检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
机构地区:[1]吉林燃料乙醇有限责任公司,吉林省吉林市132101
出 处:《酿酒》2013年第2期43-46,共4页Liquor Making
摘 要:酵母作为发酵过程中的主要微生物,其质量直接决定了酒精发酵的效果。研究选择了4种活性干酵母进行发酵对比试验的研究并得出实验结论,从而选择出发酵能力较强、挥发酸较低、产酒率高的两种活性干酵母产品应用到大生产中。As a major microorganism during fermentation, the quality of yeast is an important factor to determine effect of alcohol fermentation. This research discusses the application of four species of yeast in the production of alcohol, thorough fermentation, timeproof storage, and convenient application. On the basis of the different experiments of these four kinds of yeast and comparative analysis, we can get the experimental conclusion and through data comparison, it turns out that two species of yeast with stronger fermentability, lower volatilize, higher ethanol production rate have been tentatively selected out and would be applying to large-scale production.
分 类 号:TS262.2[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.171