淀粉质原料生产酒精中控制杂菌方法的探讨  

Discussion on the Methods of Controlling Microbial Contamination in Starch Based Alcohol Production

作　　者：张淑红 

机构地区：[1]中粮生化能源(肇东)有限公司,黑龙江肇东151100

出　　处：《酿酒》2018年第1期109-110,共2页Liquor Making

摘　　要：以淀粉质为原料采用发酵法生产酒精产品的过程中,发酵作用效果与系统的产酸染菌控制情况息息相关。分析酒精生产过程中常见杂菌种类,采用适合有效的杀菌灭菌方法,控制杂菌生长繁殖,减少过程中原料损失,降低原料消耗量,可有效提高发酵效果,实现生产成本的优化。In the process of using starch as raw material to produce alcohol by fermentation, the effect of fermentation is closely related to the control of acid-producing microbes in the system. Analysis of common types of contaminant microbes in the alcohol production process, as well as the use of suitable sterilization methods to control the growth and propagation of contaminant microbes to reduce the loss and consumption of raw materials can effectively improve the fermentation and realize the optimization of production cost.

关 键 词：控制杂菌 产酸染菌 酒精转化率 酒精效益 

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]