摘要
固定化酵母发酵技术，解决厂传统游离酵母发酵生产酒精出现容易感染杂菌酸败、发酵水平不高、成熟醪残糖高的问题。该技术应用在糖蜜酒精生产中，发酵液中酵母数达1.6～2.0亿／mL，，成熟酿酒分稳定在9.5×10－2～11×10－2、残糖在1.7×10－2～1.8×10－2，它操作简单、粗放、操作条件弹性大、发酵速度快、提高生产能力、成熟醑残糖低，从而创造了明显的经济效益。
The mew technology immobilized yeast in fermentation process has several advantages over old conventional way. It's not casy to infect by bacteria, high productivity and low residual sugar in fermentcd Liquid. The system of immobilized yeast used in molasses ethanol production has high cell concentration of yeast up to 1.6×109~2.0×109/mL, ethanol percentage reaching to 9.5× 10-2~11×10-2(V), and residual sugar as low as 1.7×1O-2~1.8× 10-2 in fermented liquid. lt's profitble and easy to operate,. low maintenance and service cost,fast in fermentation process.
出处
《甘蔗糖业》
1996年第1期45-47,共3页
Sugarcane and Canesugar
关键词
固定化酵母
糖密
发酵
乙醇
Immobilized Yeast
Ethanol Production
Molasses
