营养盐对甜高粱茎秆汁液酒精发酵的影响

Effects of Nutrition Salts on Alcohol Fermentation of Sweet Sorghum Stalk Juice

在利用甜高粱茎秆汁液发酵酿制酒精过程中,针对添加营养盐((NH4)2SO4、MgSO4、KH2PO4、CaCl2)对酒精发酵的影响进行了研究。正交试验结果分析表明:(NH4)2SO4、MgSO4、KH2PO4、CaCl2的最优添加量分别为1g/L、10g/L、5g/L、5g/L。MgSO4、CaCl2的添加量对发酵结果影响极显著,KH2PO4的添加量对发酵结果影响显著,(NH4)2SO4的添加量对发酵结果影响不显著。

In the process of alcohol fermentation from juice of sweet sorghum stalk, the effects of nutrition salts （ （NH4）2SO4、MgSO4、KH2PO4、CaCl2） on alcohol fermentation of sweet sorghum stalk juice were studied. From the results of orthogonal experiment, it can be seen that the optimal blending quantity of （NH4）2SO4、MgSO4、KH2PO4、and CaCl2 were 1 g/L, 10 g/L ,5 g/L, 5 g/L, respectively. The most influential salts were MgSO4. CaCl2 ; the more influential salts was KH2PO4; the addition of （NH4）2SO4 had no significant effect on the alcohol fermentation.