高效酒精发酵剂的研制

Study on the productive alcoholic ferment

介绍了在以淀粉为原料进行酒精发酵时,通过添加酸性蛋白酶使原料中蛋白质分解,并促使酵母生长,缩短发酵周期,从而为制造高效酒精发酵剂创造条件.选择宇佐美曲霉M90的突变株537为出发株,采用固体培养法实验,优化筛选出的M90 537-42酸性蛋白酶活力达15000～17000u/g(干物),并含有较高活性的木聚糖酶、纤维素酶、果胶酶和糖化酶等水解酶.通过酒精发酵试验,确定添加0.1%复合酸性蛋白酶麸曲可使酒精产量增加2%,加入等量的活性干酵母混合即构成高效酒精发酵剂,与对照相比,发酵醪酒浓度可提高约2%,原料出酒率可提高5%,经济效益十分明显.

In the alcoholic fermentation with starch, the added acid resistant protease can decompose the protein, help the yeast's growth and shorten the fermentation period. Therefore, it can help to produce the productive alcoholic ferment. With Aspergillus Usamil No.537, the mutation of Aspergillus Usamil M90, as an initial strain, with the method of solid cultivation, the acid resistant protease M90-537-42 is screened, the activity of its dry matter adds to 15000~17000 u/g. Many high active hydrolases, such as xylanase, cellulase, pectase and amylase can also be found in it. The alcoholic fermentation proves that 0.1%more compound acid-resistant protease moldy bran can produce 2% more alcoholic ferment. Hence productive alcoholic ferment can be made by adding equal active dried yeast. The content of fermented wine can be added 2% more, and its production rate can be improved 5%. Therefore, it has wonderful economic benefits.