三像草汁与糖蜜混合发酵生产酒精的研究  

Alcohol fermentation from mixed molasses and the juice of Miscanthus sp.

作　　者：黎娅[1] 兰生葵 程谦伟[1] 黄翠姬[1] 伍时华[1] 易弋[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006 [2]广西柳州市农业科学研究所,广西柳州545003

出　　处：《食品工业科技》2012年第17期171-172,189,共3页Science and Technology of Food Industry

基　　金：广西自然科学基金资助(桂科青0991010);广西教育厅科研项目资助(201010LX217)

摘　　要：为了合理利用三像草汁中的糖分,选用酿酒酵母GJ2008作为发酵菌种,通过三像草汁与糖蜜混合发酵的方式生产酒精。研究结果表明,在初始总糖18.0%～20.0%(m/v)左右,pH4.5,发酵温度32℃,不添加营养盐和氮源的条件下,可获得较优的发酵结果,发酵酒精度在11.0%(v/v)左右,发酵效率达到90%。In order to utilize the sugar contained in the juice of Sanxiang grass（ Miscanthus sp.）effectively, the mixture of the juice and molasses were fermented to produce alcohol by Saccharomyces cerevisiae GJ2008.The results showed that the fermentation with up to 90% efficiency and 11% alcohol production obtained under the condition as follows ：the initial total sugar and pH were 18.0% -20.0% （m/v） and 4.5, respectively,the fermentation temperature was 32℃, and the fermentation was done without additional salt and nitrogen source.

关 键 词：三像草 糖蜜 混合发酵 酒精 

分 类 号：TS201.3[轻工技术与工程—食品科学]