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TRNG I HC CNG NGHIP THNH PH H CH MINH

VIN CNG NGH SINH HC V THC PHM

CNG NGH SN XUT NG, BNH KO

GVHD: H Xun Hng


Tn SV: L Mnh Tng
MSSV: 10049271

MC LC
I. Gii thiu chung v nm men trong sn xut bnh m. .............................................................. 3
1.Tn gi [1] ................................................................................................................................ 3
2.c im hnh thi v kch thc.[2] ....................................................................................... 4
3.Thnh phn cu to ca nm men. [2] ...................................................................................... 4
4. Thnh phn ha hc. [2]........................................................................................................... 5
5. Cc cht dinh dng cho nm men. [2] ................................................................................... 5
5.1. Nc. .............................................................................................................................. 6
5.2. Ngun cacbon. ................................................................................................................. 6
5.3. Ngun nit. ...................................................................................................................... 6
5.4. Cc cht khong............................................................................................................... 6
5.6. Cc cht kch thch sinh trng. ...................................................................................... 7
6. S hp ph cht dinh dng ca t bo nm men. ................................................................. 8
II. Vai tr ca sinh khi nm men[1] .............................................................................................. 8
III. Cc dng men s dng ............................................................................................................. 9
IV. Cc yu cu ( ch tiu cht lng ) ca sinh khi nm men .................................................. 10
1. c im nm men dng trong sn xut .............................................................................. 10
2.Ch tiu cht lng v cch xc nh .................................................................................... 11
3. Cc yu t nh hng n hot ng ca nm men v kh nng n ca bt nho .............. 11
3.1.Nhit .......................................................................................................................... 11
3.2. pH ca mi trng .................................................................................................... 11
3.3.nh hng nng ng ............................................................................................. 11
3.4.nh hng ca oxy ........................................................................................................ 12

NI DUNG
I. Gii thiu chung v nm men trong sn xut bnh m.
1.Tn gi [1]
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 trn th gii.
Vi nt lch s v nm men trong sn xut bnh. [1]
Nm men s dng trong sn xut bnh l nm men Saccharomyces cerevisiae. Loi
ngi s dng nm men lm n bnh m t trc khi bit c hnh thi, cu to v c tnh
sinh l, sinh ha ca chng.
Lc u, ngi Chu u bt m ln men t nhin v lm bnh. Ngi ta thy nu
bt m ln men t nhin th khi lng bt s nhiu hn v khi nng bnh s c mi thm v
v chua hp dn, nhng ngi ta khng bit ti sao li th.
Sau , vo th k 17 ngi Chu u khng cho bt m ln men t nhin na m s
dng nm men bia nho bt. Kt qu ca vic lm ny l khi bt n u hn, bnh thm
hn, c bit l khng chua nh cho t nhin.
Nm 1850 bt u giai on rt quan trng trong s pht trin ca cng ngh sn xut
nm men bnh m. Ngi Chu u bit sn xut sinh khi nm men bnh m dng nho
(dng paste). Lc u h ly cn nm men t qu trnh sn xut ru, chuyn cn nm men ny
sang thng ng nm men, ra sch nm men bng nc lnh v a vo my p vt.
Nm 1878, L. Pasteur nghin cu nh hng ca oxy n s pht trin ca nm men.
Kt qu cho thy khi c mt oxy hiu sut thu nhn nm men rt cao. Kh khn nht trong vic
cung cp oxy cho qu trnh ln men giai on ny l ngi Chu u s dng mi trng
nho, do oxy rt kh phn tn u vo khi nho ny.
Nm 1886, ngi Chu u bt u thay i mi trng. Ngi ta khng dng mi
trng nho na m s dng dung dch nc ng. Bt la m hay i mch c thy phn
thnh ng, sau ngi ta dng nc ng ny sn xut nm men. Nm 1900, ngi ta
s dng my ly tm tc cao tch nc ra khi nm men v phng php nui cy nm
men c hon thin dn.
Sau , ngi ta thay bt thy phn bng mt r hoc ph liu nh my ng, nh my
bnh ko. Lng ng dng ln men cng gim dn, lu lng kh c tng ln tng
kh nng h hp ca nm men.
Nm 1916, xut hin nh my u tin thc hin nhng ci tin ny. Nm

1940 nh my men bnh m ln nht Chu u vi cng sut 16500 tn / nm c xy


dng Moscow. T n nay, hu nh nc Chu u no cng c hng chc nh my ln,
nh sn xut nm men bnh m.
2.c im hnh thi v kch thc.[2]
Nm men saccharomyces c hnh bu dc, gn trn, kch thc khong 6 -8 m x 5 - 6
m.
Nm men Saccharomyces cerevisiae c hnh 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
trisaccharide, v d raffinose. Trong nm men chm c enzyme c th s dng hon ton ng
raffinose, trong khi nm men ni ch s dng c 1/3 ng saccharose.
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 trnh 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 enzyme thp hn
nm men ni. Kh nng to bo t ca nm men chm lu hn v hn ch hn nm men ni.
3.Thnh phn cu to ca nm men. [2]
Nm men Saccharomyces thuc h Saccharomycetaceae, ngnh Ascomycota v thuc
gii nm. Nm men Saccharomyces gm nhng thnh 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, (cha 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 di truyn cho t bo v cc thnh phn lin quan
trong qu trnh sinh tng hp v sinh sn ca t bo. Nhn nm men c phn trn l trung th

(centrosome) v centrochrometin v phn y ca nhn c thm khng bo (vacuole), bn trong


cha 6 cp nhim sc th (NST) v bn ngoi mng nhn c nhiu ti th bm quanh. Ngoi ra
cn c ht glycogen, ht m d tr cht dinh dng cho t bo.
4. Thnh phn ha hc. [2]
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 vo 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%, hydratcacbon 33,2%, m t bo 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.
Hydratcacbon gm: polysaccharide, glycogen, trehalose (12 -12,5%), mannan (18,724,9%), glucan (9,47-10,96%) v chitin . Nhng nghin cu ng hc v s bin i hydrat
cacbon trong qu trnh 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 : lng trehalose cng cao nm men cng bn.
Cht m ca nm men l m trung tnh glycerol, photpho lipide, 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.
5. Cc cht dinh dng cho nm men. [2]
Trong cng nghip vi sinh, mi trng nui cy tt nht l mi trng cho hiu sut thu
hi sn phm cao nht, trong thi gian ngn nht vi gi thnh thp nht i vi mi chng vi
sinh vt.
Ngun thc n ch yu cho nm men l cc cht hu c dng d hp thu v cc cht
v c. Ngoi ra, nm men pht trin bnh thng cn mt lng nh cc yu t vi lng v
cc cht kch thch. Ngun thc n cho nm men rt a dng, do cn nghin cu ring tng
ngun.

5.1. Nc.
Nc rt cn thit cho hot ng sng ca t bo nm men. Khng c nc khng th c
qu trnh ng ha thc n v qu trnh trao i cht trong c th.
5.2. Ngun cacbon.
Ngun cacbon l ngun ch yu lin quan n qu trnh trao i cht v chuyn ha
nng lng. Nm men c kh nng ng ha hon ton ng glucose, fructose v mannose.
Ngoi ra, ty thuc vo chng ging, nm men cn c th ng ha hon ton hoc mt phn
no ng galactose.
ng disaccharide quan trng cn quan tm ti l saccharose, lactose, melibiose. Nm
men ng ha ln men rt tt maltose v saccharose, ng ha mt phn hoc hon ton ng
lactose. Ring melibiose ch ln men c khi c enzyme melibiozase.
Nm men ni ( ln men ni ) ch ln men c 1/3 rafinose sau khi phn gii ra mt
phn t fructose v melibiose. Nm men chm (ln men chm ) c kh nng thy phn hon ton
rafinose do c enzyme invertase v melibiozase.
Cc polysaccharide cn c thy phn hon ton bng axit hoc enzyme th nm men
mi c th s dng c.
5.3. Ngun nit.
ngha ch yu ca ngun nit l cung cp cho t bo nguyn liu hnh thnh cc
nhm amin (-NH2) v imin (-NH-) tng hp nn protein v cc hp cht khc ca nguyn
cht. Nm men ng ha c cc hp cht axit amin v nit v c. D ng ha hn c l ion
NH4+ v ammoniac NH3 vi lng s dng ln nht l 20 35 mg N2/109 t bo. Ngun nit
c coi l tt nht v c ng ha hon ton l ure:
NH2 CO NH2

+ H2O =

2NH3

+ CO2

Nm men c th t tng hp axit amin. Tuy nhin, nu cho cc axit amin vo mi


trng th qu trnh sinh sn v pht trin ca t bo s nhanh hn. Nm men ng ho cc axit
amin bng cch amin ha (tch NH3 ra khi cc cht), do cc ngun nit khc nhau s c nh
hng rt t ti hm lng axit amin trong t bo nm men.
5.4. Cc cht khong.
Trong mi trng dinh dng cn phi c mt lng nht nh cc cht khong m
bo cho t bo pht trin. Nu trong mi trng tng hp th cc cht khong sau y s cn
thit cho nm men:
Bng 1.1: Cc cht khong cn thit cho nm men
Cht khong

Hm lng (g/l)

K2HPO4

12

KH2PO4

12

MgSO4.7H2O

0.2 0.5

FeSO4.7H2O

0.05 0.2

ZnSO4.7H2O

0.02 0.1

CuSO4.5H2O
Na2SO4

0.01 0.02

CaCl2

0.02 0.05

MgSO4.4H2O

0.02 0.1

Nu nng cc cht ny trong mi trng t hn nng ni trn th qu trnh


pht trin s chm li, cn nu nhiu hn th p sut thm thu tng c ch qu trnh sinh sn.
Phospho rt cn thit cho qu trnh tng hp cc thnh phn nguyn sinh cht v c
trong thnh phn ca coenzyme, dng phospho ha cc hydrocacbon trong qu trnh oxy ha.
Phospho cn tham gia vo cc phn ng nng lng. N c cung cp di dng mui natri
hoc kali. Nu lng phospho t th tng hp protein gim v tng hp lipide tng.
Kali v natri chim 1/5 3/4 hm lng cht tro. Nu thiu kali hoc natri trong mi
trng nui cy th qu trnh pht trin s b chm li.
Magie c kh nng thc y qu trnh sinh sn v tng hp riboflavin. Hm lng magie
c trong t bo nm men l 0.3 0.4%.
Km tuy c rt t trong mi trng nhng ng vai tr cc k quan trng. Nh c km,
cc qu trnh oxy ha xy ra hon ton v kh nng ng ha glucose tng.
5.6. Cc cht kch thch sinh trng.
Thng l cc vitamin v cc axit amin. Cc loi vi sinh vt khc nhau c nhu cu v
vitamin khc nhau. a s cc chng nm men ang giai on nhn ging cn n isositol,
canxi pantothenat, thiamyl v c bit l biotin.
T bo s dng cc cht ny to t bo cht. Nng ca vitamin c th nh hng
dn qu trnh sinh trng v pht trin l 0.01 1.10mg/l. Cc vitamin quan trng nh B1, B3,
B6, B7.

6. S hp ph cht dinh dng ca 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 thi nghim cho thy: khi
thm NaCl vo mi trng t 1-1,5%, dn n qua 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.
+

Cht dinh dng sau khi vo t bo nm men s c bin i theo mt trong hai

con ng sau, tuy iu kin mi trng v phng php nui cy:


Trong , con ng ch yu l to cn. Theo quan im nng lng, qua 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 bao gia tng n mt gii hn nht nh,
sau t bo bt u ny chi. Vch t bo 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 thc 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. Vai tr ca sinh khi nm men[1]
Trong cng ngh sn xut bnh, giai on ln men bt m ng vai tr quyt nh n
cht lng bnh. Qu trnh ln men c thc hin bi nm men. Khi nm men chuyn ha
ng c trong bt m thnh cn v CO2 theo phng trnh phn ng sau:
C6H12O6

Nm men

2 C2H5OH + 2 CO2

Chnh CO2 l tc nhn lm bnh m n. Khi CO2 c to thnh s b gi li trong mng


gluten. Gluten trong bt m l loi protein rt c bit, chng c tnh cht n hi v to mng.
Cc protein khc khng c c tnh ny. Khi nng bnh m nhit cao, CO2 s tng th
tch, mng gluten s cng ra v to thnh nhng ti cha CO2. Khi nhit cao hn, CO2 s
thot ra khi ti cha v to ra nhng l xp trong bnh, kt qu l bnh c xp. Kh
nng ln men cng mnh th xp ca bnh cng nhiu v bnh cng n, th tch bnh cng
tng. Tuy nhin, khng phi th tch bnh ln quyt nh n cht lng bnh. Mc tng th
tch ca bnh ch ni ln kh nng ln men bt m ca nm men. Cc nc sn xut bnh c
yu cu mc tng th tch khc nhau. iu ny ph thuc vo thi quen khi s dng bnh.
III. Cc dng men s dng
to ra c nhng chic bnh thm ngon v hp dn th trong qu trnh lm bnh
ngi th lm bnh phi s dng mt s loi men c bit. Sau y l mt s loi men s dng
trong qu trnh lm bnh:
+

Active dry yeast : y l loi men c s dng ph bin trong cc cng thc

lm bnh m, c dng ht mu nu ng. N cng thng c dng thay th cho men ti v


tui th ca loi men ny kh di. kch hot men ny, rc chng vo nc m 45~500C, ch
khong 10 pht men ni phng nh gch cua. Lun kim tra hn s dng ca men. Dry yeast
c th tr nhit phng cho ti ngy ht hn hoc trong vng 4 thng, k t ngy m gi
men. Tuy nhin, vn c th tr men ny lu hn nu trong t lnh hoc t . Lun men
nhit phng trc khi s dng. Lu trnh m v khng kh khi ct tr men. V th, ch
men cha s dng nn trong ti hn kn.
+

Bread yeast : y l mt loi men n dng cho bnh m, coffeecakes, v pastries

nh bnh croissants hay brioche. C ch hot ng ca n l chuyn i ng thnh carbon


dioxide, lm cho bt n ln, v bnh m s nh, xp. Men ny s khng s dng c nu
ht hn, v th nu dng phi men ny, bnh s rt lu mi n, thm ch khng n cht no. Nu
nghi ng cht lng ca men, kim tra bng cch cho mt t men vo cc nc m, ha ln cht
ng. Sau 5~10 pht m cc men khng ni bt ln, c ngha men hng.
+

Bread Machine Yeast: y l loi men c kch c nh, mn hn, nn rt d thm

thu. Bnh m c lm t men ny thng ch yu cu n 1 ln. Bi vy, men ny thng


c dng cho my lm bnh m. Phn ln, cc cng thc lm bnh m bng my s yu cu
cho men vo cui cng, pha trn cng ca cc loi nguyn liu kh. Nu bn khng dng my
lm bnh m, th c th cho men vo bt, v cc nguyn liu kh khc. Men ny cng c th tr
nhit phng, trong l kn. Tuy nhin khi tr trong t lnh hoc t th s c lu hn.
Nhng trc khi s dng cng phi cho men nhit phng. Thng thng, active dry
yeast cn c ha tan vo nc trc, v bnh m s n hn 1 ln. Cn bread machine yeast
(instant yest) c cho thng vo bt v cc nguyn liu kh, v c th ch cn 1 ln

Fresh Yeast Men ti: c mu ng, mm, v rt d dng tay bp vn. Men

ti c th c trn trc tip vo bt hoc trn vo nc m trc, nc m hot ng cng


men trong khong 5 pht cho ti khi hn hp tr nn mm mt nh kem v thm ch ni bt.
Loi men ny thng c ng dng vin 0.6-ounce (~17gr) . Loi men ny c tui th
khng lu, d b hng. V th men kh thng c chung hn. Men n ti nn c bo
qun k trong hp hoc ti kn khng c khng kh, ct trong t lnh hoc ngn . s dng,
lm mm cc men trong cht lng khong 30~400C.
+

Instant yeast: y l loi men n rt nhanh, cho php lm bnh m vi ch 1 ln

n. Tuy nhin, n cng s lm mt mt s hng v ring ca bnh m. Nhng iu cng


khng thnh vn my nu bnh m l dng bnh m ngt hay c cc hng v c trng
ca cc nguyn liu khc. Loi men ny c pht trin t nhng nm 1960 Php v thng
c s dng trong lm bnh chuyn nghip. Mc d men Instant yeast ny cng kh v kh
ging men kh (active dry yeast) nhng cc s dng men Instant yeast li khc nh c nh. Men
Instant yeast c nhiu vi sinh vt hn trong cc loi men thng thng v th nn dng t i
khong 25% so vi men kh (active dried yeast). Thm na, men Instant yeast khng cn kim
tra trong nc xem c hot ng tt hay khng, n c th c cho trc tip vo cc nguyn
liu kh (bt). Ngoi ra, men Instant yeast c th hot ng nhit cao hn (46 490C).
IV. Cc yu cu ( ch tiu cht lng ) ca sinh khi nm men
1. c im nm men dng trong sn xut
Khng th n thun da vo hnh thi kch th c, 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 ( bnh m ) hin c sn xut Lin X v mt s nc khc, ngi ta a ra cc
tiu chu n 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 c ng nhanh. Chng 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 sc kh, mi trng c nng cht kh l 8% 30c trong 6 gi.

2.Ch tiu cht lng v cch xc nh


Nm men Sacchromyces cerevisiae dng cho sn xut nm men bnh m bo nhng
yu cu sau y:
+

T bo nm men c kch thc ln, u, c kh nng pht trin mnh v chu

c nhit cao.
+

C hot lc enzyme zymase < 45 pht (gi tr ny c xc nh khi cho nm

men (2,5% ) ln men 20 ml dung dch ng 5% gii phng ra c 10ml CO2).


+

Hot lc maltase < 70 pht (gi tr ny biu th thi gian cn thit gii phng

10 ml CO2 khi ln men 20ml dung dch mantose 5% vi hm lng nm men 2,5%). Ch s ny
dng nh gi kh nng ln men ng mantose ca nm men.
+

Lc n bt < 45 pht (gi tr ny biu th thi gian cn thit lm n 280 gam

bt vi 160 ml dung dch NaCl 2,5% v lng nm men la 5 g) trong khun hnh bnh hnh c
kch thc xc nh.
+

bn ca nm men > 72 gi (xc nh s thay i thi gian lm n bt ca

nm men lc ban u v sau mt thi gian bo qun nht nh. Nu bn ca nm men cao th
sau 72 gi bo qun nhit 0 - 4C, thi gian lm n bnh khng c tng qu 5 pht).
3. Cc yu t nh hng n hot ng ca nm men v kh nng n ca bt nho
3.1.Nhit
C nh hng ln ln tc tng trng ca nm men. Nhit thch hp nht nm
men pht trin tt nht l 28-30C. Trn 43C v di 28C s sinh sn ca nm men b chm
hay ngng li.
3.2. pH ca mi trng
pH tt nht cho s tng trng 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 lm s sinh sn ca nm men b ngng li. Mc
hp th cht dinh dng vo t bo, hot ng ca h thng enzyme tham gia vo s tng hp
protein, to vitamin u ty thuc vo pH, pH ngoi 4,5-5,5 lm cht lng nm men gim
i.
3.3.nh hng nng 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.

3.4.nh hng ca oxy


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 trng.
KT LUN
Nguyn liu nm men dung sn xut bnh gm nhiu loi ty theo yu cu c trng
ca sn phm m la chn nhng nguyn liu men c yu cu khc nhau. Vic chn, dng
nguyn liu c nh hng trc tip ti qu trnh sn xut v cht lng sn phm. V th phi
nm vng tnh cht, tc dng ca tng loi nguyn liu v cc bin i l ho hc ca chng
trong qu trnh gia cng ch bin.
Hy vng vi bi bo co ny s gip hiu su thm v vai tr ca men trong sn xut
bnh v trn c s ra nhng bin php k thut thch ng khng ngng nng cao cht
lng sn phm. Xin chn thnh cm n!

TI LIU THAM KHO

1.Nguyn c Lng, Cng ngh vi sinh, tp 2, Nh xut bn i Hc Quc Gia


Tp.HCM.
2.GS.TS.Nguyn Th Hin, Khoa hc Cng ngh Malt v bia, Nh xut bn khoa
hc v k thut.
3.L Ngc T, Ha sinh cng nghip, NXB KHKT, 2002.
4.L Bch Tuyt, Cc qu trnh c bn trong sn xut thc phm, NXB GD, 1996.

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