di c dy v chc ng nht. - Kh nc, lm kh s i nm men trn li thp nh qut thng kh kt hp vi nhit t 31 32C. III.B.2.4.1/Trc nm men th nh dng si thc hin giai on n y 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 nh o trn n khi c ng nht mong mu n. Cho nm men v o 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. N u nm men qu m, khi ra khi my si nm men s dnh v o nhau, khng t o thnh si c. III.B.2.4.2/Kh nc Tri si nm men l n khay s y, cho v o my kh nc, dng lung kh do qut cung cp, cng sut 2700 m /pht, t o ra s thng gi c tc 1,2m/giy. Nhi t ca my c iu h a 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 b o 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 b o 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 l n tc tng trng ca nm men. Nhit thch hp nht nm men pht trin tt l 28-30C. Trn 43C v d i 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: t c 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 ch t lng nm men gim i.
III.C.3. nh hng ca cht ha hc

Nguyn li u 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 l m c ch s tng trng ca t b o nm men. Bng 3.8: nh hng ca mt s cht ha hc l n s tng trng ca t b o nm men Cht Sunphuro Natriflo Axit nitric Formalin Karamen Axit acetic Axit formic Axit oxalic Axit sunfuric Axit photphoric Axit clohidric Ethanol Nng l m 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 l m 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 b o nm men ph thuc v o s hp th cht dinh dng, trong gii hn p sut thm thu ca mi tr ng v nng t b o. p su t 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 s n xut men bnh m nc ngoi nui n m 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 n m men cn thit gi cho dch men li n tc bo ha oxy ha tan. Ng ng cung cp oxy trong 15 giy s gy n n tc dng mtr n 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 th c ca thit b nui cy nm men l tin cn thit, nh h ng 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 c n ty thu c vo chiu cao ct nc v lng kh ti u 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 THI T 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 nh a 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 nhi n, cng c n 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 thi t 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 th i)
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 to n. Y u t n y 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 v o my nn
C th dng my l c kh c h thng lc gm ch yu l vng kim lo i tm glycerin, vng ny c xp v o gi thp, qu tr nh lc hu hiu nh s thay i tc ca d ng kh di chuy n vi tc cao. Bi bao t khng th thay i h ng bay cng t c d vi d ng kh, s chm v o b mt m ca v ng 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 b ng tt m bo an to n khi v n 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 tr ng T sy kh tr ng: 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. N n xy ch sn xut bng vt liu khng thm. N n ch trng vn v sinh ni sn xut dng phormalin tit tr ng v phormalin khng t n cng kim loi, xng phormalin 10% pha lo ng 1/1000 l n
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IV. PHN LO I NM MEN DNG TRONG
SN XUT:
IV.A. PHN LO I THEO DNG:
IV.A.1. Dng nm men lng:
L sn phm thu c ngay sau khi qu tr nh ln men hi u kh kt thc,dch men ny c ch a sinh khi ca nm men ang pht trin. u im: d s dng, hot lc l m 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 nh o (nm men paste )

L khi nm men thu c khi li tm nm men lng. u im: vn chuyn d d ng, thi gian s dng lu d i 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 n m men th l bnh m
IV.B. PHN LO I THEO V

IV.B.1. Men lt:
Men dng cho s n xut bnh m lt (H m lng ng thp). Nhng chng men ny ch sng v pht tri n tt trong mi trng c nng ng thp (nh hn 20%)
IV.B.2. Men ng t:
Men dng cho s n xut bnh m ngt (Hm lng ng cao). Nhng chng men ny ch sng v pht tri n 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 nghi ng ,cy chuyn sau 1 2-24 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 v i r ng gim hoc tr n b mt thch cc t b o 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 d ch saccaroza 30%. Dch ng c cho v o bnh v thanh trng. Cy ging t ng thch nghi ng nui 2 ngy & gi to b nh thng. Trong iu kin n y nm men hu nh khng pht trin, khng l n men. Khi s dng c th d ng que cy hoc pipet v tr ng ly dch ging cy chuyn vo mi trng lng hot ha. Sau 24-36h gi to 300oC dch ng ln men & c y chuyn tip sang mi trng thch hoc cc mi tr ng nhn ging
V.C. Phng php 3:

Bo qun ging di lp du vasel in hoc parafin.Ging cy tr n mi trng thch nghi ng 2-3 ngy c ph l n b mt 1 lp vaselin v trng. Ngi ta thng dng vaselin c t trng 0,8 -0,9 c un nng 1 500C ui nc c trong du, ri hp thanh tr ng. Lp du tr n 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), s y kh di iu kin lnh v chn khng cao t i 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
Trang 38
VI.QUY TRNH S N XUT BNH M:

VI.A. QUY TRNH S N XUT CHUNG:
Trang 39
VI.B. GII THCH QUY TRNH:

VI.B.1. Cn cc nguyn li u: kh v t. Ty theo tng loi bnh m
khc nhau m thnh ph n v t l s khc.
VI.B.2. Trn: cc loi nguyn liu vi nhau th nh 1 khi. VI.B.3. Nho bt:
Khu ny r t 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 b t sn sinh ra CO 2 v cn. Bt cha ln men s khng th t c th tch chu n, kt cu bnh s b th. Bt b ln men nhit qu cao ho c trong th i 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 ph n thch hp, Ty theo ln nh chic bnh m nh lm m chia khi bt to th nh nhng khi bt nh hn c cn nng bng nhau. Thao tc n y nn lm nhanh trnh khi bt c th m nhiu thi gian m b ln men qu . Nn trn: Sau khi chia b t thnh nhng khi u nhau, tng khi bt nh c nn th nh nhng khi cu, b mt nhn mn. y cng l hnh dng t o iu kin cho bt n tt nht trong qu tr nh bt ngh trc khi nng. bt ngh: Tng khi bt tr n s c cho "ngh" 10 -20 pht. B t c t trn mt phng, d ng dng c no nh ci xoong, n i, hp p khi bt vo trong.
VI.B.7. To hnh: Nn bt th nh 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 tr n bnh c tc dng lm bnh n tt hn trong qu tr nh nng. Thng th c loi dao chuy n 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 ng y nu khng c bin php bo qun c bit.
Trang 41
VI.C. QUY TRNH S N 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 truy n thng ca h.
VI.C.1. Nguyn li u: Bt m, mui, nc, VitminC, trng, men bnh m,

ph gia bnh m
VI.C.2. nh bt:
L khu quan tr ng nht trong qu tr nh lm bnh. Ng i lm bnh trc y nhi bt bng tay, u ti n l trong cc thng g ln, ri ci tin sang c c m nh trong thau, v cu i cng l my nh bt (mixer). Trong thnh ph n bt nh o c s n mt s men t nhi n v cc enzyme c hnh thnh do l u 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 ti n 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 c p. S to mng li ca cc phn t protein s quyt nh to h nh v n ca bnh m. Cc nghin c u ch ra rng: Bt vi hm lng protein 11%-12% (nguyn thy, khng tnh cc protein nhn to m cc nh s n xut bt cho v o) l thch h p nht cho l m bnh m, n u 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 n y bnh cng khng n ln v mng li qu nhi u protein qu cht khng c khong khng to gi n. 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 ch t lng ca bnh li ph thuc v o cc s n 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 t i vng quay t c 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 gia n cng khng c nhanh v ch m qu, cc ph n 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 h nh cho bnh m . Cc nh l c a 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 c n gi l "nm thng". N u ta cho bt nh o sau khi tr n c thi gian "ngh bt" th chnh trong th i gian n y l th i gian cc protein trong bt t n s li n kt li vi nhau, cc hot ng ca men, cc cht oxy-ho... s hot ng to mt li n kt nh h nh 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 v o mt s cc yu t: nhit (nhit thch hp cho s ln men t 30oC tr l n, nhit c ng 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 Vi t 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 c p hi nc trong qu tr nh nng bnh khng c hi nc bnh khn g th chn c. Nhit nng bnh s giao ng t 200oC - 270oC ty theo yu c u ca tng loi bnh. Cc loi bnh mun c v gi n, mng th nng nhit cao v thi gian nng nhanh, c n nng bnh nhit thp h n th v bnh s dy & cng, thi gian nng s lu hn.
Trang 43
VII.VAI TR C A NM MEN TRONG QUY TRNH S N XUT

Trong quy trnh s n xut bnh m , giai on ln men b t m ng vai tr quyt nh n cht lng bnh m . Nm men chuyn ha ng c trong bt m thnh c n 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 ch t n hi v to mng.Cc prot ein khc khng c tnh ch t ny. Khi nng bnh m to cao, CO2 tng th tch, mng gluten cng ti cha CO2. Khi to cao hn, CO 2 thot kh i ti cha nhng l xp trong bnh lm bnh c xp. Kh nng l n men cng m nh xp ca bnh c ng nhiu bnh cng n th tch bnh cng tng . Song song v i qu trnh ln men, bao gi cng xy ra qu tr nh ln men acid sinh ra cc s n phm nh acid axetic, acid lactic,gy acid cho bt. Trong su t qu tr nh ln men b t nh o v ln men k t thc, lun s y 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 th nh v c x y 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 nh ng cht n gin gip cho h ti u ha c a ngi s dng
Trang 44
VIII. H HNG BNH DO VI SINH V T:

VIII.A. VI SINH V T TRONG BT:
Vi sinh v t 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 tr nh nghi n phn ln cc vi sinh vt tr n b mt ht chuyn v o trong bt. S lng vi sinh vt c trong bt nh h ng trc tip n cht l ng ca bt vi sinh vt thng nhiu nht l cm v bt c cht lng cao th t vi sinh v t. Trong b t thng c vi khun v nm mc. Trong cc lo i vi khu n c th thy cc t bo sinh dng hay b o t ca trc khun khoai ty ( Bacillus mesentericus ) v trc khun c kh (Bacillus subtilis ). Nhng trc khun n y 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 V T N PHM CHT CA BT TRONG BO QUN

Bt tng i cc cht dinh dng v vi sinh v t c th d s dng cc cht dinh dng ny pht trin. Hn na bt khng c tnh cht bo v nh ht nguyn v n. 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 d n dn cht i khi bo qun bt tron g thi gian d i. Nu m ca bt ch cn tng l n 1-2% th vi khu n v nm mc trong bt s pht trin mnh. Tu thuc v o 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 lo i 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. M i hi ch yu do Penicilium gy ra. M c lm tng axit ca bt, do mc phn hu cc cht bo to thnh axit t do, ng thi l m gim cht lng gluten, b mt tnh n hi v thm mu. Mc bt u t b n ngoi r i lan dn vo bn trong sau g y ra hi n tng t bc nng. Mc v t bc nng l m cho b t gim cht lng cm quan v bt b kt vn. Bt chua thng bt u t nhng lp b n trong khc v i hin tng mc. Nguyn nhn gy ra b t chua l do vi khu n lactic v mt s vi khun khc l n men ng c trong bt th nh nhng axit khc nhau. Kt qu l to cho bt c chua v axit trong bt tng l n r rt. ng c trong bt l do enzyme amylase c a 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 t p nhim. Khi l m bt nho men bnh m ho t ng mnh tao ra ru v kh cacbonic lm n bt nho. Khi n n bnh v em nng hu ht vi sinh vt u b ti u dit tr mt s b o t chu nhit c n tn ti. Khi nng bnh nhit b n ngoi t i 180200 oC, cc vi sinh v t ngoi v bnh ch t ht v trong ru t bnh nng dn ln nhng gia khng q u 9598 oC. cc t bo sinh dng ca vi sinh vt b cht nh ng bo t ca chng vn c n sng. Khi gp iu kin thun li cc b o t ca trc khun khoai ty v trc khun c kh pht tri n lm hng bnh m . Trong qu trnh v n chuyn v bo qun c n 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 ph m 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 v n chuyn v bo qun. chnh l nguyn nhn gy h hng bnh m . Bnh nht rut bnh m do vi khu n Bacillus : bnh ny do tr c khun khoai ty v trc khun c kh gy ra. B nh ny cn g i l hng nht bnh m . Trong b t m c cht lng km c nhim cc b o 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 ch u. hn ch bnh n y cn tng axit ca bt nh o, lm pH gi m 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 ru t bnh m c mu . Bnh n y khng nguy hi m i vi ngi, thng gp vi khun Bacillus prodigiosum . Mc bnh m : bnh m th ng b mc b n ngoi do t p nhim cc b o t nm mc v bo qun trong iu kin nng m cng nh m ca bnh m cao v x p 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 n y k sinh trn ng rung. Nm n y chi nhit cao v khng b cht khi nng bnh. Khi chng pht trin tr n bnh m khng th y 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 C A 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 n m trc.
IX.A. LN MEN RU:

Nm men l tc nhn c bn gy n n qu trnh ln men r u, tuy nhi n khng phi loi no c ng ln men ng thnh ru c m ch c mt s l oi c kh nng ny. Trong sn xut hin nay ngi ta thng dng mt s lo i thuc h Saccharomycesaceae. Theo c tnh ln men ngi ta chia nm men th nh hai nhm: n m men l n men ni v nm men l n men chm. Nm men ni: l nhng nm men c cng lc l n men r t nhanh v mnh. Nhit thch hp cho nm men n y sinh tr ng 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 bi u l loi Saccharomyces cerevisiae. Nm men ch m: l nh ng nm men c cng lc l n men y u, nhit thch hp t 5 10 oC. Trong qu tr nh ln men lng kh CO 2 to ra t v do nhi t thp nn n c gi li trong dung dch l n men. N m men tip xc t v sau khi ln men chng t o thnh vng c n di y th ng. Qu trnh ln men ch m v xy ra t t. Ti u biu l loi Saccharomyces ellipsoideus . Nm men ch m thng dng trong s n 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 li u l malt i mch, cao hoa hublong v nc. Trong malt c s n enzyme amilase thu phn tinh bt thnh ng cung cp cho qu tr nh ln men. Ngi ta thng s dng nm men Saccharomyces cerevisiae dng bin chng chuyn d ng l n men bia. Qu trnh ln men bia g m 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 l n men c in th nhit t 8 10 oC th thi gian ln men lu, ln men nhanh nhit t 14 16 oC v sau 8 ngy n ng 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 d ch 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 k m theo tn c a loi qu ly nc p. Cc loi qu ngo i ng ly t dch qu c n phi cha cc axit hu c , cc cht mu, cht thmVo ma nho chn ng i ta hi nho, em nghin nt v cho n m men v o, sau nhit 25 30 oC, ng nho s ln men thnh ru ng thi cc cht cht v s c t t qu cng trch ly v o dch ln men t o nn mi, v cho ru vang. Nho c v mu tm dng lm vang , qu c v m u xanh dng lm vang tr ng. Dch chit d ng NaHSO 3 x l cc vi sinh vt tp nhim. Nng SO 2 cho php l 200ppm cn l i 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 bi u cho nm men chm. Dng ch ng c kh nng chu nng ng cao, CO 2 cao v khng SO2 nng 200ppm. Qu trnh ln men g m 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 C M T MEN BNH M:

Bng cch ng dng cng ngh b mt t b o chng t b o 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 c u do ThS. Tr n Th Hng Kim (Trng H Khoa hc T nhin, HQG TP.HCM) ch nhim, bc u thnh cng trong vi c to ra d ng nm men c mang khng nguyn c a virus H5N1 trn b mt t b o. 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 n hm phng cm H5N1 cho gia c m. Khc vi vacxin ph ng bnh cho gia cm ang phi nhp khu hin nay, loi vacxin dng t bo nm men ph ng bnh cho gia cm ny c cc u im nh: an ton, chi ph s n xut thp, d d ng thc hin mi quy m sn xut bng cc h thng ln men chm thng d ng, 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 c u, pht trin th nh vacxin, c n th nghim thm kh nng bo v ca d ng nm men ny i vi chut, g c gy nhim virus. Nu kt qu th nghim c tnh b o v tt th c th d dng s n xut vacxin thng qua vic ln men nhn sinh kh i t bo nm men n y, m khng c n phi qua cc bc tinh ch tn km.
Trang 51
KT LUN :
Trong i sng thng ngy, chng ta nh n thy s hin din ca vi sinh vt khp ni: trong t, trong nc, trong khng kh, trong c th sinh vt... Chng l nh ng sinh vt nh b nhng tn ti trong nhng mi trng khc nghit. Chng ng vai tr quan tr ng trong v ng tun hon vt cht v tham gia vo cc qu trnh phn h y ln men t nhin. Tuy nhin, vi c hiu r c tnh v b n cht ca vi sinh vt, cng nh cc hot ng chao i cht ca chng l c mt qu tr nh nghin c u v th nghi m lu d i. Ngy nay v i s hiu bit ng y cng su s c i v i cc loi vi sinh vt, chng ng y 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 vi c 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, t m hiu, nghin c u 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 v t cng nghip. NXB Xy D ng 2. Lng c Phm. Cng ngh vi sinh. NXB Nng nghi p 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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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 S N 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 LO I NM MEN D NG TRONG S N XUT

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

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

MT S NG DNG KHC C A NM MEN

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

I.A. NGUYN LI U 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 l m bnh m:

I.B. NGUYN LI U 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

I.B.2. Tnh nng ca ph gia trong c ng ngh lm bnh m Vit Nam:

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

Lp DH08DL Bo co vi sinh mi trng

Trng H Nng Lm TP.HCM

Khoa Mi Trng v Ti Nguyn

II.C. c im h nh thi v kch th c:

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 b o 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