共固定化多菌种混合发酵生产保健红醋的研究 Ⅰ共固定化多菌种酒精发酵条件的研究

对以德氏根霉、酿酒酵母、产香酵母共固定化细胞对大米原料进行糖化和酒精发酵进行了研究。试验结果表明 :根霉与酿酒酵母、产香酵母共固定化细胞的最佳菌种量配比为 4∶3∶2 ;固定化细胞粒子接入量为 10 % ;第一轮糖化及酒精发酵的最适温度为 3 0～ 3 3℃ ,发酵时间为 70h左右。

The cells of Rh.delemer and Saccharomyces cerevisiae and Sacchromyces fragrans were co-immobilized with sodium alginate and fermented for alcoholic formation. The experiment showed that the ratio of inoculative quantity of Rh.delemerand S. cerevistaeand S. fragrans 4∶3∶2 and the optimal conditions of fermentation are: temperature 30—33℃,10% of inoculating quantity of co-immobilized cell particles and 70h of fermenting period.