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高产酒精酵母Co-158发酵工艺优化研究

Study on the Optimization of Fermentation Technology of High-yield Alcohol Yeast Strain Co-158
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摘要 对60Co诱变后得到的高产酒精酵母菌株Co-158进行了发酵工艺优化研究。通过正交试验确定其适宜发酵工艺条件为:料水比12∶,接种量4.5%,发酵时间84h,初始pH值4.5;对流加葡萄糖工艺进行优化,适宜工艺为:以玉米粉糖化醪为基质,发酵时间84h,发酵过程中间歇流加6%的葡萄糖,其三角瓶发酵酒精产率为19.20%(v/v),残还原糖为0.685%;10L发酵罐小试酒精产率为18.60%(v/v),残还原糖为0.013%。 The fermentation technology of high-yield alcohol yeast strain Co-158 (produced by the mutagenesis of ^60Co) were optimized and the best technical conditions in fermentation were determined by orthogonal test as follows: the ratio of raw materials and water was 1:2, 4.5 % inoculation quantity, 84 h fermentation time, and initial pH value was 4.5. Besides, glucose addition techniques were optimized as follows: corn flour sweet mash used as ground substance, 84 h fermentation time, addition of 6 % glucose at intermittent flow in fermentation, alcohol yield by triangle flask fermentation was 19.20 %(v/v) and the content of residual reducing sugar was 0.685 %, and alcohol yield by 10 L fermenting pot fermentation was 18.60 % (v/v) and the content of residual reducing sugar was 0.013 %.
出处 《酿酒科技》 北大核心 2006年第6期25-27,共3页 Liquor-Making Science & Technology
基金 河北省科技攻关项目(032201100)
关键词 微生物 酵母Co-158 酒精生产 浓醪发酵 工艺优化 microbe Co- 158 strain alcohol fermentation high gravity fermentation technical optimization
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