甘蔗糖蜜预处理对乙醇发酵的影响  

Effects of Sugarcane Molasses Pretreatment on Ethanol Fermentation

作　　者：徐海东 伍时华[1,2,3] 易弋[1,2,3] 黄翠姬[1,2,3] 赵东玲[1,2,3] XUHaidong;WUShihua;YIYi;HUANGCuiji;ZHAODongling(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou,Guangxi 545006;Guangxi Key Lab of Green Processing of Sugar Resources,Guangxi University of Science and Technology,Liuzhou,Guangxi 545006;Key Lab for Processing of Sugar Resources,Guangxi University of Science and Technology,Liuzhou,Guangxi 545006,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西科技大学广西糖资源绿色加工重点实验室,广西柳州545006 [3]广西科技大学广西高校糖资源加工重点实验室,广西柳州545006

出　　处：《酿酒科技》2018年第6期52-56,59,共6页Liquor-Making Science & Technology

基　　金：广西科技攻关项目(桂科攻0782003-2)

摘　　要：利用煮沸、磷酸钙、亚铁氰化钾、联合处理等方法对甘蔗糖蜜进行预处理,来研究酿酒酵母GJ2008在甘蔗糖蜜发酵过程中对乙醇浓度的影响,为甘蔗糖蜜乙醇发酵提供了理论研究基础。结果显示,对照组与实验组的发酵时间无明显影响,发酵结束时的残糖浓度大小顺序为:无处理>煮沸法>活性炭法>磷酸钙法>亚铁氰化钾法>硫酸法>联合处理法,其中联合处理法对提高乙醇浓度最为有利,发酵结束时的乙醇浓度达到100.99 g/L,相比对照组产率提高了22.48%。Sugarcane molasses was pretreated by boiling, calcium phosphate, potassium ferrocyanide and other methods respectively.The effects of S.cerevisiae GJ2008 on ethanol content in the fermentation process of sugarcane molasses were explored, which provided theoretical base for the research on sugarcane molasses ethanol fermentation. The results suggested that, there was no significant difference in fermentation time between experimental group and contrast group. After the ending of the fermentation, the content of residual sugars in groups ranked in decreasing sequence as no treatment boiling treatment active carbon treatment calcium phosphate treatment potassium ferrocyanide method sulfuric acid method combined processing method. Among all the methods,combined processing method was the best, it could achieve ethanol content of 100.99 g/L（increasing by 22.48 % than contrast group）.

关 键 词：乙醇发酵 甘蔗糖蜜 酿酒酵母GJ 2008 预处理 乙醇浓度 

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]