营养盐加量对酵母发酵的影响初探  

Study on the Effect of Nutrient Dosage on Yeast Fermentation

作　　者：吴冬志 吴伟伟[1] 李立平[1] 王丹[1] 

机构地区：[1]吉林燃料乙醇有限责任公司,吉林吉林132101

出　　处：《酿酒》2014年第1期59-61,共3页Liquor Making

摘　　要：研究了玉米淀粉浆在不同添加比例的营养盐1#、2#、3#、4#、5#液化、糖化,在发酵22h、46h、60h进行发酵试验对比,将能使酵母生长状态好,酵母数多、出芽率高、产酒率高的样品应用到生产中。The results of different fermentation test comparison of different addition quantity rate on corn starch liquid 1#、2#、3#、4#、5# of liquefaction and saccharification are studied affected by such factors as the different fermentation time are fixed as 22h、46h and 60h. Through data comparison, it turns out the sample with stronger fermentability, lower volatilize, higher ethanol production rate have been tentatively selected out.

关 键 词：营养盐 酵母 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]