固定化酵母R36酒精发酵工艺研究  

Technology of immobilized yeast R36 alcoholic fermentation

作　　者：叶世超[1,2,3] 薛婷[1,2,3] 何文锦[1,2,3] 叶冰莹[1,2,3] 许旭萍[1,2,3] 包伟霞[1,2,3] 陈由强[1,2,3] 

机构地区：[1]福建师范大学生命科学学院,福建福州350108 [2]福建发育与神经生物学重点实验室,福建福州350108 [3]农业部福建甘蔗生物学与遗传育种重点实验室,福建福州350108

出　　处：《中国酿造》2013年第8期67-70,共4页China Brewing

基　　金：现代农业产业技术体系建设专项资金资助(CARS-20-4-4)

摘　　要：对固定化酵母酒精发酵工艺进行研究,结果表明,最佳发酵条件为初始糖度28°Bx,固定化酵母接种量15mL,发酵温度36℃。在此条件下发酵52h发酵醪酒精度达到12.8%vol,糖的利用率90.27%,发酵效率达到86.7%。Orthogonal experiment was employed to optimize the immobilized yeast fermentation process. The results indicated the best conditions were as follow： 28°Bx of sugar, 15ml of inoculum, fermented at 36℃ for 36h. The fermented mash obtained under these conditions got 12.8%vol al- cohol content, the fermentation efficiency was 86.7%, sugar utilization was 90.27%.

关 键 词：固定化酵母 酒精发酵工艺 能源甘蔗汁 

分 类 号：Q815[生物学—生物工程]