作为营养盐的氮源对酒精发酵过程的影响  

Study on the effect of nitrogen source on the alcohol fermentation

作　　者：彭凯[1] 王世发[1] 刘晓兰[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,黑龙江齐齐哈尔161006

出　　处：《齐齐哈尔大学学报（自然科学版）》2008年第2期18-20,共3页Journal of Qiqihar University(Natural Science Edition)

摘　　要：研究了以尿素等作为氮源,在不同添加量情况下氮源对还原糖含量、酵母数量影响的规律。结果表明,发酵前期结束时添加0.1%的不同氮源可将发酵时间缩短20 h左右,大幅度降低还原糖含量,提高成熟发酵醪中酒精含量30%～35%。与硫酸铵和硝酸铵等无机氮源相比,尿素作为氮源效果最好。Many factors influenced the contents of reducing sugar in alcohol fermentation. In this experiment, the effect of nitrogen sources including urea and other inorganic salt on the reducing sugar contents and yeast concentration was investigated. The result showed that, at the end of the early period of fermentation, accession of different nitrogen sources, which is 0.1%, could shorten the fermentation time about 20 hours, decrease reducing sugar content and improve the alcohol content in mature fermenting mash, which is 30% to 35%. Compared with the inorganic nitrogen sources, urea could acquire the best effects.

关 键 词：酒精 发酵 酵母 葡萄糖 营养元素 

分 类 号：TS262.2[轻工技术与工程—发酵工程]