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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
Vch t bo.
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
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
Cht dinh dng sau khi vo t bo nm men s c bin i theo mt trong hai
Nm men
2 C2H5OH + 2 CO2
Active dry yeast : y l loi men c s dng ph bin trong cc cng thc
Fresh Yeast Men ti: c mu ng, mm, v rt d dng tay bp vn. Men
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
Kh nng tch ly sinh khi nm men l 0,2/gi, trong iu kin nui nm men
c nhit cao.
+
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.
+
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.
+
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.