摘要
采用克鲁维酵母和酿酒酵母混合发酵,并对混菌固定化发酵的方法进行研究。结果表明,两种酵母发酵的最佳比例为1∶1,酿酒酵母在克鲁维酵母接种3h后加入到发酵液中;在该条件下,发酵周期由96h减少至72h。
Whey fermentation by mixed yeast （ Kluyveromyces marxianus and Saccharomyces cerevisiae ） to produce fuel ethanol was studied. The results showed that the best ratio of the two yeast was 1：1, and Saccharomyces cerevisiae was added in the fermenting solution 3 h later after the inoculation ofKluyveromyces marxianus, which could shorten fermentation time from 96 h to 72 h.
出处
《酿酒科技》
北大核心
2008年第1期42-44,共3页
Liquor-Making Science & Technology
关键词
燃料乙醇
乳清
混菌
固定化酵母
fuel ethanol
whey
mixed yeast
immobilized yeast
