摘要
以一株新型酿酒酵母菌株为出发点,以正交实验和当前主流大生产工艺技术为研究手段,研究了该菌种在玉米酒精发酵下的实验效果。初步研究表明,X酵母相对于超级酿酒高活性干酵母,体现出所需营养较少,p H值范围较广,对温度的变化的耐受力较高,是一株较好的酒精发酵菌种。同时,对该菌种的模拟大生产实验结果表明,X酵母在玉米酒精浓醪发酵的环境抑制效果较佳,与对照组相比,酒分平均提高0.3%以上,残总糖、残还原糖、残淀粉含量均得到明显降低。
In this study, a new-type S.cerevisiae strain was used as the research object to investigate its tolerance to environmental stress during corn alcohol fermentation process by means of orthogonal test and mass production technology. The results revealed that, compared with super alcohol strain, such strain had the advantages including less nutrition needed, wide pH value range, high tolerance to temperature change etc. Meanwhile, the simulation mass production of such strain indicated that it had good inhibition effects in high-gravity corn alcohol fermentation, compared with the contrast group, the content of residual sugars, residual reducing sugar, and residual starch in the experimental group de-creased evidently and its alcohol yield increased by above 0.3%.
出处
《酿酒科技》
2015年第9期54-57,共4页
Liquor-Making Science & Technology
关键词
酿酒酵母
酒精
发酵过程
耐受环境
S.cerevisiae
alcohol
fermentation process
environmental stress
