强酵素在酒精发酵中作用的研究  

THE RESEARCH OF POWERFUL FERMENTS APPLIED IN ALCOHOLIC FERMENTATION

作　　者：宋德贵[1] 侯美珍[1] 申亚琴[1] 卫军[2] 

机构地区：[1]广西师范大学生命科学学院,广西桂林541004 [2]郑州轻工业学院生物系,河南郑州450002

出　　处：《广西师范大学学报（自然科学版）》2004年第3期101-104,共4页Journal of Guangxi Normal University:Natural Science Edition

基　　金：国家科技部"十五"攻关计划资助项目 ;河南省自然科学基金资助项目 ( 9940 1 2 5 0 0 )

摘　　要：在常规的发酵方法中加入不同培养时间的强酵素 ,使酵母菌的繁殖速度提高了 2 5 % ,发酵醪中残余还原性糖降低了 1 5 .45 % ,发酵液中酒精度提高了 3 .46% .从而解决了常规的酒精发酵中酵母菌繁殖速度过慢 ,难以形成生长优势 ,抑制杂菌的生长 ;发酵醪发酵不彻底 ,还原性糖利用率低 ;酒分度低 。With the addition of powerful ferments grew in different culture time interval to the regular fermentation,it was showed that the producing rate of yeast increased by 25%,the residual saccharine in the remains dropped by 15.45% and the ethanol content raised by 3.46%.The problems which come together with the regular fermentation such as:lower producing rate of yeast,hard to get predominate growth,inhibition of the growth of other bacteria,incompletely fermentation,lower utilization of residual saccharine and lower concentration of alcohol could be solved with the method mentioned above.

关 键 词：微生物学 强酵素 糖蜜 酒精发酵 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] TQ920.1