| 固定化酵母菌与游离酵母菌产酒精作用的比较研究 |
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| 引用本文： | 熊亚.固定化酵母菌与游离酵母菌产酒精作用的比较研究[J].西昌学院学报(自然科学版),2008,22(2):45-48. |
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| 作者姓名： | 熊亚 |
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| 作者单位： | 攀枝花学院,生物与化学工程学院,四川,攀枝花,617000 |
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| 摘 要： | 本文进行了固定化酵母与游离酵母产酒精发酵的比较实验。通过对其酒精度、酸度、糖度进行对照比较，分析固定化酵母与游离酵母在产酒精等方面的差异。结果表明：活性干酵母细胞固定化后与游离酵母细胞相比，在酒度、酸度、糖度方面。固定化酵母细胞具有很大的优势。
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| 关 键 词： | 固定化酵母 酒精发酵 酒精度 糖度 酸度 |
The Study on the Comparison of the Effect of the Alcohol Fermentation by Immobilized Yeast and Free Yeast |
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| XIONG Ya.The Study on the Comparison of the Effect of the Alcohol Fermentation by Immobilized Yeast and Free Yeast[J].Journal of Xichang College,2008,22(2):45-48. |
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| Authors: | XIONG Ya |
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| Institution: | XIONG Ya (Chemistry and Biology Engineering College, Panzhihua College, Panzhihua, Sichuan 617000) |
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| Abstract: | This paper discussed the experiment by comparing the immobilized yeast with the free yeast by determining their alcohol degree, acidity and sugar degree, According to the alcohol fermentation, analyzed the differences between immobilized yeast and free yeast. The results showed that the immobilized yeast was more superior to free yeast. |
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| Keywords: | Immobilized yeast Alcohol fermentation Alcohol degree Sugar degree Acidity |
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