ẢNH HƯỞNG CỦA XỬ LÝ SIÊU ÂM TỚI QUÁ TRÌNH THU NHẬN CHẾ PHẨM GIÀU PROTEIN TRONG BÃ NẤM MEN BIA

Abstract

Spent brewer’s yeast, separated during the primary and secondary fermentation, is a by-product of the brewing industry. This study is carried out to determine and optimize the effects of factors when using the ultrasonic for extracting yeast from the spent. The investigated categories were the yeast ratio, ultrasonic applying time, ultrasonic power density and the results, respectively, are 46.90%, 7.23 minutes and 2.29W/g, of those index met the highest protein content of 79.48mg/g and productivity of 71.03%. This investigating result aims to provide the primary information for producing protein-rich product from spent brewery yeast help to improve economic efficiency and reduce the environmental problem in beer processing.