利用活性干酵母进行固定化酵母酒精发酵研究  

Study on the Immobilized Active Dry Yeast to Ferment Alcohol

作　　者：王健[1] 袁永俊[1] 张驰松[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《四川食品与发酵》2006年第6期17-20,共4页Sichuan Food and Fermentation

摘　　要：利用活性干酵母进行固定化酒精发酵,考察了海藻酸钠浓度、初糖浓度、颗粒填充率、温度的变化对发酵的影响,确定了最佳发酵条件,发酵过程简单清晰,易于控制,发酵结果较为满意。When using active dry yeast to ferment alcohol, the influences about concentration of sodium alginate, concentration of initial glucose, concentration of immobilized yeast and temperature to fermentation were investigated, and the best conditions of alcohol fermentation were obtained. The method was simple and clear ,easily controlled, the result was satisfied.

关 键 词：固定化酵母 酒精发酵 活性干酵母 

分 类 号：TS262.2[轻工技术与工程—发酵工程]