酵母发酵异常的因素与控制措施

Factors & Control Measures of Yeast Fermentation Abnormality

在实际生产中,酵母菌自身生理因素以及环境因素对其发酵有重要的影响,直接决定着后期产品质量的优劣。因此,本文从菌种的选择、酵母菌增殖力及发酵力和酵母的浓度等自身生理因素方面对其发酵情况进行了详细的探讨;然后对PH值、发酵温度、通风量以及酒精量等外界因素对其发酵情况进行详细分析,最后针对上述影响因素提出了控制酵母发酵异常的相应措施。

In the actual production, yeast physiological and environmental factors have a significant impact on the fermentation, it directly determines the later product quality. Therefore,their physiological factors such as the bacteria choice, growth and fermentation of yeast fermentation, the concentration of yeast are discussed in detail. Then, the external factors affecting the fermentation such as the PH value, fermentation temperature and ventilation as well as the amount of alcohol are detailed analysized. In view of the above factors, the paper takes measures to control yeast fermentation anomalies.