甜高粱汁发酵乙醇的培养基优化  

The Medium Optimization of Sweet Sorghu Juice Fermentation Acohol

作　　者：张先舟[1] 马玉青[1] 张伟[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《安徽农业科学》2010年第24期12973-12974,12990,共3页Journal of Anhui Agricultural Sciences

基　　金：河北省科技厅项目(03220165D-4)

摘　　要：[目的]优化甜高粱汁发酵乙醇的培养基。[方法]以Co-158酵母菌为试验菌株,通过单因素试验和正交试验研究不同氮源和无机盐对酒精发酵的影响。[结果]适宜的发酵培养基为:硫酸铵6g/L,硫酸镁6g/L,氯化钙10g/L,磷酸二氢钾0.3g/L;在此条件下,酒精体积分数可达9.0%。[结论]为采用甜高粱汁为原料发酵法生产酒精提供参考。[Objective] The aim was to study the mediun optimization of sweet sorghum juice fermentation alcohol. [Method]The fermentation media of Co-158 yeas were optimized for better alcohol production by sweet sorghu. The effects of different nitrogen source and inorganic salt on alcohol fermentation were studied by single factor test and orthogonal test. [Result] The optimal fermentation medium was：（NH4）2SO4 6 g/L,MgSO4 6 g/L,CaCl2 10 g/L,KH2PO4 0.3 g/L.Under the optimal conditions the alcohol volume percentage could reach 9.0%. [Conclusion] The study provided reference for alcohol production with sweet sorghum as material.

关 键 词：甜高粱汁 发酵 酒精 培养基 

分 类 号：S514[农业科学—作物学]