酸性蛋白酶与无机氮源对酒精发酵和DDGS影响的比较  

Comparison of the Effects of Acid Protease and Inorganic Salts on Alcohol Fermentation

作　　者：许宏贤 段钢 

机构地区：[1]无锡杰能科生物工程有限公司,江苏无锡214035

出　　处：《酿酒》2006年第4期35-38,共4页Liquor Making

摘　　要：比较了酸性蛋白酶和无机氮源对酒精发酵速度和产率的影响,发现在较短的发酵时间内,酸性蛋白酶能更有效的强化发酵过程。同时也考察了添加酸性蛋白酶对DDGS品质的影响,结果表明酸性蛋白酶的使用并不减少DDGS的蛋白含量,而且增加蛋白质含量。The effects of the addition of acid protease and inorganic salts on the yield and rate of alcohol fermentation were investigated in this paper. The results showed that the acid protease is more effective to fortify the fermentationtime. The quality of DDGs when adding acid protease was also studied and found out that the protein content of the DDGS was not reduced but increased.

关 键 词：酸性蛋白酶 DDGS 蛋白含量 酒精 发酵时间 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]