清代北方五省酿酒业的发展

酿酒制曲是粮食加工业的一个组成部分。北方五省有着素称发达的酿酒业。清代这里是国内酒的主要产区。社会生产力的发展，技术的进步，使酿酒业得到了新的发展，酿酒制曲作坊遍及城乡，品种繁多，名酒迭出；同时由于酿酒制曲的主要原料是居民食用的二麦，酿酒用粮与人口口粮用粮发生了尖锐的矛盾。如何解决这一问题，清政府先是采取禁酒政策，后改行限制政策，为后人提供了有益的借鉴。     

沙棘酒优良酵母菌种的分离筛选及应用

以辽宁省建平县沙棘为材料,对沙棘酿酒酵母菌种进行筛选与试用。从沙棘野生酵母中分离筛选出8792号酵母菌株,在 pH2.8～3.0仍能进行发酵,还具有抗 SO_2、耐酒精度高、发酵残糖低。用以发酵沙棘酒,在25～28℃条件下发酵速度最快,凝聚性强,制成的酒具有沙棘的典型风味。     

Model‐based clustering of longitudinal data

A new family of mixture models for the model‐based clustering of longitudinal data is introduced. The covariance structures of eight members of this new family of models are given and the associated maximum likelihood estimates for the parameters are derived via expectation–maximization (EM) algorithms. The Bayesian information criterion is used for model selection and a convergence criterion based on the Aitken acceleration is used to determine the convergence of these EM algorithms. This new family of models is applied to yeast sporulation time course data, where the models give good clustering performance. Further constraints are then imposed on the decomposition to allow a deeper investigation of the correlation structure of the yeast data. These constraints greatly extend this new family of models, with the addition of many parsimonious models. The Canadian Journal of Statistics 38:153–168; 2010 © 2010 Statistical Society of Canada     

山兰酒酿造工艺研究

采用正交实验法研究山兰酒的酿造工艺,探讨发酵温度、酒曲量、蒸米时间对山兰酒产量和品质的影响,结果:山兰酒酿造的主要工艺参数为蒸米时间30 min,酒曲添加量1%,发酵温度28℃.     

一种新型的酱油酿造工艺

本文报道了一种新型的酱油酿造工艺,该工艺生产周期短,酱油酱香明显,接近于传统酱油。     

Standardization of Process Norms in Baker's Yeast Fermentation through Statistical Models in Comparison with Neural Networks

Achieving consistency of growth pattern for commercial yeast fermentation over batches through addition of water, molasses and other chemicals is often very complex in nature due to its bio-chemical reactions in operation. Regression models in statistical methods play a very important role in modeling the underlying mechanism, provided it is known. On the contrary, artificial neural networks provide a wide class of general-purpose, flexible non-linear architectures to explain any complex industrial processes. In this paper, an attempt has been made to find a robust control system for a time varying yeast fermentation process through statistical means, and in comparison to non-parametric neural network techniques. The data used in this context are obtained from an industry producing baker's yeast through a fed-batch fermentation process. The model accuracy for predicting the growth pattern of commercial yeast, when compared among the various techniques used, reveals the best performance capability with the backpropagation neural network. The statistical model used through projection pursuit regression also shows higher prediction accuracy. The models, thus developed, would also help to find an optimum combination of parameters for minimizing the variability of yeast production.     

啤酒酵母水解提取混合氨基酸及稀土氨基酸配合物的制备

用酸解法（盐酸和硫酸）在有回流装置的反应器置恒温甘油浴装置的条件下水解啤画酵母．制取混合氨基酸．与稀土化合物反应后．得到稀土氨基酸配合物．盐酸酸解法的特点是向水解液中加入稀土氧化物，中和大部分酸并用赶酸法除去余酸．硫酸酸解法的特点是直接用石灰乳中和水解液中的酸．     

蔗糖酶水解蔗糖的研究

本实验采用研磨法制备蔗糖酶，酶活性达1．575×105u·ml-1，并对其酶学性质进行了研究．测得其表观Km值约为0．015mol·1-1；初速度反应时间为0-10min；最适酶量为3．152×103-7．88×103u·mmol-1蔗糖；最适底物浓度为0．5mol·1-1；最适pH值在NaAcHAc体系中为4．4；最适反应温度为50℃．     

产油脂酵母的筛选

通过对几株典型的酵母菌进行平行培养后分别测定其胞内油脂的含量的,筛选得到了４株产油脂量高的酵母菌株,其中油脂酵母在３０℃,ｐＨ＝６．４时产油脂量最高,达４６．３％。     

陶瓷拉西环固定化酵母细胞生物催化剂制备过程研究

使用陶瓷拉西环材料作为酵母细胞的吸附固定化载体,进行固定化酵母细胞生物催化剂制备过程研究,获得优化的工艺条件为14℃下吸附30min,然后14℃下在反应器中连续培养2小时.同时还得到了三个不同温度条件下,陶瓷拉西环对酵母细胞的吸附动力学模型.