| 强酵素在酒精发酵中作用的研究 |
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| 引用本文： | 宋德贵,侯美珍,申亚琴,卫军.强酵素在酒精发酵中作用的研究[J].广西师范大学学报(自然科学版),2004,22(3):101-104. |
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| 作者姓名： | 宋德贵 侯美珍 申亚琴 卫军 |
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| 作者单位： | 广西师范大学,生命科学学院,广西,桂林,541004;郑州轻工业学院,生物系,河南,郑州,450002 |
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| 基金项目： | 国家科技部“十五”攻关计划资助项目，河南省自然科学基金资助项目 ( 9940 1 2 5 0 0 ) |
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| 摘 要： | 在常规的发酵方法中加入不同培养时间的强酵素，使酵母菌的繁殖速度提高了25％，发酵醪中残余还原性糖降低了15．45％，发酵液中酒精度提高了3．46％．从而解决了常规的酒精发酵中酵母菌繁殖速度过慢，难以形成生长优势，抑制杂菌的生长；发酵醪发酵不彻底，还原性糖利用率低；酒分度低，酒精产量不理想等问题。
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| 关 键 词： | 微生物学 强酵素 糖蜜 酒精发酵 |
| 文章编号： | 1001-6600(2004)03-0101-04 |
THE RESEARCH OF POWERFUL FERMENTS APPLIED IN ALCOHOLIC FERMENTATION |
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| SONG De-gui,HOU Mei-zhen,SHEN Ya-qin,WEI Jun.THE RESEARCH OF POWERFUL FERMENTS APPLIED IN ALCOHOLIC FERMENTATION[J].Journal of Guangxi Normal University(Natural Science Edition),2004,22(3):101-104. |
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| Authors: | SONG De-gui HOU Mei-zhen SHEN Ya-qin WEI Jun |
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| Institution: | SONG De-gui~1,HOU Mei-zhen~1,SHEN Ya-qin~1,WEI Jun~2 |
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| Abstract: | With the addition of powerful ferments grew in different culture time interval to the regular fermentation,it was showed that the producing rate of yeast increased by 25%,the residual saccharine in the remains dropped by 15.45% and the ethanol content raised by 3.46%.The problems which come together with the regular fermentation such as:lower producing rate of yeast,hard to get predominate growth,inhibition of the growth of other bacteria,incompletely fermentation,lower utilization of residual saccharine and lower concentration of alcohol could be solved with the method mentioned above. |
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| Keywords: | microbiology fungus body molasses alcoholic fermentation |
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