高浓度酒精发酵  

Fermentation of High Concentration Alcohol

作　　者：侯保朝[1] 杜风光 郭永豪[1] 贾新成[1] 刘代武[3] 

机构地区：[1]河南农业大学生物技术与食品科学学院,河南南阳473000 [2]河南天冠企业集团,河南南阳473000 [3]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《酿酒科技》2005年第4期93-96,共4页Liquor-Making Science & Technology

摘　　要：高浓酒精发酵是以提高单位体积内发酵醪液中淀粉含量,在适量的酿酒酵母菌作用下,在一定的时间内获得最大量的酒精。影响高浓酒精发酵的因素有:葡萄糖浓度、酒精含量、溶解氧浓度、酵母菌细胞密度、发酵温度和副营养物匮乏等。提高高浓酒精发酵的方法有:改良筛选优良酵母生产菌株、改进发酵系统、利用复合酶添加工艺和提高营养限制因子利用。(孙悟)The purpose of high concentration alcohol fermentation was to achieve maximum alcohol within certain period by improving starch content in fermented liquor of unit volume and through the action of adequate quantity of yeast. The factors influencing high concentration alcohol fermentation included: glucose concentration, alcohol content, dissolved oxygen concentration, yeast cell density, fermentation temperature and scarcity of assistant nutritive substance etc. The approaches to improve high concentration alcohol fermentation included: seperating and reforming of quality yeast strains, improvement of fermentation system, application of the technique of compound enzyme addition, and utilization of nutrition limiting factor. (Tran. by YUE Yang)

关 键 词：高浓度发酵 酒精 酵母菌 

分 类 号：TQ223.21[化学工程—有机化工]