四种酵母在酒精大生产中的应用  

Study on Application of Four Species of Yeasts in Alcohol Production

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作  者:王丹[1] 刘霄[1] 吴伟伟[1] 

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.

关 键 词:酵母 发酵 还原糖 产酒率 

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]

 

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