摘要
酒精酵母发酵作为现代工业的一个重要指标,酒精酵母的发酵效果也受到了人们的重视。在同样的条件下使酒精酵母拥有更好的发酵效果是工业造酒想要达到的目标。通过实验来探究在酒精酵母发酵过程中影响其生长速度与繁殖的因素。酒精发酵过程中蔗糖会分解成果糖和葡萄糖,酵母发酵过程中首先利用葡萄糖而后利用果糖,果糖就会成为残留物,使得其产生差异性。通过实验发现影响酒精酵母发酵效果的因素有温度、通风、pH、尿素、糖比例等。
As one of the important indexes of modern industry, the fermentation effect of alcohol yeast has been paid more attention by people. Under the same conditions, it is the goal of the industrial liquor to make the alcohol yeast have better fermentation effect. The factors that affect the growth rate and reproduction in the fermentation process of Saccharomyces cerevisiae were investigated. In the process of alcohol fermentation, sucrose can be broken down into fructose and glucose. In the process of yeast fermentation, glucose and fructose are used firstly. Through the experiment, we found that the factors that affect the fermentation effect of alcohol yeast are temperature, ventilation, pH, urea, sugar and so on.
出处
《现代食品》
2017年第9期104-106,共3页
Modern Food
关键词
酒精发酵
影响因素
发酵效果
Alcohol fermentation
Influencing factors
Fermentation effect
