高浓度糖蜜发酵酒精生物抑菌技术的研究  

Study on Biological Antibacterial Technology of Alcohol Fermentation with High Concentration Molasses

作　　者：尚红岩 郭艺山 张远平[3] 徐日益 李静[3] 高亚飞 邓毛程[3] SHANG Hong-yan;GUO Yi-shan;ZHANG Yuan-ping;XU Ri-yi;LI Jing;GAO Ya-fei;DENG Mao-cheng(Institute of Bioengineering,Guangdong Academy of Sciences,Guangzhou 510316;Guangdong Province Engineering Research Center for Green Technology of Sugar Industry,Guangzhou 510316;School of Food and Biotechnology,Guangdong Industry Polytechnic College,Guangzhou 510300)

机构地区：[1]广东省科学院生物工程研究所,广东广州510316 [2]广东省绿色制糖工程技术研究中心,广东广州510316 [3]广东轻工职业技术学院食品与生物技术学院,广东广州510300

出　　处：《甘蔗糖业》2020年第6期75-79,共5页Sugarcane and Canesugar

基　　金：广东省科技计划项目(2017A010105006);广东省科学院发展专项资金项目(2019GDASYL-0105031)。

摘　　要：高浓度糖蜜发酵酒精容易感染杂菌,由于糖蜜中的灰分、胶体和微生物等会抑制酵母发酵,酒精发酵前必须尽可能排除这些物质;本研究通过对糖蜜原料的热酸澄清、无酸澄清和常温酸化等澄清处理方法比对实验表明:热酸澄清处理糖蜜发酵的效果相对最好。还进一步研究了酵母培养密度对高浓度糖蜜发酵酒精的影响,酵母培养密度在0.5~2.0亿/mL之间,随着酵母密度增加,发酵含酒份升高,残糖份降低,挥发酸降低。结果证明:用高密度培养酵母发酵高浓度糖蜜,可以有效避免细菌感染,发酵更彻底。Alcohol from high concentration molasses fermentation is easy to infect mixed bacteria,because ash,colloid and microorganism in molasses can inhibit yeast fermentation,it is necessary to eliminate these substances as much as possible before alcohol fermentation.In this study,through the comparison of clarification treatment methods of hot acid clarification,acid-free clarification and normal temperature acidification for molasses raw materials,the experimental shows that the fermentation effect of hot acid clarification treatment is relatively best.The influence of yeast culture density on alcohol fermentation with high concentration molasses is further studied.The yeast culture density is 50~200 million/mL.with the increase of yeast density,the fermentation content increased,the residual sugar and the volatile acid decreased.The results prove that high concentration molasses fermentation with high density culture yeast could effectively avoid bacterial infection,and make fermentation more thorough.

关 键 词：高浓度糖蜜 澄清处理 高密度酵母 发酵酒精 

分 类 号：TS249.3[轻工技术与工程—制糖工程]