高产酒精酵母Co-158发酵工艺优化研究  

Study on the Optimization of Fermentation Technology of High-yield Alcohol Yeast Strain Co-158

作　　者：朱会霞[1] 张伟[2] 孙金旭[1] 李英军[2] 李长文[2] 

机构地区：[1]衡水学院生命科学系,河北衡水053000 [2]河北农业大学食品科技学院,河北保定071001

出　　处：《酿酒科技》2006年第6期25-27,共3页Liquor-Making Science & Technology

基　　金：河北省科技攻关项目(032201100)

摘　　要：对60Co诱变后得到的高产酒精酵母菌株Co-158进行了发酵工艺优化研究。通过正交试验确定其适宜发酵工艺条件为:料水比12∶,接种量4.5%,发酵时间84h,初始pH值4.5;对流加葡萄糖工艺进行优化,适宜工艺为:以玉米粉糖化醪为基质,发酵时间84h,发酵过程中间歇流加6%的葡萄糖,其三角瓶发酵酒精产率为19.20%(v/v),残还原糖为0.685%;10L发酵罐小试酒精产率为18.60%(v/v),残还原糖为0.013%。The fermentation technology of high-yield alcohol yeast strain Co-158 （produced by the mutagenesis of ^60Co） were optimized and the best technical conditions in fermentation were determined by orthogonal test as follows： the ratio of raw materials and water was 1：2, 4.5 % inoculation quantity, 84 h fermentation time, and initial pH value was 4.5. Besides, glucose addition techniques were optimized as follows： corn flour sweet mash used as ground substance, 84 h fermentation time, addition of 6 % glucose at intermittent flow in fermentation, alcohol yield by triangle flask fermentation was 19.20 %（v/v） and the content of residual reducing sugar was 0.685 %, and alcohol yield by 10 L fermenting pot fermentation was 18.60 % （v/v） and the content of residual reducing sugar was 0.013 %.

关 键 词：微生物 酵母Co-158 酒精生产 浓醪发酵 工艺优化 

分 类 号：TS261[轻工技术与工程—发酵工程]