摘要
本文对克鲁维酵母QY-8和酿酒酵母BY-6进行发酵性能研究,结果发现:QY-8利用葡萄糖和蔗糖产酒精能力较强,利用乳糖和半乳糖产酒精能力较弱;QY-8对酒精的耐受能力较弱,当酒精度>8%时其生长明显受到抑制;BY-6利用葡萄糖和蔗糖的能力较半乳糖强,但不能利用乳糖;BY-6对酒精的耐受能力较强,可耐受12%的酒精。通过对单菌发酵、外加酶发酵、混菌发酵、顺序发酵四种工艺的比较,结果显示:当生产酒精度<8%的乳清酒,宜采用以QY-8为菌种的单菌发酵工艺;生产酒精度>8%的乳清酒,宜采用顺序发酵工艺或以BY-6为菌种的外加酶工艺。
Fermenting property of Clewett yeast QY - 8 and Saccharomyces cerevisiae BY - 6 were studied. The results showed that, clewett yeast QY -8 has a strong productivity of ethanol with sucrose or glucose,but a weak productivity of ethanol with lactose or ga- lactose. QY-8 has a lower tolerance of ethanol, its increase can be extensively inhibited when alcohol exceeds 8%. Saccharomyces cerevisiae BY -6 can produced more ethanol with sucrose or glucose than utilizing galactose, but not consume lactose. It has a high tol- erance of ethanol which is up to 12% . It Based on these facts, there were four different fermentation processes to optimize the produc- tion of whey wine. The results were that should be taken the adding enzyme technology or sequential fermentation process when produ- cing whey wine of 〈 8% alcohol and adding enzyme technology by BY - 6 or sequential fermentation process when producing whey wine of 〉 8 % alcohol.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
北大核心
2014年第1期125-130,共6页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
关键词
酵母
发酵性能
乳清酒
发酵工艺
Yeast
fermenting property
whey wine
fermentation process
