一种功能型酵母在淀粉质原料中的应用

Application of a Functional Yeast in Starch Raw Materials

以陈水稻、小麦为原料,利用实验室前期筛选的一株同时具有耐高温及产糖化酶特性的功能型酵母COTYT-H同步糖化发酵,对减少糖化酶加量进行了初步研究,针对不同原料试验了隆科特糖化酶0.60、0.42、0.30 kg·t^(-1)的添加量,对比发酵指标。结果表明:功能型酵母COTYT-H配合糖化酶减量30%,发酵效果优于生产线上的发利酵母。以100%陈水稻为原料,功能型酵母COTYT-H配合糖化酶减量30%,发酵酒精度为12.73%(体积分数),残总糖为0.85%;以85%陈水稻掺混15%陈小麦为原料,功能型酵母COTYT-H配合糖化酶减量30%,发酵酒精度为14.63%(体积分数),残总糖为2.36%。

Using aged rice and wheat as raw materials, a functional yeast COTYT-H with high temperature tolerance and glucoamylase production characteristics screened in the laboratory was used for simultaneous saccharification and fermentation, preliminary research on reducing the amount of glucoamylase was carried out. According to different raw materials, effects of Kurt saccharifying enzyme 0.60 kg·t-1, 0.42 kg·t-1, 0.30 kg·t-1 were tested by contrasting fermentation indexes. The results showed that, the functional yeast COTYT-H saccharifying enzyme reduced by 30% had better fermentation effect than Faili yeast on production line. Using 100% aged rice as raw material, functional yeast COTYT-H combined with glucoamylase reduced the weight by 30%, the fermentation alcohol content was 12.73%(volume fraction), and the total residual sugar was 0.85%. Using 85% aged rice and 15% aged wheat as raw materials, functional yeast COTYT-H combined with glucoamylase reduced the weight by 30%, the fermentation alcohol content was 14.63%(volume fraction), and the total residual sugar was 2.36%.