摘要
对甜菜发酵生产酒精的条件进行了研究，采用了固态发酵的方法，对发酵条件进行优化，实验结果表明编号为1308．1的南阳混合酿酒酵母菌菌种发酵效果最好。发酵的最佳条件是先对发酵的培养基灭菌，发酵液pH控制在5～5．5之间，接种量为15ml，发酵时间为48h，在此条件下，残糖含量最低，酒精浓度最高。
In this work, sugar beet was fermented in solid-state for the production of alcohol, and the fermentation conditions was optimized. The result showed that Saccharomyces cerevisiae （Nanyang 1308-1） had the highest fermentation efficiency in alcohol production. The optimal fermentation conditions for this strain was the use of sterilized culture medium with pH controlled between 5.0 and 5.5, an inoculated volume of 15 ml, and a fermentation time of 48 h. Under these conditions, the fermentation products contained the highest alcohol concentration and the lowest residual sugar content.
出处
《中国农学通报》
CSCD
北大核心
2009年第5期72-75,共4页
Chinese Agricultural Science Bulletin
基金
国家科技部专项基金(NCSTE-2006-JKZX-022)
农业部寒地作物生理生态重点开放实验室基金"利用甜菜发酵酒精的研究"
关键词
固态发酵
残糖含量
酒精浓度
solid-state fermentation, residual sugar content, alcohol concentration
