共固定化多菌种混合发酵生产稠酒的研究

Study on Mixed Fermentation of Thick Wine with Co immobilized Multi-Microorganisms

对以糯米为原料 ,采用多菌种共固定化细胞混合技术对发酵生产稠酒进行了研究 .实验结果表明 ,固定化多菌种发酵生产稠酒的最佳发酵工艺如下 :多菌种固定化细胞接种配比量为根霉∶酿酒酵母∶产香酵母∶红曲霉 =3∶1∶2∶1;固定化凝胶粒子充填量为 8% ;发酵温度为 2 0℃ ;发酵时间为

WT5BZ]The thick wine is produced by the fermentation of glutinous rice with mixed immobilized multi microorganisms.The results showed that the ratio of immobilized particles gel of Rh.delemar:Saccharomyces cereviae:S.fragrans:Monascus purpureus is 3∶1∶2∶1. The inoculum size of immobilized particles gel is 8%. The fermentation carrys out at 20 ℃ for 96 h.