酒精发酵副产物对酵母菌生长的影响  

By-products of Ethanolic Fermentation Effect on the Growth of Saccharomyces cerevisiae

作　　者：李雪雁[1] 赵华[2] 

机构地区：[1]甘肃工业大学轻工系,甘肃兰州730050 [2]天津轻工业学院食工系,天津300222

出　　处：《酿酒》2001年第6期58-60,共3页Liquor Making

摘　　要：探讨了乙酸、乳酸、焦糖色素及糠醛酒精发酵副产物对酵母菌生长和酒精发酵的影响。在酵母基本培养基中 ,加入乙酸、乳酸、焦糖色素及糠醛的量分别为 0 1%、0 1%、2 0 %和 0 2 %时 ,酵母细胞数减少 5 0 %。而在酵母基本培养基中同时添加乙酸、乳酸、焦糖色素及糠醛时 ,对酵母菌生长的抑制强度高达 70 % ,酒精发酵的原料出酒率仅为正常发酵的 5 0 %By-products of ethanolic fermentation effect the growth of Saccharomyces cerevisiae. The by-products include Acetic acid,Lactic acid,Pigment and Furfuraldehyde etc.When the concentrations of these by-products in the culture are 0.10%,0.10%,2.0%,0.20%respectively,the cell numbers are reduced to 50% When these by-products of above concentrations simultaneously occur in the cultre,the inhibition of cell growth is up to 70% and the ethanolic productivity of the raw materals is only 50% of the regular fermentation processes.

关 键 词：酵母菌生长 酒精发酵 发酵副产物 选育 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]