甜高粱汁发酵酒精培养基的优化研究  

Optimization of sweet sorghum juice medium for alcohol fermentation

作　　者：谷立秋 金明亮 刘辉 宫殿良 

机构地区：[1]中粮生化能源(肇东)有限公司,黑龙江肇东151100

出　　处：《中国酿造》2013年第S1期57-58,61,共3页China Brewing

基　　金：国家高技术研究发展(863)计划项目(2013AA050702)

摘　　要：该文优化了甜高粱汁发酵生产酒精的培养基。通过正交试验的方法对发酵过程的氮源及营养盐进行优化。结果显示,甜高粱发酵生产酒精的最优条件为:硫酸铵为6.0g/L、氯化钙为10.0g/L、硫酸镁为10.0g/L、磷酸二氢钾为0.3g/L。在此培养基条件下对发酵温度进行了优化,试验结果显示,发酵温度32℃的发酵效果最好,在此条件下,发酵成熟醪酒分可达12.94%vol。The medium for ethanol fermentation with sweet sorghum juice was optimized.The nitrogen source and nutritive salt were optimized by orthogonal optimization tests.Results showed that the optimum conditions were as follows:(NH4)2SO46.0g/L,CaCl210.0g/L,MgSO410.0g/L,KH2PO4 0.3g/L,temperature 32℃.Under these optimal conditions,the ethanol output was 12.94%.

关 键 词：甜高粱汁 培养基 酒精 

分 类 号：S216.2[农业科学—农业机械化工程]