Yeast Extract

ATN
GVHD: L Quang Tr
Chng 1
M U
1.1
Tnh cp thit ca ti
Yeast extract (dch chit nm men) l tn gi chung cho cc loi sn phm ch

bin nm men c thc hin bng cch loi b cc thnh t bo, chng c s
dng lm ph gia thc phm hoc hng liu, hoc nh lm cht dinh dng cho
mi trng nui cy vi sinh. Chng thng c dng to hng v ngon v.
Dch chit nm men ging nh bt ngt, thng c cha acid glutamic t do. Cht
chit xut t nm dng lng c th c sy kh n mt dng snh hoc dng
bt kh.
B men bia cha hm lng dinh dng cao, nhiu protein v vitamin, nht l
vitamin nhm B. Chnh v th m khi thi ra mi trng, b men bia c xem l
ngun thc n ca nhiu vi sinh vt. Cc vi sinh vt ny phn hy b men bia v
gy nn nhim mi trng.
Vi thnh phn sinh khi kh ca nm men bao gm: cht v c 5% 10 %,
cacbon 25% - 50 %, nit 4,8 % - 12 %, protein 30% - 75%, lipid 2% - 5%. Ngoi ra
cn nhiu vitamin v cc acid amin. Nm men bia c xem nh l ngun nguyn
liu giu gi tr dinh dng. V vy m trn th gii c nhiu cng trnh tn dng
b men d tha ch bin thnh cc sn phm nh dch chit nm men (Yeast
extract), dch t phn nm men (Yeast autolysate), vch t bo nm men (Yeast cell
wall), ch bin cht iu v, ch bin thc n gia sc
Hin nay, nc ta sn lng bia ngy cng tng, nhiu nh my sn xut bia
c thnh lp. Tuy nhin vic x l b men tha cha c tha ng, gy
nhim mi trng. Mt s cng ty ln tin hnh sy b men lm thc n cho gia
sc, lm phn bn hay thuc tr su b. Tuy nhin nhn chung hiu qu kinh t
khng cao.
Trn c s , c s chp thun ca khoa Cng Ngh Thc Phm trng
i hc K Thut Cng Ngh TPHCM, di s hng dn ca thy L Quang Tr,
chng ti tin hnh thc hin ti:
SVTH: V Th Thanh Tuyn
ATN
GVHD: L Quang Tr
Nghin cu sn xut Yeast extract (dch chit nm men) t b men bia

bng cng ngh enzym.
1.2
Mc ch
Tn dng b men bia sn xut Yeast extract (dch chit nm men) dng lm
thnh phn trong mi trng nui cy vi sinh.
1.3
i tng v phm vi nghin cu
i tng: Dung dch b men bia ca cng ty bia Si Gn.

Phm vi nghin cu: do hn ch v thi gian v thit b, ton b th nghim
c tin hnh ti phng th nghim cng ty du thc vt Bnh An v phng th
nghim khoa cng ngh thc phm trng i hc K Thut Cng Ngh TPHCM.
1.4
Ni dung nghin cu
- Kho st cc tnh cht ca nguyn liu b men bia.

- Kho st cc iu kin ti u thy phn t bo nm men: Nhit , dung
dch m, pH, thi gian, loi enzyme, nng enzyme.
- Kim tra cht lng sn phm Yeast extract (dch chit nm men) sn xut.
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GVHD: L Quang Tr
Chng 2
TNG QUAN
2.1 Nm men
2.1.1 Gii thiu
Nm men v cc loi ging nm men thuc v hai nhm nm: nhm nm ti
to thnh bo t c gp chung vo lp nm ti (Ascospor) v nhm nm khng
to thnh bo t - lp nm khng hon thin (Fungi imperfect) hay cn gi l lp
nm bt ton.
Saccharomyces l ging nm men trong lp nm ti. Trong
Saccharomyces cerevisiae l loi quan trng nht, c dng nhiu trong cng
nghip thc phm. Mt s chng ca nm men ny dng lm men n bnh m, mt
s khc dng trong cng nghip ru, bia, ru vang, sn xut enzym invertase
2.1.2 Nm men dng trong sn xut bia

Nm men bia thuc ging men ru Saccharomyces.
Ging ny gm cc nm men c th ln men ng sinh ra ru etylic. Cc
loi ging ny rng ri trong t nhin.
Ging Saccharomyces c hnh dng t bo l hnh cu, hnh ovan hay elip.
Sinh sn v tnh bng cch ny chi.
Trong thc t sn xut c hai loi men bia dng trong cng nghip: men ni v
men chm.
Men ni thuc loi Saccharomyces cerevisiae. Loi ny thng c dng sn
xut cc loi bia xm mu. Men ni ch pht trin v ln men nhit tng i
cao (t 120C tr ln) thch hp vi nhit ln men t 14 0C - 250C. Men ny khi
ln men t bo chng l lng v tp trung trn b mt dch.
Men chm thuc loi Saccharomyces carloberensis, pht trin v ln men ngay
khi nhit thp (60C - 80C). Loi ny c dng ph bin trong ton th gii
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GVHD: L Quang Tr
sn xut loi bia sng mu. Cc t bo nm men khi ln men chng thng kt dnh
vo nhau dng bi hoc dng bng v d kt lng.
Trong sn xut bia, nm men sinh sn bng cch ny chi l ch yu.
2.1.3 Thnh phn ha hc v dinh dng ca nm men bia

Thnh phn c bn v ch yu ca t bo nm men l nc - khong 75%
khi lng chung.
Bng 2.1: Thnh phn sinh khi kh ca t bo nm men
Thnh phn
Cht v c
Hm lng (%)
5 - 10
Cacbon
25 - 50
Nit
4,8 - 12
Protein
30 - 75
Lipid
2-5
(Lng c Phm, 2005)
Protein: nm men c hm lng protein nguyn liu trung bnh khong 50%
(tnh theo cht kh) v khong 45% protein hon chnh. Cc cht dn xut nh baz
purin v pyrimidin, cc acid amin t do u c gi l protein nguyn liu.
Vitamin: t bo nm men rt giu vitamin, nht l vitamin nhm B v tin
vitamin D2 l ergosterol.
Acid amin: trong thnh phn cc protein c cc acid amin v c bit l 8
hoc 9 acid amin cn thit khng thay th (valin, lizin, lxin, isolzin, treonin,
metionin, phenylalanin, triptophan).
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GVHD: L Quang Tr
Bng 2.2: hm lng vitamin trong t bo nm men (g/g men kh)
Thnh phn
Hm lng (g/g men kh)

6000 - 15000
Izonit
Biotin (vitamin H)
0,6 - 0,7
Riboflavin (vitamin B2)
30 - 60
Acid pantotenic (vitamin B3)
2 - 19
Tiamin (vitamin B1)
24 - 50
Pyridoxin (vitamin B6)
14 - 39
Nicotinanit (vitamin B5)
370 375
(Lng c Phm, 2005)
Bng 2.3 Hm lng cc acid amin trong t bo nm men (g/g men kh)
Thnh phn
Lizin
Hm lng (g/g men kh)

7,5
Arginin
1,3
Histidin
11
Acid asparaginic
2,9
Serin
2,7
Glyxin
1,5
Acid glutamic
3,9
Alanin
8,7
Prolin
2,0
Tirozin
2,8
Metionin
2,9
Lxin
5,4
Sistein
Vt
(Lng c Phm, 2005)
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GVHD: L Quang Tr
2.1.4 Thu hi nm men trong qu trnh sn xut bia

Trong qu trnh ln men bia, nm men bia s sinh sn bng phng php ny
chi, s sinh sn ph thuc vo cc yu t: mt nm men gieo cy (men ging),
trng thi sinh l ca chng, nhit dung dch ln men, mi trng bn ngoi,
nng cht ha tan
Lp t bo nm men sinh ra sau mt ln ny chi ca lp t bo m s to
thnh mt th h mi. Sau mt thi gian lp t bo th h mi li c kh nng ny
chi sinh ra th h tip theo. Thi gian cn thit mt t bo t khi tch khi t
bo m n lc n ny chi gi l chu k sinh sn: t
Gi s lc u lng nm men gieo cy l x 0, sau n th h lng nm men c
c:
Thi gian ln men
0
S t bo
x0
2x0
2t
4x0
3t
8x0
Nt
2nx0
Sau qu trnh ln men, lng sinh khi nm men thu c nhiu gp 5 - 8 ln

lng nm men gieo cy ban u.
Sinh khi thu c sau mi ln ln men iu kin ln men sn xut th gi l
nm men sn xut.
Ngi ta tin hnh thu hoch nm men sn xut nh sau:
- Ry nm men tch ht cc tp cht kch thc ln. Nm men v cc cn
mn c kch thc b s ri xung thng chuyn dng c ra sch. Cn th c
lch thc ln nm li trn ry v theo knh ring tch ra ngoi.
- Ra nm men tch ht t bo cht v cn mn.
Thit b ra v x l nm men: s dng thng hnh cn hai lp v. Khong
khng gia hai v l cha nc lm lnh khi men.
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GVHD: L Quang Tr
Nm men sau khi ry sch cn th th c bm vo thng, sau cho nc

v trng c nhit 20C - 40C, khuy o u. yn 40 pht th nm men khe s
kt lng cn nc c pha trn bao gm cn mn v t bo cht. Nc c s
c ra ngoi v tip tc ra li, khong ba bn ln th nc ra pha trn ht
c.
Cho nc lnh vo gia hai lp v (0,5 0C) bo qun, khi no cn ln men
m khc th ly ra.
St trng dit cc vi sinh vt l.
Bo qun nm men sch, dng ln men cc m sau hoc s dng vo cc
mc ch khc.
2.1.5 Sn lng nm men d tha trong cng nghip sn xut bia

Theo c tnh, vi mt nh my sn xut c cng sut va (20 triu lit/ nm)
mi ngy cn phi ln men 70m3 dch ng, phi c 70 - 80 kg men c mi ngy.
c lng sinh khi ln nh vy ta phi ti s dng nm men sn xut, tc l
sinh khi thu c t cc m ln men trc .
Vic ti s dng nhiu th h nm men sn xut s dn n hin tng chng
b nhim tp mt mc no , nu tip tc ln men cc m sau s l iu bt
li do cn phi loi thi khi chng b thoi ha.
Trong phn xng ln men lun c s d tha nm men sn xut. Khi ln men
1 lit dch ng thng nhn c 2 lit men. Sau khi ry, ra sch cn li 1,5 lit.
S dng ln men m sau l 0,5 lit v cn li l 1 lit d tha.
Tn thu nm men d tha l vic mang li hiu qu cao. Chng l sn phm
thc phm c gi tr dinh dng cao, cha nhiu protein, ng, cht bo, vitamin
v nhiu cu t quan trng khc.
2.2
Cc phng php ph v t bo nm men
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GVHD: L Quang Tr
C rt nhiu cht c to thnh trong t bo vi sinh vt c hot tnh sinh

hc rt mnh hoc cc cht c ngha rt ln trong y hc v trong cng ngh thc
phm.
nhn cc sn phm ny khng th p dng cc phng php thng thng
m phi tch chng ra khi t bo.
Mi loi vi sinh vt c cu trc hay tnh cht ca thnh t bo khc nhau, do
phi s dng nhiu phng php ph v t bo thu nhn cc sn phm ni
bo.
C 3 nhm phng php ph v t bo vi sinh vt:
2.2.1 Phng php vt l

- Phng php lnh ng nhanh v tng nhit t ngt.
- Phng php nghin (ht nghin: bead mills): huyn ph c khuy
chung vi nhng ht kim loi hay thy tinh nh (ng knh 0,2 - 1 mm), t bo vi
sinh vt s b ph v bi lc ko ca cht lng v s va p vi cc ht.
- Phng php s dng p lc mnh (freeze presses) huyn ph sau khi
ng lnh c a vo thit b p lc cao, s thay i v pha v th tch lm ph
v mng t bo.
- Phng php to p sut thm thu cao. p sut cao s to ra s ph v t
bo m khng gy ra nhng thay i vt cht bn trong t bo.
- Phng php s dng sng siu m (ultrasonication) bng cch x l vi
sinh vt trong huyn ph vi sng siu m (> 18 kHz), lm bt hot v ph hy t
bo vi sinh vt.
2.2.2 phng php ha hc

Ngi ta thng s dng acid HCl thy phn.
Acid c tc dng thy phn phc h glucan, protein v lipid gy h hng
mng li cu trc ca thnh v mng t bo, do cc cht ni bo c chit ra
mi trng ngoi mt cch d dng. Phng php thy phn bng dung dch acid
c dng rng ri vi quy m ln.
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GVHD: L Quang Tr
Tuy nhin cho acid qu nhiu c th dn n nhng thay i v bn cht ha

hc hoc tnh cht vt l ca cc sn phm c trong t bo.
2.2.3 Phng php sinh hc

Phng php sinh hc c s dng nhiu nht l phng php enzym. Ngi
ta dng enzym tng ng vi c cht c trong thnh t bo, thy phn c cht v
nh vy thnh t bo s b ph v.
2.2.3.1 Phng php t phn
T phn l qu trnh t xy ra khi t bo nm men cht v vch t bo khng
c kh nng t v s b ph hy bi cc enzym trong t bo. Lc ny cht trong t
bo nh: protein, nucleotic, cacbohydratecng b h thng enzym ny tn cng
v phn hy.
Qu trnh t phn ca nm men chu nh hng bi nhiu yu t nh: nhit
, pH, thi gian, nng nm men
-
Nng nm men trong dung dch: Nng nm men trong dung dch
thp th hiu qu t phn cao nhng nu qu long th lm gia tng gi thnh sn

phm do tn nhiu hao ph cho qu trnh lm kh. Nng nm men thch hp t
10% - 15%.
-
Nhit : Nhit t phn ti u ca nm men bia l 45 0C (men bnh
m l 510C). nhit 540C th qu trnh t phn ca men bia v men bnh m

u khng tt do enzym b bin tnh nhit cao.
Bng 2.4 nh hng ca nhit ln qu trnh t phn
Nhit (0C)
45
48
51
54
-
Hiu qu t phn (%)

Nm men bnh m
Nm men bia
47,5
49,6
48,6
49,2
50,3
47,3
41,1
39,4
Behalova-Beran, 1996
pH: nm men c kh nng t phn trong khong pH t 4 - 6 nhng thng
thng nm men t phn tt pH l 5,5.

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GVHD: L Quang Tr
Thi gian t phn: qu trnh t phn kt thc khi hiu sut t phn t
50%.
2.2.3.2 Phng php thy phn bng enzym
Thy phn thnh t bo bng xc tc enzym c hiu lysozym l dng tc
nhn enzym c hiu c thm vo mi trng cha t bo nm men, ph v
thnh phn peptido-glucan thnh t bo, t c th chit xut nhanh chng phc
h enzym thnh t bo, tip tc ph v cu trc t bo. Tuy nhin phng php
ny c nhc im l chi ph gi thnh cao cho vic s dng enzym.
2.3 Enzym
2.3.1 Gii thiu chung v enzym
Emzym l mt yu t quan trng ca cuc sng con ngi, ng vt, thc vt
v vi sinh vt.
Trc y khi ni v vai tr v ng dng ca enzym trong lnh vc ch bin
thc phm ngi ta cn nhiu hoi nghi v tnh kh thi ca chng, nhng trong hi
ngh sinh ha nm 1969 khi nhiu cng trnh nghin cu v kh nng ng dng ca
enzym trong lnh vc cht ty ra c bo co thc y mnh cng cuc
nghin cu enzym trong lnh vc ny. Hot tnh xc tc cng nh tnh cht ca
nhiu enzym c nghin cu v c s dng trong cng nghip ln men nh
ch bin ru vang, bia, bnh m, nc chm c ngun gc thc vt v ng vt
vic ly trch enzym t vi sinh vt u tin c thc hin thnh cng nh vo
nhng hiu bit v AND trong lnh vc di truyn. Hin nay ngi ta xc nh
c khong 2000 enzym v nhiu loi khc ang c khm ph.
2.3.2 Ngun thu nhn enzym

Enzym c th tm thy t bt c vi sinh vt sng no. Trong hn 100 enzym
s dng trong cng nghip, hn mt na c t nm men, nm mc, hn 1/3 l t vi
khun, phn cn li l t ng vt v thc vt.
Enzym c ngun gc t vi sinh vt c a chung hn enzym t ng vt v
thc vt v nhng l do sau:
-
Gi thnh sn xut r hn.
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Hm lng enzym trong vi sinh vt rt cao, chim ti 80% - 90% thnh
phn protein ca t bo vi sinh vt v c th kim sot c.

-
Ngun nguyn liu th nui cy vi sinh vt c thnh phn c nh v
sn c.
-
M t bo ng vt v thc vt cha nhiu thnh phn c hi hn vi sinh
vt, bao gm nhng hp cht phenolic, enzym km hm ni sinh v protease.
2.3.3
Mt s yu t nh hng n hot tnh ca enzym
2.3.3.1 nh hng ca nhit : Trong cc phn ng ha hc, nhit

cng tng, tc phn ng xc tc cng tng. Trong cc phn ng sinh hc, nhit
cng tng, kh nng xc tc ca enzym s tng. Nhng kh nng tng ca tc
phn ng c mt gii hn nht nh. Qu gii hn nhit , phn ng enzym s
gim v gim rt nhanh.
2.3.3.2 nh hng ca pH: nu tng hoc gim pH n mt gi tr no ,
vn tc phn ng ca enzym s tng dn v t n gi tr cc i v pH gi l
pH ti u cho hot ng ca enzym. Vt qua gii hn pH ny, hot ng ca
enzym s gim.
Mi loi enzym c khong pH ti u v pH ti u. Da vo tnh cht ny
ngi ta phn loi ra enzym acid, enzym trung tnh, enzym kim.
Trong ch bin thc phm, ngi ta chn nhng enzym c pH ti u gn vi
pH ca c cht v vic iu chnh ca pH c cht rt kh khn v khng th lm
thay i c i vi nhng sn phm nh sa, ru bia, nc tri cy (v n s
lm thay i tnh cht ca sn phm).
2.3.3.3 nh hng ca nng enzym
Trong iu kin tha c cht, tc phn ng ph thuc tuyn tnh vo nng
enzym.
Nu nng enzym qu thp th phn ng rt kh xy ra hoc c ch khng hot ng.
Nhng c trng hp nng enzym qu ln, tc phn ng tng chm. Do
nng enzym qu ln, ch sau thi gian rt ngn th vn tc phn ng khng
thay i theo thi gian.
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Ngoi ra hot tnh ca enzym cn chu nh hng bi cc yu t sau:

-
Nng c cht.
Cc cht hot ha.
Cc cht kim hm.
2.3.4 Enzym protease

2.3.4.1 Gii thiu v enzym protease
Protease l loi enzym tham gia phn gii protein to thnh cc peptit ngn
v cui cng to thnh cc acid amin v NH3.
Enzym protease u tin c nghin cu khng phi l protease ca vi sinh
vt m l protease ca ng vt.
T nhng nm 1950 sau khi hon thin phng php tinh sch protein, thu
c nhng ch phm protease tinh khit hn th ngi ta mi bt u nghin cu
protease ca vi sinh vt.
Ngy nay cc loi protease t vi sinh vt c sn xut nhiu v c ng
dng rng ri trong nhiu lnh vc.
2.3.4.2 Phn loi enzym protease
C nhiu cch phn loi enzym protease khc nhau:
Ty theo vng hot ng pH ca enzym protease m cc protease tn ti
dng protease acid, protease trung tnh v protease kim.
Da vo s phn b c th chia protease thnh hai nhm: protease ni bo v
protease ngoi bo.
Dc vo ngun thu nhn enzym c:
-
Protease ng vt.
Protease thc vt.
Protease vi sinh vt.
2.3.4.3 Enzym protease ca vi khun

Protease ca vi khun: vi khun c kh nng sinh tng hp hai loi enzym:
protease kim v protease trung tnh.
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Protease kim: c sn xut t vi khun Bacillus subtilis, hot ng mnh

pH t 7 - 11, c dng nhiu trong cng ngh cht ty ra.
Protease trung tnh: Enzym ny hot ng mnh pH 6 - 9. Chng c sn
xut t Bacillus subtilis, Bacillus thermoproteolyticus v Streptomyces griseus.
Trong thng mi, chng c bn dng bt, v c dng nhiu trong thuc da,
sn xut bia, sn xut protein m c.
Bng 2.5: pH ti u ca mt s protease t vi khun
Tn enzym
Protease kim
pH ti u
pH bn
Bacillus subtilis
7 - 11
7,5 - 9,5
- Thermolysin
Bacillus
6-9
6-8
- pronaza
thermoprotealyticus
Subtiliziz
Protease trung tnh
Ngun
Streptomyces griselus
(Nguyn c Lng, 2002)
Protease s dng trong th nghim l Protease ca vin nhit i, y l loi
protease c sn xut t vi khun Bacillus, l loi protease trung tnh, hot ng
nhit ti u 550C.
2.4 Cc sn phm ca nm men bia

2.4.1 B men bia
Ti nht, khong 1000 tn b men bia c sy kh s dng lm thuc dng
vin hoc dng bt. Ngoi ra cn c sy kh dng lm nguyn liu nui trng,
nguyn liu ch bin thc phm b dng
Ngoi cc tc dng v thuc hay dinh dng ni trn, mng t bo men bia
c cu to t glucan v mannan c tc dng nh si thc vt, v vi kh nng
tng cng min dch n cn c tc dng ngn nga bnh ung th.
2.4.2 Yeast extract (dch chit nm men)

2.4.2.1 Gii thiu
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Food Chemical Codex nh ngha: Yeast extract (dch chit nm men) l

sn phm cha nhng thnh phn ha tan ca nm men, m ch yu l amino acid,
m peptid, cacbohydrat v mui. Yeast extract (dch chit nm men) c to ra
do qu trnh thy phn cc chui peptid nh cc enzym ca chnh t bo nm men
hay enzym thc phm c thm vo. (Eurasyp).
Ti Nht, Yeast extract (dch chit nm men) cn c gi l Eskisu (dch
chit nm men hay men chit xut).
ng dng:
Cht ph gia: Yeast extract (dch chit nm men) c dng lm gia v t
nhin tng thm v ngon ca mn n do tc dng hiu qu c trng ca n:
-
To hng v m ngon ming: y l hiu qu quan trng nht ca loi
men ny nh vo cc acid amin, chui acid amin v cc acid c lin quan khc.
-
Hng v du, khng gt.
Gi hng v lu di.
To ra nhng hng v a dng v c bit.
Thnh phn b xung nui cy vi sinh: Yeast extract (dch chit nm men)
cha nhiu m, vitamin, cc acid amin v nhng hp cht kch thch s tng
trng vi sinh vt.
2.4.2.2
Quy trnh sn xut
Quy trnh sn xut men chit xut Nht

T phn: l hin tng khi ta cho nhng t bo cn sng v nhng t bo
cht nhng con ti nguyn ca ng thc vt sng vo mt mi trng nht
nh th cc thnh phn bn trong t bo s t tc dng vi acid v b phn hy
thnh cc phn t nh li ti, cc acid amin, cht ng thm qua thnh t bo v
i ra bn ngoi.
Trong qu trnh t phn ca nm men bia c cc yu t quan trng: pH, nhit
v thi gian. pH t 4 - 6, nhit trn di 50 0C v thi gian 24 gi l thch hp
nht.
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Phn ly v chit xut: kt thc giai on t phn, dung dch men c mu

c s gm nhng thnh phn:
-
Chit xut ha tan trong nc.
Cht khng ha tan cha tiu ha ht.
Nc trong cc cht khng ha tan.
Nc phn ly.
Dung dch t phn l dung dch c dng nh sa gm cc ht cc nh v rt

kh lc. Do trc tin ngi ta s phn ly th rn v th lng.
Phn rn: ngi ta em sy kh ri dng lm thc n king hoc nguyn
dng dung dch b sung vo thc n cho heo
Phn lng: dch chit xut th s c em i thanh lc.
Thanh lc: nhm loi b nhng cht rn khng ha tan nh li ti c trong
dch chit xut th.
C c, sn xut men chit xut nng cao v men chit xut dng bt:
Men chit xut sau khi thanh lc cho vo thit b c c. Dung dch sau khi thanh
lc c nng khong 6% -7% s c c c ln n 50% - 60% nh vy c
sn phm men chit xut c nng cao.
Khi c c men chit xut ln n nng 30% - 40% ta cho vo my sy
phun thu c sn phm dng bt.
2.4.2.3 Sn phm Yeast extract (dch chit nm men) trn th trng
Sau y l hai dng sn phm Yeast extract (dch chit nm men) c k hiu l
Yeast extract (dch chit nm men) (19512) v Yeast extract (dch chit nm men)
(19712) (theo Organotechnie S.A.S).
1. Ultrafiltered Yeast extract (dch chit nm men) (19712)

nh ngha: l Yeast extract (dch chit nm men) c sn xut bng cch t
phn nm men Saccharomyces cerevisiae sau lc v sy phun.
trang 15
ATN
GVHD: L Quang Tr
M t: l bt mu vng, tan tt trong nc.

Cha hn hp: peptide, amino acid t do, cc baz purine v pyrimidine, cc
vitamin nhm B. Sn phm ny c m bo hon ton v c t Endotoxin.
Cng dng: l ngun m hu c v nhng nhn t tng trng dng trong
nui cy vi sinh v cng nghip ln men.
Bng 2.6: nhng c tnh sinh ha ca sn phm
Nhng c tnh sinh ha
Kh nng ha tan trong nc (8%)
pH (dung dch 8%)
Tn tht khi sy
Nit tng s (TN)
Nit acid amin (AN)
Hiu sut 100AN/TN
B qu trnh t phn
Nng Cl (mui)
Hm lng Endotoxin
Ch tiu
Hon ton
6,3 - 7,3
6,0 %
10,7 % - 12,3 %
5,2 % - 6,8%
42 - 63
16,0%
1,0 %
Nh hn 300 EU/g
Bng 2.7: Ch tiu v vi sinh vt trong sn phm

Vi sinh vt
Tng s vi sinh vt hiu kh
Coliform
Escherichia coli
Ch tiu
5000/g
10/g
0/g
Theo ti liu
Eur.pharmacopoeia
ISO 4832
Eur.pharmacopoeia
trang 16
ATN
GVHD: L Quang Tr
Salmonella
0/25g
NFV 08-052
Staphylcoccus aures
0/g
Eur.pharmacopoeia
Nm men v mc
Eur.pharmacopoeia
100/g
Bng 2.8: Hm lng amino acid trong sn phm
Amino acid
Alanine
Arginine
Aspartic acid
Cystine
Acid glutamic
Glycine
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Proline
Serine
Theronine
Tryptophan
Tyrosine
Valine
Tng s (g/ 100g)

4,1
2,8
6,0
0,6
11,0
2,5
1,1
2,6
3,7
4,2
0,8
2,5
2,2
2,7
2,6
0,8
0,8
3,1
T do (g /100g)
3,8
1,5
1,8
0,1
6,8
1,3
0,6
2,2
3,6
1,8
0,7
2,1
1,1
1,9
1,7
0,6
0,8
2,5
Hiu sut (%)

92,7
53,6
30,0
16,7
61,8
52,0
55,4
84,6
97,3
42,9
87,5
84,0
50,0
70,4
65,4
75,0
100
80,6
ng gi v lu tr:
-
Sn phm c cha trong bc plastic, mi bc 5 kg.
Khng s dng phi gi kn nhit phng v ni kh ro.
Sn phm rt d ht m.
Hn s dng tt nht 3 nm.
Khuyn co v an ton v sc khe:

-
Trnh s dng bt b bn.
Khng ht sn phm trc tip.
2. Ultrafiltered Yeast extract (dch chit nm men) (19512)

nh ngha: l Yeast extract (dch chit nm men) c sn xut bng cch t
phn nm men Saccharomyces cerevisiae.
M t: l bt mu vng, tan tt trong nc.
trang 17
ATN
GVHD: L Quang Tr
Cha hn hp: peptide, amino acid t do, cc baz purine v pyrimidine, cc

vitamin nhm B.
Cng dng: l ngun m hu c v nhng nhn t tng trng dng trong
nui cy vi sinh v cng nghip ln men.
Bng 2.9: Nhng c tnh sinh ha ca sn phm
Nhng c tnh sinh ha
Kh nng ha tan trong nc (5%)
pH (dung dch 5%)
Tn tht khi sy
Nit tng s (TN)
Nit acid amin (AN)
Hiu sut 100AN/TN
B qu trnh t phn
Nng Cl (mui)
Ch tiu
Hon ton
6,4 - 7,4
6,0 %
10 % - 11,8 %
4,8 % - 6,3 %
41 - 60
18,0%
1,0 %
Nhng ch tiu v vi sinh vt v hm lng cc aminno acid tng t nh

Yeast extract (dch chit nm men) 19712.
ng gi v d tr:
-
Sn phm c cha trong thng carton, bn trong c ti polyethylen,

khi lng mi thng 25 kg.
Khng s dng phi gi kn nhit phng v ni kh ro.
Sn phm rt d ht m.
Hn s dng tt nht 3 nm.
2.4.3 Mi trng nui cy vi sinh

Mt s mi trng nui cy t nm men
Nc chit men: c th dng men bia dng sa, men bnh m dng p, dng
kh ch ra nc chit men.
Tin hnh: ly 80g men dng p hay 50g dng kh cho vo 1 lt nc, iu
chnh pH n 6,8 sau un si 30 pht, chit ly nc trong, b cn, kim tra li
trang 18
ATN
GVHD: L Quang Tr
pH, lc v thanh trng. T nc chit men ta pha thnh mi trng thch - nc

chit men..
Men t phn v cao men: nguyn liu l men bnh m dng p hay kh, men
bia dng men sa.
Men cng c ha vi nc (men p t l 1:4, men kh t l 1:6, men sa l
1:1) gi 500C trong vng 24 gi. Chit ly phn nc trong, b cn, trung ha v
un si. T dch men t phn ta c th pha thnh mi trng thch - nc men ng (nc men c thm 0,5% mui n, 1-2% glucose v 2% thch), pH 6,8.
Thanh trng 0,5 at trong 30 pht. C th thay glucose bng 5% saccharose, pH 66,5.
Dch men t phn c th c c thnh cao men, em dng dn pha mi
trng vi t cch l ngun nit hu c (pepton, peptid, acid amin, nucleotic) v
cc ngun vitamin, c bit vitamin nhm B.
Chng 3
VT LIU V PHNG PHP NGHIN CU

3.1
Thi gian v a im nghin cu
trang 19
ATN
GVHD: L Quang Tr
a im: Th nghim c tin hnh ti phng th nghim cng ty du thc

vt Bnh An v phng th nghim khoa cng ngh thc phm trng i hc K
Thut Cng Ngh TPHCM.
Thi gian: t thng 02/2011 n thng 4/2011.
3.2
Phng php th nghim
1.1.
Vt liu
Vt liu: Chng ti s dng dung dch men bia ca cng ty bia Si Gn - Bnh
Dng, y l phn b men d tha trong qu trnh sn xut.
m vt liu: 85 %.
Tc nhn thy phn: chng ti s dng protease ca vin nhit i tin
hnh thy phn dung dch b men bia. y l loi enzym th, dng bt, l protease
ca vi khun Bacillus, nhit thy phn ti u l 55 0C, pH ti u l khong trung
tnh.
Loi protease ny c gi thnh 70.000 ng/ kg.
Mi trng t phn v thy phnBlmen
nc. S dng ngun nc sch, nc
dng cho sinh hot.
3.2.2. Phng php tin hnh

T phn
(50 C, 24h)
)
qu trnh t phn. Sau tip tc thy phn
phn dung dch t phn bng
= 5,5
Chng ti tinpH
hnh
t phn b men bia
trc, tm hiu cc thng s ti u cho
0
enzym protease, v xc nh cc thng s ti u cho qu trnh thy phn.

Thy phn
Protease
10%dch sau thy0 phn cho ra thnh phm Yeast extract
Sau em
sy dung
(55 C, 48h)
9 tra cht lng sn phm bng phn
(dch chit nm men) sn xut, tin hnh kim
tch ha hc v tin hnh nui cy vi sinh.
3.2.3 Quy trnh th nghim
Lc
V
t
bo
Sy
Qua tham kho ti liu, chng ti tin hnh sn xut th nghim theo quy trnh
sau:
Bao gi
Sn
phm
trang 20
ATN
GVHD: L Quang Tr
Hnh 3.1: s quy trnh sn xut th nghim

3.3 Ni dung nghin cu ti
Th nghim kho st: kho st s bin i ca m amon trong sut ton b
quy trnh sn xut.
Mc ch: xem s bin i ca m amon.
Tin hnh: chng ti tin hnh theo quy trnh sn xut th nghim (hnh 3.1).
Ly mu dung dch trc khi t phn, mu dung dch sau t phn 24 gi, mu dung
dch sau 24 gi thy phn v sau 48 gi thy phn. o hm lng m amon cc
mu trn.
S ln lp li: 03 ln.
trang 21
ATN
GVHD: L Quang Tr
X l s liu bng thng k Statgraphics plus 3.0

Kt qu th nghim: s thay i m amon l khng ng k. Hm lng m
amon trong cc nghim thc rt thp. Nh vy chng ti c th b qua ch tiu m
amon trong qu trnh th nghim.
Th nghim 1: Kho st cc thng s ca qu trnh t phn b men.
Mc ch: Xc nh cc thng s thch hp cho qu trnh t phn.
Th nghim 1 c thc hin thng qua bn th nghim nh:
Th nghim 1.1: Kho st pH ti u cho qu trnh t phn b men bia:
Chng ti tin hnh b tr th nghim kiu ngu nhin hon ton mt yu t
vi 5 nghim thc, mi nghim thc lp li 3 ln.
Yu t c nh: nhit t phn: 500C, thi gian t phn: 24 gi, t l b men
bia: 15 %.
Yu t thay i: pH cho qu trnh t phn: 4,5; 5; 5,5; 6 v 6,5.
Ch tiu theo di: m formol, hiu sut t phn.
Kt qu th nghim: chng ti xc nh pH 5,5 qu trnh t phn cho hiu
qu cao nht. Nh vy cc th nghim tip theo, chng ti s ly gi tr pH = 5,5
lm thng s c nh.
Th nghim 1.2: Kho st thi gian thch hp cho qu trnh t phn:
Yu t c nh: nhit t phn: 500C, pH t phn 5,5, l b men bia: 15 %.
Yu t thay i: thi gian t phn: 12 gi, 18 gi, 24 gi, 30 gi, 36 gi.
Kt qu th nghim: Chng ti xc nh thi gian thch hp cho qu trnh t
phn l 24 gi. Nh vy cc th nghim tip theo, chng ti s ly gi tr thi gian
l 24 gi lm thng s c nh.
Th nghim 1.3: Kho st nhit ti u cho qu trnh t phn b men
bia:
trang 22
ATN
GVHD: L Quang Tr

Yu t c nh: pH t phn: 5,5, thi gian t phn: 24 gi, t l b men bia: 15 %.
Yu t thay i: nhit d cho qu trnh t phn: 400C, 450C, 500C, 550C, 600C.
Kt qu th nghim: chng ti xc nh nhit 500C qu trnh t phn cho
hiu qu cao nht. Nh vy cc th nghim tip theo, chng ti s ly gi tr nhit
500C lm thng s c nh.
Th nghim 1.4: Kho st nng b men bia thch hp cho qu trnh t
phn:
Yu t c nh: pH t phn: 5,5, thi gian t phn: 24 gi, nhit t phn 500C.
Yu t thay i: nng b men bia: 5%, 10%, 15%, 20%, 25%.
Kt qu th nghim: chng ti xc nh nng 15% qu trnh t phn cho
hiu qu cao nht. Nh vy cc th nghim tip theo, chng ti s ly gi tr nng
b men bia l 15% lm thng s c nh.
Nh vy chng ti xc nh c cc thng s thch hp cho qu trnh t
phn. Chng ti s tin hnh t phn b men bia nhit 50 0C, t l b men bia
l 15 %, pH 5,5 v thi gian t phn l 24 gi. Sau chng ti thu c dung dch
t phn. Ly dung dch sau t phn tin hnh cc th nghim tip theo.
Th nghim 2: Kho st cc thng s cho qu trnh thy phn.

Mc ch: Chng ti mun xc nh cc thng s ti u cho qu trnh thy
phn t hiu qu cao nht.
Th nghim 2 c tin hnh qua 3 th nghim nh:
Th nghim 2.1: Kho st pH ti u cho hot ng ca protease
trang 23
ATN
GVHD: L Quang Tr

Yu t c nh: nhit thy phn 550C, t l protease 10%, thi gian thy
phn 48 gi.
Yu t thay i: chng ti s dng NaOH 1N iu chnh pH dung dch sau
t phn thnh cc gi tr pH 5, 6, 7, 8 v nghim thc i chng pH 5,6 (pH ca
dung dch sau t phn).
Tin hnh thy phn bng protease.
Ch tiu theo di: m formol, hiu sut thy phn.
Kt qu th nghim: chng ti tin hnh nhn thy pH 6, protease hot ng
mnh nht v hiu sut thy phn cao nht. Chng ti quyt nh chn pH 6 lm
thng s c nh cho cc th nghim tip theo. Nh vy, dung dch sau t phn s
c iu chnh v pH 6, sau cho protease vo tin hnh thy phn.
Th nghim 2.2: Kho st nhit ti u cho hot ng ca protease
Yu t c nh: pH thy phn: 6, t l protease 10%, thi gian thy phn 48
gi.
Yu t thay i: nhit d cho qu trnh thy phn: 400C, 450C, 500C, 550C,
600C
Tin hnh thy phn bng protease.
Ch tiu theo di: m formol, hiu sut thy phn.
Kt qu th nghim: chng ti tin hnh nhn thy nhit 55 0C, protease
hot ng mnh nht v hiu sut thy phn cao nht. Chng ti quyt nh chn
nhit 550C lm thng s c nh cho cc th nghim tip theo.
Th nghim 2.3: Kho st s nh hng ca t l protease v thi gian
thy phn n hiu qu ca qu trnh thy phn:
Chng ti tin hnh b tr th nghim kiu ngu nhin hai yu t gm 20
nghim thc, mi nghim thc lp li 3 ln.
trang 24
ATN
GVHD: L Quang Tr
Yu t c nh: Nhit thy phn: 550C, dung dch thy phn pH 6.

Yu t thay i: T l protease: 4 %, 6 %, 8%, 10 %.
Thi gian thy phn : 24 gi, 30 gi, 36 gi, 42 gi, 48 gi.
Kt qu th nghim: Chng ti xc nh pH 6, t l protease 8 % v tin
hnh thy phn 550C trong 30 gi. Chng ti c dung dch sau thy phn, lc
loi b v sy dch lng cho ra sn phm.
Th nghim 3: Kho st s pht trin ca vi khun Lactobacillus trn mi
trng c Yeast extract (dch chit nm men) sn xut ra.
Mc ch: kim tra cht lng ca Yeast extract (dch chit nm men) sn
xut ra.
Nghim thc kho st: Mi trng nui cy vi khun Lactobacillus MRS
khng c Yeast extract (dch chit nm men), c Yeast extract (dch chit nm
men) sn xut v mi trng Yeast extract (dch chit nm men) thng phm.
Kt qu th nghim: sn phm Yeast extract (dch chit nm men) do chng ti
sn xut c th dng lm thnh phn b sung trong mi trng nui cy vi sinh..
3.4 Nhm cc ch tiu kho st

3.4.1 Nhm cc ch tiu kho st kt qu qu trnh t phn v thy phn
3.4.1.1 Ch tiu theo di kt qu qu trnh t phn v thy phn
m tng s ca dung dch b men xc nh theo phng php kjenldal (ph
lc 1).
m forlmol ca dung dch sau t phn v sau thy phn (ph lc 2).
3.4.1.2 Ch tiu theo di hiu qu ca qu trnh t phn v thy phn
Trong qu trnh t phn v thy phn c s chuyn ha, phn ct cc protein
thnh cc acid amin. Hm lng m amin sinh ra c o theo phng php
chun formol. Hiu sut thy phn c tnh bng t l m forlmol trn m
protein. Do c th phn on cht lng ca dung dch sau t phn hoc thy
phn da trn hiu sut thy phn.
Hm lng m formol Hm lng m amon
=
trang
100 %25
Hiu
sut
Hm lng m tng
ATN
GVHD: L Quang Tr
Cc ch tiu ny c chng ti s dng trong th nghim 1 v th nghim 2.
3.4.2 Ch tiu kho st mc pht trin khun Lactobacillus

bulgaricus vi s hin din ca Yeast extract (dch chit nm men) trong
mi trng nui cy MRS
Ch tiu kho st ny chng ti s dng trong th nghim 3.
Chng 4
KT QU V THO LUN
Vi phng php th nghim phn tch trn (3.2), chng ti tin hnh th
nghim v thu c cc kt qu sau:
trang 26
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GVHD: L Quang Tr
4.1 Th nghim kho st: kho st s bin i m amon trong

qu trnh sn xut.
Bng 4.1: m tng s v m amon trong sut qu trnh sn xut
Mu
Dung dch ban u
Dung dch sau 24 gi t phn
Dung dch sau 24 gi thy phn
Dung dch sau 48 gi thy phn
m amon (g/ l)
0,38
0,38
0,35
0,34
m amon (g/l)
S bin i m amon theo thi gian

0.4
0.38
0.36
0.34
0.32
0.3
0.38
0.38
0.35
ban
u
sau
24h t
phn
sau
24h
thy
phn
0.34
m amon
sau
48h
thy
phn
Thi gian
Hnh 4.1: Biu biu din s bin thin ca m amon theo thi gian
Da vo bng 4.1 v hnh 4.1 chng ti nhn thy hm lng m amon rt
thp v qua x l s liu cho thy khng c s khc bit v hm lng m amon
cc nghim thc (ph lc 14, 15). Nh vy chng ta c th b qua hm lng m
amon v trong cc th nghim tip theo chng ti s khng theo di ch tiu ny
trong cc nghim thc.
Nh vy chng ta c th tnh hiu sut ca qu trnh t phn v thy phn theo
cng thc:
Hiu sut =
Hm lng m formol Hm lng m amon
Hm lng m tng
100 %
trang 27
ATN
GVHD: L Quang Tr
Nh vy khi tin hnh cc th nghim, chng ti s tin hnh o m tng s

chung ban u, v trong cc nghim thc chng ti ch o m formol. Sau
chng ti s tnh hiu sut theo cng thc trn.
4.2 Th nghim 1.1: Kho st pH ti u cho qu trnh t phn

pH l mt trong nhng yu t quan trng nh hng n hiu qu ca qu
trnh t phn. Do chng ti tin hnh qu trnh t phn dung dch 15 % b men
bia cc iu kin pH khc nhau nhm tm ra pH ti u cho qu trnh t phn b
men bia. Sau 24 gi t phn 500C, chng ti thu c kt qu sau:
Bng 4.2: nh hng ca pH n hiu qu qu trnh t phn
pH
4,5
5,0
5,5
6,0
6,5
m tng s (g/ l) m formol (g/ l)

12,19
5,99
12,53
6,61
12,47
7,13
12,48
6,4
12,49
5,92
Hiu sut t phn (%)

49,13
52,75
57,18
51,32
47,4
m formol
S bin i m formol theo pH t

phn
8
7.13
7.5
7
6.61
6.4
6.5 5.99
5.92
6
5.5
5
4.5 5 5.5 6 6.5
m formol
pH
Hnh 4.2: Biu biu din hm lng m formol theo pH t phn.
trang 28
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GVHD: L Quang Tr
S bin i ca hiu sut qu trnh

t phn theo pH
Hiu sut (%)
60
57.18
52.75
55
50
Hiu sut
t phn
51.32
49.13
47.4
45
40
4.5
5 5.5 6 6.5
pH
Hnh 4.3: Biu nh hng ca pH n hiu qu ca qu trnh t phn.

Qua bng 4.2, hnh 4.2 v hnh 4.3 cho thy iu kin pH 5,5 hiu qu ca
qu trnh t phn l cao nht, hm lng m formol cao do lng t bo nm men
b ph v nhiu v gii phng ra mi trng ngoi nhiu protein v acid amin.
Qua x l thng k cho thy s khc bit c ngha v hm lng m formol
v hiu sut cho qu trnh t phn theo pH (ph lc16, 17, 18, 19).
Chng ti quyt nh chn pH bng 5,5 l pH ti u cho qu trnh t phn b
men bia.
4.3 Th nghim 1.2: nh hng ca thi gian n qu trnh t

phn b men bia.
Chng ti tin hnh t phn dung dch 15% b men bia pH l 5,5 vi nhit
500C trong cc khong thi gian khc nhau nhm tm ra thi gian thch hp
qu trnh t phn cho hiu qu cao. Kt qu nh sau:
m tng s chung ca cc nghim thc: 12,96 g/ l.
Bng 4.3: nh hng ca thi gian n qu trnh t phn
Thi gian (gi) m formol (g/l)
12
4,06
18
4,83
Hiu sut t phn (%)

31,33
37,27
trang 29
ATN
GVHD: L Quang Tr
24
30
36
7,35
7,40
7,37
56,71
57,10
56,87
S bin i m formol theo thi gian
m formol (g/l)
7.35
7.4
7.37
7
6
m formol
4.83
5
4.06
3
12
18
24
30
36
Thi gian (gi)
Hnh 4.4: Biu biu din nh hng ca thi gian n hm lng m

formol.
Hiu sut t phn
Hiu sut (%)
70
56.71
60
57.1
50
40
30
56.87
Hiu sut
t phn
31.33 37.27
20
12
18
24
30
36
Thi gian (gi)
Hnh 4.5: Biu biu din mi quan h gia thi gian v hiu sut qu trnh
t phn.
trang 30
ATN
GVHD: L Quang Tr
Qua trn chng ti nhn thy thi gian t phn cng lu th m formol cng
tng v hiu sut qu trnh t phn tng theo trong khong thi gian t 12 gi n
24 gi. Nhng khong thi gian t 30 n 36 gi, hm lng m formol khng
tng thm so vi 24 gi, hiu sut cng khng tng. Theo kt qu x l thng k
cho thy khng c s khc bit v hm lng m formol v hiu sut t phn
cc nghim thc 24 gi, 30 gi v 36 gi (ph lc 20, 21, 22, 23).
4.4 Th nghim 1.3: nh hng ca nhit n qu trnh t

phn b men bia.
Tip theo, chng ti kho st s nh hng ca nhit n qu trnh t phn,
chng ti tin hnh qu trnh t phn dung dch 15 % b men bia cc iu kin
nhit khc nhau nhm tm ra nhit ti u cho qu trnh t phn b men bia.
Sau 24 gi t phn pH 5,5, chng ti thu c kt qu sau:
Bng 4.4: nh hng ca nhit n hiu qu qu trnh t phn

Nhit (0C)
40
45
50
55
60
m formol (g/l)
3,92
4,97
6,29
5,7
4,27
Hiu sut t phn (%)

31,66
40,17
50,79
46,0
34,42
trang 31
ATN
GVHD: L Quang Tr
nh hng ca nhit n hm lng

m formol
m formol (g/l)
6.5
6.29
5.7
5.5
4.97
5
4.5
4
4.27
3.92
m formol
(g/l)
3.5
3
40
45
50
55
60
Nhit
Hnh 4.6: Biu biu din nh hng ca nhit n hm lng m

formol.
trang 32
ATN
GVHD: L Quang Tr
Mi quan h gia nhit v hiu sut qu

trnh t phn
55
50.79
Hiu sut (%)
50
46
45
40.17
40
35
34.42
Hiu sut (%)
31.66
30
25
20
40
45
50
55
60
Nhit
Hnh 4.7: Biu biu din mi quan h gia nhit v hiu sut qu trnh
t phn.
Theo kt qua bng 4.4, hnh 4.6 v hnh 4.7 cho thy khi ta tng nhit t
phn t 400C n 500C hm lng m formol cng tng v hiu sut cng tng v
t gi tr cc i l 6,29 g/ l va 50,79 % 50 0C. Khi nhit tng n 600C th
hot tnh ca enzym t phn v hot v cho hiu sut gim xung. Theo kt qu x
l thng k cho thy 500C th hm lng m formol v hiu sut t kt qu cao
nht, v c s khc bit c ngha thng k so vi cc gi tr khc (ph lc 24, 25,
26, 27).
4.5 Th nghim 1.4: nh hng ca nng b men bia n qu

trnh t phn
Chng ti tin hnh t phn dung dch b men bia pH l 5,5 vi nhit
500C vi t l nng b men bia khc nhau nhm tm ra t l thch hp qu
trnh t phn cho hiu qu cao. Kt qu nh sau:
trang 33
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GVHD: L Quang Tr
Bng 4.5: nh hng ca nng b men bia n hiu qu qu trnh t phn
Nng b men (%)

5
10
15
20
25
m formol (g/l)
3,87
4,51
6,26
6,38
5,15
Hiu sut t phn (%)

29,35
34,17
47,45
48,35
39,88
nh hng ca nng b men bia n hm

lng m formol
6.26
6.5
6.38
m formol (g/ l)
6
5.15
5.5
5
4.5
4
m formol (g/ l)
4.51
3.87
3.5
3
2.5
2
10
15
20
25
Nng b men bia (%)
Hnh 4.8: Biu biu din nh hng ca nng b men bia n hm

lng m formol.
trang 34
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GVHD: L Quang Tr
Mi quan h gia nng b men bia v hiu

sut qu trnh t phn
50
47.45
48.35
Hiu sut (%)
45
39.88
Hiu sut (%)
40
34.17
35
30
25
29.35
10
15
20
25
Nng b men bia (%)
Hnh 4.9: Biu biu din mi quan h gia nng b men bia v hiu sut
qu trnh t phn.
Qua bng kt qu bng 4.5, hnh 4.8 v hnh 4.9 cho thy nng b men 15
%, 20 % cho kt qu cao nht v gn nh nhau v khng c s khc bit ngha
thng k (ph lc 28, 29, 30, 31).
Nh vy qu trnh t phn dng, lng t bo nm men b ph v gn
nh hon ton. Lng amino acid khng th tng thm trong dung dch. V nhm
phn ct lin tip cc protein thnh cc amin do tt nht chng ta nn chn nng
b men bia 15 % tin hnh t phn trnh tng chi ph v lm tng gi
thnh sn phm.
Nh vy, c hiu qu kinh t cao chng ti quyt nh chn iu kin ti
u cho thi gian t phn l 24 gi, nhit 50 0C, pH 5,5, nng b nm men bia
l 15 %.
4.6 Th nghim 2.1: Kho st pH ti u ca protease cho qu

trnh thy phn
Chng ti tin hnh t phn dung dch 15% b men bia pH 5,5 trong 24 gi.
Sau chng ti b sung protease v thc hin qu trnh thy phn. pH ca
dung dch tin hnh thy phn c nh hng rt ln n hiu qu qu trnh, do
trang 35
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GVHD: L Quang Tr
chng ti tin hnh iu chnh pH dung dch sau t phn cc mc khc nhau
nhm tm ra pH ti u cho hot ng ca enzym protease hiu sut thy phn
cao nht.
pH ca dung dch sau t phn l 5,6 dng lm pH i chng.
-
m formol ca dung dch sau t phn l: 7,42 g/ l.
m tng s chung ca th nghim l 13,31 g/ l.
Hiu sut t phn l 57,75 %.
Sau thi gian thy phn 48 gi 55 0C vi t l protease 10%. Kt qu th

nghim nh bng 4.6.
Bng 4.6: nh hng ca pH n hiu sut thy phn
pH
5
6
7
8
i chng
m formol (g/l)
9,03
10,04
9,08
8,96
9,35
Hiu sut thy phn (%)

67,82
75,43
68,22
67,32
70,25
S bin i m formol theo pH dch

thy phn
m formol (g/l)
10.5
10.04
10
9.5
9.35
9.03
9.08
8.96
m formol
8.5
8
5
5.6
6
pH
Hnh 4.10: Biu biu din nh hng ca pH thy phn n hm lng m

formol.
trang 36
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GVHD: L Quang Tr
S bin i ca hiu sut theo pH ca qu

trnh thy phn
80
75.43
Hiu sut (%)
75
70 67.82
70.25
68.22
67.32
65
Hiu sut thy

phn
60
55
50
5
5.6
pH
Hnh 4.11: th biu din mi quan h gia pH v hiu sut thy phn.
Nh vy, qua bng 4.6 v biu 4.10, hnh 4,11 cho thy:
mu i chng (pH 5,6), hm lng m formol khng phi cao nht, hiu
sut thy phn cng khng cao nht. Nh vy pH ca dung dch sau t phn khng
phi l pH ti u thch hp cho hot ng ca protease dng trong th nghim v
vic chnh pH tm pH ti u cho hot ng ca protease hiu sut thy phn
t cao nht l hp l.
cc pH khc nhau th kh nng hot ng ca protease rt khc nhau dn
n hm lng acid amin sinh ra do s thy phn protein bin thin khc nhau.
Trong pH 6 th hot ng ca protease l tt nht, lng acid amin sinh ra cao
biu th hm lng m formol l cao nht dn n hiu sut thy phn cao nht.
pH gn 6 nht l pH ca mu i chng (pH 5,6) cho hiu sut thy phn tng
i cao. Cn cc pH tng i xa vi pH 6 l cc mu c pH 5, 7, 8 th cho hiu
sut thp hn tuy nhin vn tng hn hiu sut qu trnh t phn v c s gia tng
m formol.
trang 37
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GVHD: L Quang Tr
Kt qu thng k cho thy s khc bit c ngha v hm lng m formol

v hiu sut thy phn nghim thc pH 6 so vi cc nghim thc khc (ph lc
32, 33, 34, 35).
Nh vy, protease chng ti dng trong th nghim c vng hot ng pH
trung tnh v pH 6 l ti u.
4.7 Th nghim 2.2: Kho st nhit ti u ca protease cho

qu trnh thy phn
Nh vy, sau khi t phn chng ti iu chnh pH dung dch t phn v pH 6
b sung protease vo tin hnh thy phn. Nhit l yu t quan trng nht, nh
hng ln n hot lc ca enzym, do nh hng n mc ph v mng t
bo nm men v kh nng gii phng acid amin ra bn ngoi t bo. Chng ti thay
i nhit thy phn, cc thng s khc c gi c dnh thu c kt qu nh
sau:
m tng s: 13,4 g/l.
Bng 4.7: nh hng ca nhit n hiu sut thy phn
Nhit (0C)
40
45
50
55
60
m formol (g/l)
5,84
7,64
9,21
10,15
8,66
Hiu sut thy phn (%)

43,57
57,01
68,73
75,77
64,62
trang 38
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GVHD: L Quang Tr
nh hng ca nhit thy phn n

hm lng m formol
m formol (g/ l)
11
10.15
10
9.21
8.66
9
7.64
8
7
6
5
m formol
(g/l)
5.84
40
45
50
55
60
Nhit
Hnh 4.12: Biu biu din nh hng ca nhit thy phn n hm

lng m formol.
Mi quan h gia nhit v hiu sut
thy phn
85
Hiu sut (%)
75.77
75
68.73
65
64.62
Hiu sut (%)
57.01
55
45
35
43.57
40
45
50
55
60
Nhit
Hnh 4.13: th biu din mi quan h gia nhit v hiu sut thy phn.
Theo kt qu bng 4.7, hnh 4.12 v hnh 4.13 cho thy khi nhit cng tng
th hm lng m amon cng tng, hiu sut cng tng tuy nhin khong nhit
550C n 600C th m amon gim dn, hiu sut gim dn do protease b c ch
nhit cao. Theo kt qu x l thng k (ph lc 36, 37, 38, 39) th nhit
trang 39
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GVHD: L Quang Tr
550C c s khc bit c ngha hn cc gi tr nhit khc. Chng ti chn nhit

550C lm nhit c nh cho cc th nghim sau.
4.8 Th nghim 2.3: Kho st nh hng ca t l protease v

thi gian thy phn n hiu qu ca qu trnh thy phn
Trong t l protease v thi gian thy phn l hai yu t rt quan trng, nh
hng n hiu qu ca qu trnh thy phn. Do chng ti tin hnh b tr th
nghim nhm tm ra t l protease v thi gian thy phn thch hp hiu sut
thy phn l cao nht.
Dung dch sau t phn th nghim ny c:
-
Hm lng m formol l 7,59 g/l.
m tng s chung cho th nghim 13,49 g/ l.
Hiu sut t phn 56,25 %.
Sau khi tin hnh thy phn thu c kt qu th nghim nh bng 4.5
trang 40
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GVHD: L Quang Tr
Bng 4.8: nh hng ca t l protease v thi gian thy phn n hiu sut
ca qu trnh thy phn
T l (%)
10
Thi gian (gi)

24
30
36
42
48
24
30
36
42
48
24
30
36
42
48
24
30
36
42
48
m formol (g/ l)
9,25
9,26
9,32
9,40
9,41
9,51
9,55
9,58
9,59
9,58
9,87
10,22
10,25
10,24
10,22
10,06
10,35
10,35
10,32
10,33
Hiu sut (%)

68,59
68,64
69,09
69,66
69,75
70,50
70,75
71,02
71,09
71,02
73,16
75,76
75,98
75,91
75,76
73,51
76,72
76,72
76,50
76,57
trang 41
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GVHD: L Quang Tr
S bin i m formol theo t l protease v thi

gian thy phn
10.35
10.4
10.22
m formol (g/l)
10.2
10.35
10.25
10.32
10.24
10.33
10.22
10.06
10
4% protease
9.87
9.8
9.6
9.51
9.55
9.4
9.2
9.25
9.58
9.32
9.26
9.59
9.4
9.58
6% protease
8% protease
10% protease
9.41
9
24
30
36
42
Thi gian (gi)
48
Hnh 4.14: nh hng ca t l protease v thi gian thy phn n hm

lng m formol
trang 42
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GVHD: L Quang Tr
S bin i hiu sut thy phn theo t l protease

78
76.72
75.76
m formol (g/l)
76
74
76.72
75.98
76.5
75.91
76.57
75.76
73.51
73.16
72
70.5
4% protease
71.02
70.75
71.09
69.66
70
6% protease
8% protease
69.75
69.09
68.64
68.59
71.02
10% protease
68
66
64
24
30
36
42
48
Thi gian (gi)
Hnh 4.15: nh hng ca t l protease v thi gian thy phn n hiu sut
thy phn
Qua bng 4.9 v hnh 4.11, hnh 4.12 cho thy khi tin hnh b sung protease
thy phn l c hiu qu v hm lng m tng s v hiu sut thy phn tng
vt ln.
Xt v t l protease: nu t l protease cho vo cng ln th lng m
formol cng cao v hiu sut thy phn cng cao. Nhng nu t l protease qu cao
dn n sau mt thi gian ngn th ht lng c cht thy phn, hiu sut thy phn
khng tng m gy lng ph protease. hai t l protease 8 % v 10 %, lng m
formol v hiu sut thy phn gn nh bng nhau.
Xt v thi gian thy phn: hm lng m formol v hiu sut thy phn
tng theo thi gian thy phn. C ngha l thi gian thy phn cng lu, lng m
formol cng nhiu v hiu sut thy phn cng cao. Nhng nu thi gian thy phn
qu lu, th lng m formol bt u gim do s mt mt acid amin v cc acid
amin b phn gii sinh NH3 bay hi v hiu sut thy phn s gim.
trang 43
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GVHD: L Quang Tr
cc t l protease thp th thi gian cng lu lng m formol vn tng

nhng rt chm, do lng c cht vn cn nn enzym protease vn tip tc phn ct
cc protein sinh acid amin. Nhng t l protease cao 8 % hay 10% ch sau thi gian
30 gi th hiu sut thy phn t rt cao v tng rt t (hu nh khng tng) d
ko di thm thi gian thy phn do hm lng c cht ht, qu trnh thy phn
dng li. Nh vy, cn phi chn thi gian thch hp kt thc qu trnh thy
phn trnh vic hao ph do vic ko di thi gian thy phn m hiu qu tng khng
ng k.
Theo x l thng k: (ph lc 40, 41, 42, 43, 44, 45) kt qu cho thy:
Xt v thi gian thy phn th sau 30 gi thy phn, nhn thy khng c s
khc bit v hm lng m formol v hiu sut thy phn nu tip tc tng thi
gian thy phn ln 36, 42, 48 gi. Do chng ti quyt nh chn thi gian thy
phn l 30 gi.
Xt v t l protease th co thy c s khc bit v hm lng m formol v
hiu sut thy phn cc t l protease 4, 6, 8, 10 %. Tuy nhin khi so snh hai t
l 8 % v %, nhn thy 30 gi thy phn, trung bnh hiu sut thy phn ca t l
10 % l 76,72 % cao hn 0,96 % so vi hiu sut thy phn ca t l protease 8 %
l 75,76 %. Nguyn nhn hm lng m formol t l 10 % khi l 10,35 g/ l
cn t l protease 8 % l 10,22 g/ l. S chnh lch v hm lng m formol v
hiu sut thy phn hai t l ny l khng ng k. Do chng ti quyt nh
chn t l protease 8 %.
Nh vy qua th nghim ny chng ti quyt dnh chn t l protease l 8 %
v thi gian thy phn l 30 gi. y l hai thng s ti u cho hiu qu thy phn
cao, thi gian ngn, hiu qu kinh t cao.
trang 44
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GVHD: L Quang Tr
4.9 Th ngim 3: nh hng ca sn phm Yeast extract sn

xut ra ln s pht trin ca vi khun Lactobacillus bulgaricus
Sn phm Yeast extract ca chng ti sn xut ra l sn phm c dng lm
thnh phn b sung vo trong mi trng nui cy vi sinh. kim tra nh gi
cht lng sn phm Yeast extract do chng ti sn xut ra. Chng ti tin hnh
thay th Yeast extract thng phm bng Yeast extract mi sn xut ra trong mi
trng MRS dng phn lp vi khun Lactobacillus trong sa chua.
Lactobacillus l chng vi khun rt kh phn lp, chng i hi mi trng rt
nghim ngt, phi giu cht dinh dng v thnh phn cc cht dinh dng phi
cn i. c bit trong mi trng phi c Yeast extract. Do nu mi trng
cha Yeast extract sn xut ca chng ti thnh cng th chng minh c sn
phm Yeast extract ca chng ti c th s dng lm thnh phn trong mi trng
nui cy vi sinh.
Bng 4.9: Kt qu phn lp vi khun trong sa chua sau 24 gi
Lp li
1
2
3
Ch thch:
Nghim thc 1 Nghim thc 2

+
++
++
Nghim thc 3
+
++
+
1: Mi trng MRS c Yeast extract sn xut.

2: Mi trng MRS c thnh phnYeast extract.
3: Mi trng MRS c Yeast extract thng phm.
: Khng mc.
+: Mc.
++:Mc mnh.
trang 45
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GVHD: L Quang Tr
Hnh 4.16: Kt qu phn lp vi khun trong sa chua sau 24 gi.

Ch thch:
a 1: Mi trng MRS c Yeast extract sn xut.

a 2: Mi trng MRS khng c Yeast extract.
a 3: Mi trng MRS c Yeast extract thng phm.
Nhn xt: Kt qu cy vi khun bng 4.9 v hnh 4.16 cho thy mi trng
MRS khng c Yeast extract th khng thy xut hin khun lc, cn mi trng
MRS c Yeast extract sn xut v c Yeast extract thng phm c xut hin khun
lc, nh vy c s pht trin ca vi khun trn 2 mi trng ny. iu ny chng
minh Yeast extract do chng ti sn xut c th dng lm thnh phn b sung trong
mi trng nui cy vi sinh.
Ngoi ra chng ti cng tin hnh gi mu sn phm n phng phn tch Ha
Sinh trng i hc Nng Lm TPHCM phn tch hm lng cc acid amin c
trong sn phm. (Bng kt qu nh km phn ph lc).
trang 46
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GVHD: L Quang Tr
4.10 Quy trnh ngh sn xut yeast extract
B men
pH = 5,5
T phn
(500C, 24h)
)
Protease 8%
pH = 6
Thy phn
(550C, 30h)
9
Lc
Sy
V
t
bo
ng gi
Sn
phm
Hnh 4.17: Quy trnh sn xut yeast extract ngh.

Sau khi sy chng ti cho ra sn phm Yeast extract dng past.
Dung dch sau thy phn c hm lng cht kh: 9,25 %.
Chng ti tin hnh b sung Maltodextrin (cht tr sy) 5 % so vi dung dch.
Kt qu chng ti c dung dch em sy c hm lng cht kh l 12,2 %.
trang 47
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GVHD: L Quang Tr
Chng ti tin hnh sy bng thit b sy memmert nhit 60 0C - 700C,

thi gian 4 gi.
Hnh 4.18: Sn phm Yeast extract thnh phm
trang 48
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GVHD: L Quang Tr
Chng 5
KT LUN
5.1 Kt lun
Qua cc ti liu chng ti quyt nh chn quy trnh sn xut th nghim
(hnh 3.1). Da vo quy trnh ny chng ti tin hnh cc th nghim nhm tm
ra cc thng s ti u quy trnh sn xut t hiu qu cao nht.
th nghim 1 cho qu trnh t phn, chng ti nhn thy cc yu t pH t
phn v thi gian t phn u c nh hng n hiu xut t phn v chng ti kt
lun: vi t l b men bia l 15%, pH dung dch 5,5 v thi gian 24 gi cho hiu
qu t phn cao nht. Khi :
- Hm lng m tng s: 12,96 g/ l.
- Hm lng m formol: 7,35 g/ l.
- Hiu sut t phn: 56,71 %.
Tip theo th nghim 2, chng ti s dng dung dch sau t phn tin
hnh thy phn. Qua kho st kt qu thu c, chng ti kt lun pH 6 l pH ti
u cho hot ng ca protease, t l protease l 8 % v thi gian thy phn 30 gi
s cho hiu qu thy phn cao v hiu qu kinh t nht. Khi dung dch sau thy
phn c:
- Hm lng m tng s: 13,49 g/ l.
- Hm lng m formol: 10,22 g/ l.
- Hiu sut t phn: 75,76 %.
- Hm lng cht kh: 9,25 %.
Sau chng ti sy dch thy phn cho ra sn phm Yeast extract dng past
Cht lng sn phm Yeast extract sn xut ca chng ti tng ng vi
Yeast extract thng phm.
trang 49
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GVHD: L Quang Tr
5.2 ngh
Nu c iu kin v thi gian v thit b, chng ti s nghin cu tip nhng
vn sau:
- Tin hnh sy phun dung dch to dng bt v ng gi chn khng to
iu kin cho qu trnh bo qun v s dng.
- Tin hnh sn xut mt s loi protease th t cc chng nm mc v vi
khun khc. Ti u ha cc thnh phn nui cy cc chng ny c enzym
protease c hot lc mnh. Nh vy chng ta s ch ng hn v ngun enzym
protease, gim gi thnh sn xut.
- Th p dng theo quy m cng nghip.
- T ngun dch thy phn giu vitamin v acid amin trn, nghin cu cc
hng sn phm mi nh cc cht gia v, bt dinh dng
trang 50
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GVHD: L Quang Tr
TI LIU THAM KHO

TING VIT
1. Bi ging mn hc Cng ngh ha sinh v enzym - inh Ngc Loan trng H Nng Lm TPHCM - 2001.
2. Cng ngh x l cht thi v tn dng nm men trong ngnh sn xut bia Satake Kenji - Hi tho TPHCM, Vit Nam, 13. 03. 2002, t chc xc tin
thng mi Nht Bn (Jetro) v vin nghin cu bia, nc gii kht (RIB) - 2002.
3. Nm men cng nghip - Lng c Phm - Nh xut bn khao hc v k
thut 2005.
4. Nghin cu qu trnh t phn b nm men bia thu nhn ch phm
invertase L Vn Vit Mn Tp ch pht trin KH&CN 2006.
5. Kim nghim lng thc thc phm - Phm Vn S, Bi Th Nhu Thun Trng H Bch Khoa H Ni - 1991.
6. Enzym v ng dng - Phm Th Trn Chu, Phan Tun Ngha - Nh xut
bn Gio Dc - 2006.
7. Vi sinh vt hc cng nghip - Nguyn c Lng - Nh xut bn i hc
Quc Gia - 2002.
TING NC NGOI
http://www.organtochine.com.
http://en.wikipedia.org/wiki/Yeast_extract
trang 51
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GVHD: L Quang Tr
PH LC
Ph lc 1: Xc nh m tng s (phng php Kjenldal)
Nguyn tc:
Tt c cc dng nit c trong c th hay trong cc m c gi l nit tng s.
Nit c trong thnh phn acid amin ca protein c gi l nit protein. Nit khng
c trong thnh phn protein nh cc mui v c, acid nitric, cc acid amin t do,
cc peptid, ure v dn xut ca ure, cc alkaloid, cc pazo purin v pyrimidin l
phi protein.
Nit tng s = Nit protein + Nit phi protein.
Trc tin mu c v c ha bng H2SO4 m c nhit cao v c cht
xc tc.
Cc phn ng ca qu trnh v c ha xy ra nh sau:
2H2SO4
2H2O + 2SO2 + 2O2
Oxy to thnh trong phn ng li tip tc oxy ha cc nguyn t khc. Cc

phn t cha Nit di tc dng ca H2SO4 to thnh NH3. Th d cc protein b
phn hy thnh acid amin, cacbon v hydro ca acid amin to thnh CO 2 v H2O,
cn nit c gii phng di dng NH3 kt hp vi H2SO4 d to thnh
(NH4)2SO4 tan trong dung dch.
NH3 + H2SO4
(NH4)2SO4
Cc nguyn t P, K, Ca, Mg chuyn thnh dng oxyt: P2O5, K2O, CaO,

MgO
ui amoniac ra khi dung dch bng NaOH.
(NH4)2SO4 + 2NaOH
Na2SO4 + H2O + 2NH3
NH3 bay ra cng vi nc sang bnh hng. Bnh hng dng H3BO3
2NH4OH + 4H3BO3
(NH4)2B4O7 + 7H2O
trang 52
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GVHD: L Quang Tr
Sau tin hnh chun bng dung dch H2SO4 0,1N cho n khi xut hin
mu hng nht.
Ha cht:
- H2SO4 m c (d = 1,98).
- Dung dch H2SO4 0,1N.
- Dung dch NaOH 40 %.
- Dung dch H3BO3 4 %.
- Ch th mu Tashiro.
- Cht xc tc hn hp K2SO4, CuSO4.
Tin hnh:
- V c ha mu: ly 1 ml dung dch mu, cho thm 0,2 g bt xc tc, 20 ml
H2SO4 m c vo. Cho vo my tin hnh v c ha mu.
- Sau qua my chng ct.
- Cui cng chun bng dung dch H2SO4 0,1N.
Tnh kt qu:
N (g/ l) =
V 0,1 0,014 1000

P
V: th tch H2SO4 0,1N s dng chun .

0,1: nng H2SO4.
0,014: trng lng 1 ng lng Nitrogen.
P: s ml mu th.
Ph lc 2: Phng php nh lng Nit formol

Nguyn tc:
Cc acid amin trong dung dch nc th trung tnh, khng nhng do hai nhm
chc acid (COOH) v amin (NH 2) trung ha ln nhau m cn do hai nhm chc y
u yu, qu trnh in ly km. Khi gp formol nhm NH 2, kt hp vi formol
thnh nhm metylenic N=CH2 mt tnh cht kim do tnh cht acid ca nhm
COOH ni bt ln v c th nh lng bng mt cht kim vi phenolphtalein lm
cht ch th mu.
trang 53
ATN
GVHD: L Quang Tr
CH COOH
OCH2
R CH COOH + H2O
NH2
N=CH2
Ha cht:
- Formol trung tnh.
- Dung dch phenolphtalein 1 % trong cn 900.
- Dung dch NAOH 0,1 N.
Tin hnh:
Ly 2,5 ml dung dch mu cho vo bnh nh mc 25 ml, nh mc bng nc
ct. Ht 5 ml dung dch pha long cho vo erlen 250 ml, cho tip 20 ml formol
trung tnh vo ri tin hnh chun bng NaOH 0,1 N cho n khi dung dch c
mu ti.
Tnh kt qu:
N (g/ l) =
V 0,1 0,014 10 1000

P
V: th tch NaOH s dng chun .

0,1: nng NaOH.
0,014: trng lng 1 ng lng Nitrogen.
P: s ml mu em chun .
10: h s pha long.
Ph lc 3: nh lng m amon bng phng php ct ko

hi nc
Nguyn l:
y mui amoni ra th t do bng mt cht kim mnh hn amoniac nhng
khng mnh lm trnh nh hng n thc phm, th d nh Mg(OH)2, Na2CO3.
dng hi nc ko amoniac c gii phng ra th t do sang bnh chun v
nh lng bng H2SO4 0,1 N vi Alizarin natrisunfunat (hoc Tashiro) lm cht
ch th mu
2NH4Cl + Mg(OH)2
2NH3 + 2H2O + MgCl2
2NH3 + H2SO4
(NH4)2SO4
trang 54
ATN
GVHD: L Quang Tr
Ha cht:
- MgO bt hoc tinh th.
- Ch th mu.
- H2SO4 0,1 N.
Tin hnh:
Ly 2,5 ml dch mu cho vo bnh nh mc 25 ml, nh mc bng nc ct.
Ht ly 5ml dung dch pha long trn, cho thm 0,5 g MgO a vo my chng ct.
Sau tin hnh chun bng H2SO4 0,1 N.
Tnh kt qu:
N (g/ l) =
V 0,1 0,017 10 1000

P
V: th tch H2SO4 0,1N s dng chun .

0,1: nng H2SO4.
10: h s pha long.
P: th tch dung dch mu em chng ct.
Ph lc 4: Thnh phn mi trng MRS Agar

Thnh phn
Mixed peptones
Yeast extract
Glucose
Potassium photphate
Beef extract
Sodium acetate
Ammonium citrate
Magiesium sulphate
Manganese sulphat
Tween 80
Agar
g/l
10
5
20
2
10
5
2
0,2
0,05
1,08
15
trang 55
ATN
GVHD: L Quang Tr
Ph lc 5: Hm lng m amon trong th nghim kho st

Thi gian
Dung dch ban u
Sau 24 gi t phn
Sau 24 gi thy phn
Sau 48 gi thy phn
m amon (g/ l)
0,37
0,4
0,37
0,36
0,43
0,35
0,34
0,4
0,31
0,34
0,38
0,30
trang 56
ATN
GVHD: L Quang Tr
Ph lc 6: nh hng ca pH n hm lng m formol v

hiu sut t phn (th nghim 1.1)
pH
4,5
5
5,5
6
6,5
Lp li
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
m formol (g/l)
6,05
5,96
5,96
7,01
6,47
6,34
7,14
7,22
7,03
6,58
6,34
6,28
5,82
5,91
6,02
m tng (g/ l)
12,19
12,53
12,47
12,48
12,49
Hiu su t phn (%)

49,63
48,89
48,89
55,95
51,64
50,6
57,26
57,9
56,37
54,72
50,8
50,32
46,6
47,32
48,2
Ph lc 7: nh hng ca thi gian t phn n hm lng

m formol v hiu sut t phn (th nghim 1.2)
trang 57
ATN
GVHD: L Quang Tr
Thi gian
12
18
24
30
36
Lp li
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
m formol (g/l)
4,31
3,44
4,42
5,46
4,2
4,82
7,28
7,45
7,31
7,36
7,56
7,28
7,28
7,59
7,25
Hiu su t phn (%)

33,26
26,54
34,1
42,13
32,41
37,19
56,17
57,48
56,4
56,79
58,33
56,17
56,17
58,56
55,94
Ph lc 8: nh hng ca nhit t phn n hm lng m

formol v hiu sut t phn (th nghim 1.3)
Nhit (0C) Lp li
1
2
40
3
1
2
45
3
m formol (g/l)
3,87
3,90
4,00
4,92
4,81
5,20
Hiu su t phn (%)

31,23
31,48
32,28
39,71
38,82
41,97
trang 58
ATN
GVHD: L Quang Tr
50
55
60
1
2
3
1
2
3
1
2
3
6,38
6,30
6,20
5,78
5,62
5,70
4,38
4,30
4,12
51,49
50,85
50,04
46,65
45,36
46,00
35,35
34,70
32,25
Ph lc 8: nh hng ca nng b men bia n hm lng

m formol v hiu sut t phn (th nghim 1.4)
Nng (%) Lp li
1
2
5
3
1
2
10
3
1
2
15
3
1
2
20
3
1
2
m formol (g/l)
3,82
3,80
4,00
4,60
4,40
4,52
6,20
6,28
6,30
6,30
6,34
6,50
5,20
5,14
Hiu su t phn (%)

28,96
28,81
30,30
34,87
33,36
34,27
47,00
47,61
47,76
47,76
48,01
49,27
39,42
38,97
trang 59
ATN
GVHD: L Quang Tr
25
5,10
38,66
Ph lc 10: nh hng ca pH thy phn n hm lng m

formol v hiu sut thy phn (th nghim 2.1)
Thi gian
5
6
7
8
i chng
PH= 5,6
Lp li
1
2
3
1
2
3
m formol (g/l)
8,98
9,1
9,0
9,75
10,21
10,15
Hiu su t phn (%)

67,47
68,37
67,62
73,25
76,71
76,26
1
2
3
1
2
3
1
2
3
9,12
9,03
9,09
9,07
8,52
9,12
9,4
9,27
9,38
68,52
67,84
68,29
68,14
64,01
68,52
71,76
69,65
70,47
trang 60
ATN
GVHD: L Quang Tr
Ph lc 11: nh hng ca nhit thy phn n hm lng

m formol v hiu sut thy phn (th nghim 2.2)
Nhit (0C)
40
45
50
55
60
Lp li
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
m formol (g/l)
5,80
5,82
5,90
7,73
7,59
7,60
9,20
9,25
9,18
10,12
10,20
10,14
8,76
8,60
8,62
Hiu su t phn (%)

43,28
43,40
44,03
57,67
56,64
56,72
68,66
69,30
68,51
75,52
76,12
75,67
65,37
64,18
64,32
trang 61
ATN
GVHD: L Quang Tr
Ph lc 12: Kt qu m formol th nghim 2.3

T l protease (%)
4
10
9,3
9,35
9,27
9,16
9,35
9,27
9,24
9,38
9,35
9,32
9,46
9,35
9,38
9,44
9,41
9,46
9,58
9,49
9,52
9,58
9,55
9,52
9,63
9,58
9,58
9,6
9,6
9,58
9,58
9,58
9,91
9,8
9,91
10,28
10,14
10,25
10,3
10,16
10,3
10,28
10,14
10,3
10,28
10,14
10,25
10,14
9,91
10,14
10,38
10,3
10,38
10,33
10,33
10,38
10,33
10,3
10,33
10,3
10,3
10,38
Thi gian (gi)

24
30
36
42
48
Ph lc 13: Kt qu hiu sut thy phn th nghim 2.3

T l protease (%)
4
10
Thi gian (gi)

trang 62
ATN
GVHD: L Quang Tr
67,68
69,34
68,72
67,9
69,31
68,72
68,49
69,53
69,31
69,09
70,13
69,75
69,53
69,98
69,75
24
30
36
42
48
70,13
71,06
70,35
70,57
71,02
70,75
70,57
71,39
71,02
71,02
71,16
71,16
71,02
71,02
71,02
73,46
72,65
73,46
76,2
75,17
75,98
76,35
75,31
76,35
76,2
75,17
76,35
76,2
75,17
75,98
75,17
73,46
75,17
76,95
76,35
76,95
76,57
76,57
76,95
76,57
76,35
76,57
76,35
76,35
76,95
Ph lc 14: Phn tch phng sai m amon trong qu trnh

kho st
ANOVA Table for DAMAMON by THOIGIAN
Analysis of Variance
-------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-------------------------------------------------------------------Between groups
0.003825
0.001275
Within groups
0.0118
0.001475
0.86
0.4980
--------------------------------------------------------------------
trang 63
ATN
GVHD: L Quang Tr
Total (Corr.)
0.015625
11
Ph lc 15: So snh s khc bit m amon theo thi gian

Multiple Range Tests for DAMAMON by THOIGIAN
-------------------------------------------------------------------Method: 95.0 percent LSD
THOIGIAN
Count
Mean
Homogeneous Groups
-------------------------------------------------------------------48H THUY PHAN
0.34
24H THUY PHAN
0.35
BAN DAU
0.38
24H TU PHAN
0.38
-------------------------------------------------------------------Contrast
Difference
+/-
Limits
-------------------------------------------------------------------24H THUY PHAN - 24H TU PHAN
-0.03
0.0723122
0.01
0.0723122
-0.03
0.0723122
24H TU PHAN - 48H THUY PHAN
0.04
0.0723122
24H TU PHAN - BAN DAU
0.0
0.0723122
-0.04
0.0723122
24H THUY PHAN - 48H THUY PHAN

24H THUY PHAN - BAN DAU
48H THUY PHAN - BAN DAU
-------------------------------------------------------------------* denotes a statistically significant difference.
Ph lc 16: Phn tch phng sai m formol trong th nghim 1.1

ANOVA Table for DAMFORMOL by pH
-------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-------------------------------------------------------------------Between groups
2.93084
Within groups
0.346533
10
0.73271
21.14
0.0001
0.0346533
-------------------------------------------------------------------Total (Corr.)
3.27737
14
Ph lc 17: So snh m formol theo cc pH trong th nghim 1.1

Multiple Range Tests for DAMFORMOL by pH
trang 64
ATN
GVHD: L Quang Tr

pH
Count
Mean
Homogeneous Groups
-------------------------------------------------------------------6.5
5.91667
4.5
5.99
6.4
6.60667
5.5
7.13
-------------------------------------------------------------------Contrast
Difference
+/-
Limits
-------------------------------------------------------------------4.5 - 5
*-0.616667
0.338665
4.5 - 5.5
*-1.14
0.338665
4.5 - 6
*-0.41
0.338665
4.5 - 6.5
0.0733333
5 - 5.5
5 - 6
0.338665
*-0.523333
0.338665
0.206667
0.338665
5 - 6.5
*0.69
0.338665
5.5 - 6
*0.73
0.338665
5.5 - 6.5
*1.21333
0.338665
6 - 6.5
*0.483333
0.338665
Ph lc 18: Phn tch phng sai hiu sut t phn trong

th nghim 1.1
ANOVA Table for HIEUSUAT by pH
------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-------------------------------------------------------------------Between groups
Within groups
169.208
30.5759
4
10
42.302
13.84
0.0004
3.05759
-------------------------------------------------------------------Total (Corr.)
199.784
14
trang 65
ATN
GVHD: L Quang Tr
Ph lc 19: So snh hiu sut t phn theo cc pH trong th nghim 1.1

Multiple Range Tests for HIEUSUAT by pH
pH
Count
Mean
Homogeneous Groups
------------------------------------------------------------------6.5
47.3733
4.5
49.1367
XX
51.9467
52.73
5.5
57.1767
XX
X
X
------------------------------------------------------------------Contrast
Difference
+/-
Limits
-------------------------------------------------------------------4.5 - 5
*-3.59333
3.18117
4.5 - 5.5
*-8.04
3.18117
-2.81
3.18117
4.5 - 6
4.5 - 6.5
5 - 5.5
1.76333
3.18117
*-4.44667
3.18117
5 - 6
0.783333
3.18117
5 - 6.5
*5.35667
3.18117
5.5 - 6
*5.23
3.18117
5.5 - 6.5
*9.80333
3.18117
6 - 6.5
*4.57333
3.18117

ANOVA Table for DAMFORMOL by THOIGIAN
-----------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-----------------------------------------------------------------------Between groups
Within groups
31.8344
1.49927
7.95861
10
0.149927
53.08
0.0000
-----------------------------------------------------------------------Total (Corr.)
33.3337
14
trang 66
ATN
GVHD: L Quang Tr
Ph lc 21: So snh m formol theo cc thi gian trong

th nghim 1.2
Multiple Range Tests for DAMFORMOL by THOIGIAN
-----------------------------------------------------------------------Method: 95.0 percent LSD
THOIGIAN
Count
Mean
Homogeneous Groups
-----------------------------------------------------------------------12
4.05667
18
4.82667
24
7.34667
36
7.37333
30
7.4
-----------------------------------------------------------------------Contrast
Difference
+/-
Limits
-----------------------------------------------------------------------12 - 18
*-0.77
0.704429
12 - 24
*-3.29
0.704429
12 - 30
*-3.34333
0.704429
12 - 36
*-3.31667
0.704429
18 - 24
*-2.52
0.704429
18 - 30
*-2.57333
0.704429
18 - 36
*-2.54667
0.704429
24 - 30
-0.0533333
0.704429
24 - 36
-0.0266667
0.704429
30 - 36
0.0266667
0.704429
-----------------------------------------------------------------------* denotes a statistically significant difference.
Ph lc 22: Phn tch phng sai hiu sut t phn trong th nghim 1.2
ANOVA Table for HIEUSUAT by THOIGIAN
-----------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-----------------------------------------------------------------------Between groups
Within groups
1894.96
89.2448
4
10
473.74
53.08
0.0000
8.92448
-----------------------------------------------------------------------Total (Corr.)
1984.21
14
trang 67
ATN
GVHD: L Quang Tr
Ph lc 23: So snh hiu sut t phn theo thi gian trong

th nghim 1.2
Multiple Range Tests for HIEUSUAT by THOIGIAN
THOIGIAN
Count
Mean
Homogeneous Groups
-----------------------------------------------------------------------12
31.3
18
37.2433
24
56.6833
36
56.89
30
57.0967
-----------------------------------------------------------------------Contrast
Difference
+/-
Limits
-----------------------------------------------------------------------12 - 18
*-5.94333
5.43487
12 - 24
*-25.3833
5.43487
12 - 30
*-25.7967
5.43487
12 - 36
*-25.59
5.43487
18 - 24
*-19.44
5.43487
18 - 30
*-19.8533
5.43487
18 - 36
*-19.6467
5.43487
24 - 30
-0.413333
5.43487
24 - 36
-0.206667
5.43487
30 - 36
0.206667
5.43487

ANOVA Table for DAM FORMOL by NHIET DO
-----------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-----------------------------------------------------------------------Between groups
Within groups
11.5654
0.154667
4
10
2.89134
186.94
0.0000
0.0154667
-----------------------------------------------------------------------Total (Corr.)
11.72
14
trang 68
ATN
GVHD: L Quang Tr
Ph lc 25: So snh m formol theo nhit trong th nghim 1.3

Multiple Range Tests for DAM FORMOL by NHIET DO
NHIET DO
Count
Mean
Homogeneous Groups
-------------------------------------------------------------------40
3.92333
60
4.26667
45
4.97667
55
5.7
50
6.29333
X
X
X
X
X
-------------------------------------------------------------------Contrast
Difference
+/-
Limits
------------------------------------------------------------------40 - 45
*-1.05333
0.226254
40 - 50
*-2.37
0.226254
40 - 55
*-1.77667
0.226254
40 - 60
*-0.343333
0.226254
45 - 50
*-1.31667
0.226254
45 - 55
*-0.723333
0.226254
45 - 60
*0.71
0.226254
50 - 55
*0.593333
0.226254
50 - 60
*2.02667
0.226254
55 - 60
*1.43333
0.226254
ANOVA Table for HIEU SUAT by NHIET DO
-------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-------------------------------------------------------------------Between groups
748.663
Within groups
12.9089
4
10
187.166
144.99
0.0000
1.29089
-------------------------------------------------------------------Total (Corr.)
761.572
14
trang 69
ATN
GVHD: L Quang Tr
Ph lc 27: So snh hiu sut t phn theo nhit trong th

nghim 1.3
Multiple Range Tests for HIEU SUAT by NHIET DO
NHIET DO
Count
Mean
Homogeneous Groups
----------------------------------------------------------------------40
31.9967
60
34.1
45
40.1667
55
46.0033
50
50.7933
X
X
X
X
X
-----------------------------------------------------------------------Contrast
Difference
+/-
Limits
-----------------------------------------------------------------------40 - 45
*-8.17
2.06701
40 - 50
*-18.7967
2.06701
40 - 55
*-14.0067
2.06701
40 - 60
*-2.10333
45 - 50
2.06701
*-10.6267
2.06701
45 - 55
*-5.83667
2.06701
45 - 60
*6.06667
2.06701
50 - 55
*4.79
2.06701
50 - 60
*16.6933
2.06701
55 - 60
*11.9033
2.06701

ANOVA Table for DAM FORMOL by NONG DO
-----------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-----------------------------------------------------------------------Between groups
14.2621
3.56553
Within groups
0.0776
10
0.00776
459.48
0.0000
-----------------------------------------------------------------------Total (Corr.)
14.3397
14
trang 70
ATN
GVHD: L Quang Tr
Ph lc 29: So snh m formol theo nng b men bia trong

th nghim 1.4
Multiple Range Tests for DAM FORMOL by NONG DO
NONG DO
Count
Mean
Homogeneous Groups
-------------------------------------------------------------------5
3.87333
10
4.50667
25
5.14667
15
6.26
20
6.38
X
X
-------------------------------------------------------------------Contrast
Difference
+/-
Limits
-------------------------------------------------------------------5 - 10
*-0.633333
0.160261
5 - 15
*-2.38667
0.160261
5 - 20
*-2.50667
0.160261
5 - 25
*-1.27333
0.160261
10 - 15
*-1.75333
0.160261
10 - 20
*-1.87333
0.160261
10 - 25
*-0.64
0.160261
15 - 20
-0.12
0.160261
15 - 25
*1.11333
0.160261
20 - 25
*1.23333
0.160261
ANOVA Table for HIEU SUAT by NONG DO
-----------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-----------------------------------------------------------------------Between groups
Within groups
818.985
4.42833
204.746
10
462.36
0.0000
0.442833
-----------------------------------------------------------------------Total (Corr.)
823.414
14
trang 71
ATN
GVHD: L Quang Tr
Ph lc 31: So snh hiu sut t phn theo nng b men bia

trong th nghim 1.4
Multiple Range Tests for HIEU SUAT by NONG DO
NONG DO
Count
Mean
Homogeneous Groups
----------------------------------------------------------------------5
29.3567
10
34.1667
25
39.0167
15
47.4567
20
48.3467
X
X
-----------------------------------------------------------------------Contrast
Difference
+/-
Limits
-----------------------------------------------------------------------5 - 10
*-4.81
1.21065
5 - 15
*-18.1
1.21065
5 - 20
*-18.99
1.21065
5 - 25
*-9.66
1.21065
10 - 15
*-13.29
1.21065
10 - 20
*-14.18
1.21065
10 - 25
*-4.85
1.21065
15 - 20
-0.89
1.21065
15 - 25
*8.44
1.21065
20 - 25
*9.33
1.21065

ANOVA Table for DAMFORMOL by pH
-----------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-----------------------------------------------------------------------Between groups
2.47049
0.369
10
Within groups
0.617623
16.74
0.0002
0.0369
-----------------------------------------------------------------------Total (Corr.)
2.83949
14
trang 72
ATN
GVHD: L Quang Tr
Ph lc 23: So snh m formol theo pH dung dch thy phn

th nghim 2.1
Multiple Range Tests for DAMFORMOL by pH
pH
Count
Mean
Homogeneous Groups
-----------------------------------------------------------------------8
8.90333
9.02667
XX
9.08
XX
5.6
9.35
10.0367
-----------------------------------------------------------------------Contrast
Difference
+/-
Limits
-----------------------------------------------------------------------5 - 5.6
-0.323333
5 - 6
0.349471
*-1.01
0.349471
5 - 7
-0.0533333
0.349471
5 - 8
0.123333
0.349471
*-0.686667
0.349471
5.6 - 6
5.6 - 7
0.27
0.349471
5.6 - 8
*0.446667
0.349471
6 - 7
*0.956667
0.349471
6 - 8
*1.13333
0.349471
7 - 8
0.176667
0.349471
Ph lc 34: Phn tch phng sai hiu sut thy phn trong th
nghim 2.1
ANOVA Table for HIEUSUAT by pH
-----------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-----------------------------------------------------------------------Between groups
141.04
Within groups
22.559
35.2599
10
2.2559
15.63
0.0003
------------------------------------------------------------------------
trang 73
ATN
GVHD: L Quang Tr
Total (Corr.)
163.599
14
Ph lc 35: So snh hiu sut thy phn theo pH trong th nghim 2.1
Multiple Range Tests for HIEUSUAT by pH
pH
Count
Mean
Homogeneous Groups
-----------------------------------------------------------------------8
66.89
67.82
68.2167
XX
5.6
70.6267
75.4067
-----------------------------------------------------------------------Contrast
Difference
+/-
Limits
-----------------------------------------------------------------------5 - 5.6
*-2.80667
2.73248
5 - 6
*-7.58667
2.73248
5 - 7
-0.396667
2.73248
5 - 8
0.93
2.73248
5.6 - 6
*-4.78
2.73248
5.6 - 7
2.41
2.73248
5.6 - 8
*3.73667
2.73248
6 - 7
*7.19
2.73248
6 - 8
*8.51667
2.73248
7 - 8
1.32667
2.73248

ANOVA Table for DAM FORMOL by NHIET DO
-----------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-----------------------------------------------------------------------Between groups
Within groups
32.6392
0.0390667
4
10
8.15981
2088.69
0.0000
0.00390667
-----------------------------------------------------------------------Total (Corr.)
32.6783
14
trang 74
ATN
GVHD: L Quang Tr
Ph lc 37: So snh m formol theo nhit trong th nghim 2.2

Multiple Range Tests for DAM FORMOL by NHIET DO
------------------------------------------------------------------Method: 95.0 percent LSD
NHIET DO
Count
Mean
Homogeneous Groups
-------------------------------------------------------------------40
5.84
45
7.64
60
8.66
50
9.21
55
10.1533
X
X
X
X
X
-------------------------------------------------------------------Contrast
Difference
+/-
Limits
-------------------------------------------------------------------40 - 45
*-1.8
0.113711
40 - 50
*-3.37
0.113711
40 - 55
*-4.31333
0.113711
40 - 60
*-2.82
0.113711
45 - 50
*-1.57
0.113711
45 - 55
*-2.51333
0.113711
45 - 60
*-1.02
0.113711
50 - 55
*-0.943333
0.113711
50 - 60
*0.55
0.113711
55 - 60
*1.49333
0.113711
Ph lc 38: Phn tch phng sai hiu sut t phn trong

th nghim 2.2
ANOVA Table for HIEU SUAT by NHIET DO
-----------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-----------------------------------------------------------------------Between groups
Within groups
1822.83
2.37433
4
10
455.707
1919.31
0.0000
0.237433
------------------------------------------------------------------------
trang 75
ATN
GVHD: L Quang Tr
Total (Corr.)
1825.2
14
Ph lc 39: So snh hiu sut t phn theo nhit trong th nghim 2.2
Multiple Range Tests for HIEU SUAT by NHIET DO
------------------------------------------------------------------Method: 95.0 percent LSD
NHIET DO
Count
Mean
Homogeneous Groups
-------------------------------------------------------------------40
43.57
45
57.01
60
64.6233
50
68.8233
55
75.77
X
X
X
X
X
-------------------------------------------------------------------Contrast
Difference
+/-
Limits
-------------------------------------------------------------------40 - 45
*-13.44
0.886479
40 - 50
*-25.2533
0.886479
40 - 55
*-32.2
0.886479
40 - 60
*-21.0533
0.886479
45 - 50
*-11.8133
0.886479
45 - 55
*-18.76
0.886479
45 - 60
*-7.61333
0.886479
50 - 55
*-6.94667
0.886479
50 - 60
*4.2
55 - 60
0.886479
*11.1467
0.886479
Ph lc 40: Phn tch phng sai m formol theo t l

protease v thi gian thy phn trong th nghim 2.3
Analysis of Variance for DAMFORMOL - Type III Sums of Squares
-------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-------------------------------------------------------------------MAIN EFFECTS
A:TYLEPROTEASE
9.47054
3.15685
B:THOIGIAN
0.336027
0.0840067
764.99
0.0000
20.36
0.0000
trang 76
ATN
GVHD: L Quang Tr
INTERACTIONS
AB
RESIDUAL
0.216253
12
0.0180211
0.165067
40
0.00412667
4.37
0.0002
-------------------------------------------------------------------TOTAL (CORRECTED) 10.1879
59
-------------------------------------------------------------------All F-ratios are based on the residual mean square error.
Ph lc 41: So snh m formol theo t l protease trong

th nghim 2.3
Multiple Range Tests for DAMFORMOL by TYLEPROTEASE
TYLEPROTEASE
Count
LS Mean
Homogeneous Groups
-------------------------------------------------------------------4
15
9.33533
15
9.562
15
10.1627
10
15
10.282
X
X
X
X
trang 77
ATN
GVHD: L Quang Tr
------------------------------------------------------------------Contrast
Difference
+/-
Limits
------------------------------------------------------------------4 - 6
*-0.226667
0.0474081
4 - 8
*-0.827333
0.0474081
4 - 10
*-0.946667
0.0474081
6 - 8
*-0.600667
0.0474081
6 - 10
*-0.72
0.0474081
8 - 10
*-0.119333
0.0474081
Ph lc 42: So snh m formol theo thi gian trong th nghim 2.3

Multiple Range Tests for DAMFORMOL by THOIGIAN
THOIGIAN
Count
LS Mean
Homogeneous Groups
-------------------------------------------------------------------24
12
9.68833
30
12
9.84667
36
12
9.875
42
12
9.8825
48
12
9.885
trang 78
ATN
GVHD: L Quang Tr
-------------------------------------------------------------------Contrast
Difference
+/-
Limits
-------------------------------------------------------------------24 - 30
*-0.158333
0.0701519
24 - 36
*-0.186667
0.0701519
24 - 42
*-0.194167
0.0701519
24 - 48
*-0.196667
0.0701519
30 - 36
-0.0283333
0.0701519
30 - 42
-0.0358333
0.0701519
30 - 48
-0.0383333
0.0701519
36 - 42
-0.0075
0.0701519
36 - 48
-0.01
0.0701519
42 - 48
-0.0025
0.0701519
Ph lc 43: Phn tch phng sai hiu sut theo t l protease

v thi gian thy phn trong th nghim 2.3
Analysis of Variance for HIEUSUAT - Type III Sums of Squares
-------------------------------------------------------------------Source
Sum of Squares
Df
Mean Square
F-Ratio
P-Value
-------------------------------------------------------------------MAIN EFFECTS
A:TYLEPROTEASE
B:THOIGIAN
526.07
175.357
21.4248
5.3562
10.164
12
0.847003
10.31
40
0.25775
680.34
0.0000
20.78
0.0000
3.29
0.0023
INTERACTIONS
AB
RESIDUAL
trang 79
ATN
GVHD: L Quang Tr
-------------------------------------------------------------------TOTAL (CORRECTED)
567.969
59
-------------------------------------------------------------------All F-ratios are based on the residual mean square error.
Ph lc 44:So snh hiu sut thy phn theo t l protease

trong th nghim 2.3
Multiple Range Tests for HIEUSUAT by TYLEPROTEASE
TYLEPROTEASE
Count
LS Mean
Homogeneous Groups
-------------------------------------------------------------------4
15
69.1487
15
70.884
15
75.3333
10
15
76.2187
X
X
X
X
-------------------------------------------------------------------
trang 80
ATN
GVHD: L Quang Tr
Contrast
Difference
+/-
Limits
-------------------------------------------------------------------4 - 6
*-1.73533
0.374673
4 - 8
*-6.18467
0.374673
4 - 10
*-7.07
0.374673
6 - 8
*-4.44933
0.374673
6 - 10
*-5.33467
0.374673
8 - 10
*-0.885333
0.374673
------------------------------------------------------------------* denotes a statistically significant difference.
Ph lc 45: So snh hiu sut thy phn theo thi gian trong
th nghim 2.3
Multiple Range Tests for HIEUSUAT by THOIGIAN
THOIGIAN
Count
LS Mean
Homogeneous Groups
-------------------------------------------------------------------24
12
71.7208
30
12
72.9892
36
12
73.2008
48
12
73.2767
42
12
73.2933
trang 81
ATN
GVHD: L Quang Tr
-------------------------------------------------------------------Contrast
Difference
+/-
Limits
-------------------------------------------------------------------24 - 30
*-1.26833
0.418897
24 - 36
*-1.48
0.418897
24 - 42
*-1.5725
0.418897
24 - 48
*-1.55583
0.418897
30 - 36
-0.211667
0.418897
30 - 42
-0.304167
0.418897
30 - 48
-0.2875
0.418897
36 - 42
-0.0925
0.418897
36 - 48
-0.0758333
0.418897
42 - 48
0.0166667
0.418897
trang 82

Yeast Extract

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Yeast Extract

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ATN

Yeast extract (dch chit nm men) l tn gi chung cho cc loi sn phm ch

Nghin cu sn xut Yeast extract (dch chit nm men) t b men bia

i tng v phm vi nghin cu

i tng: Dung dch b men bia ca cng ty bia Si Gn.

- Kho st cc tnh cht ca nguyn liu b men bia.

SVTH: V Th Thanh Tuyn

2.1.2 Nm men dng trong sn xut bia

SVTH: V Th Thanh Tuyn

2.1.3 Thnh phn ha hc v dinh dng ca nm men bia

SVTH: V Th Thanh Tuyn

Bng 2.2: hm lng vitamin trong t bo nm men (g/g men kh)

Hm lng (g/g men kh)

Riboflavin (vitamin B2)

Acid pantotenic (vitamin B3)

Tiamin (vitamin B1)

Pyridoxin (vitamin B6)

Nicotinanit (vitamin B5)

Hm lng (g/g men kh)

SVTH: V Th Thanh Tuyn

2.1.4 Thu hi nm men trong qu trnh sn xut bia

Sau qu trnh ln men, lng sinh khi nm men thu c nhiu gp 5 - 8 ln

Nm men sau khi ry sch cn th th c bm vo thng, sau cho nc

2.1.5 Sn lng nm men d tha trong cng nghip sn xut bia

Cc phng php ph v t bo nm men

SVTH: V Th Thanh Tuyn

C rt nhiu cht c to thnh trong t bo vi sinh vt c hot tnh sinh

2.2.1 Phng php vt l

2.2.2 phng php ha hc

SVTH: V Th Thanh Tuyn

Tuy nhin cho acid qu nhiu c th dn n nhng thay i v bn cht ha

2.2.3 Phng php sinh hc

thp th hiu qu t phn cao nhng nu qu long th lm gia tng gi thnh sn

Nhit : Nhit t phn ti u ca nm men bia l 45 0C (men bnh

m l 510C). nhit 540C th qu trnh t phn ca men bia v men bnh m

Hiu qu t phn (%)

pH: nm men c kh nng t phn trong khong pH t 4 - 6 nhng thng

thng nm men t phn tt pH l 5,5.

2.3.2 Ngun thu nhn enzym

Gi thnh sn xut r hn.

SVTH: V Th Thanh Tuyn

Hm lng enzym trong vi sinh vt rt cao, chim ti 80% - 90% thnh

phn protein ca t bo vi sinh vt v c th kim sot c.

Ngun nguyn liu th nui cy vi sinh vt c thnh phn c nh v

M t bo ng vt v thc vt cha nhiu thnh phn c hi hn vi sinh

vt, bao gm nhng hp cht phenolic, enzym km hm ni sinh v protease.

Mt s yu t nh hng n hot tnh ca enzym

2.3.3.1 nh hng ca nhit : Trong cc phn ng ha hc, nhit

Ngoi ra hot tnh ca enzym cn chu nh hng bi cc yu t sau:

Cc cht hot ha.

Cc cht kim hm.

2.3.4 Enzym protease

Protease thc vt.

Protease vi sinh vt.

2.3.4.3 Enzym protease ca vi khun

Protease kim: c sn xut t vi khun Bacillus subtilis, hot ng mnh

2.4 Cc sn phm ca nm men bia

2.4.2 Yeast extract (dch chit nm men)

SVTH: V Th Thanh Tuyn

Food Chemical Codex nh ngha: Yeast extract (dch chit nm men) l

To hng v m ngon ming: y l hiu qu quan trng nht ca loi

Hng v du, khng gt.

To ra nhng hng v a dng v c bit.

Quy trnh sn xut