| 固定化酵母菌发酵产酒精作用的研究 |
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| 引用本文： | 李敏杰,熊亚.固定化酵母菌发酵产酒精作用的研究[J].安徽农业科学,2009,37(7). |
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| 作者姓名： | 李敏杰 熊亚 |
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| 作者单位： | 攀枝花学院生物与化学工程学院,四川攀枝花,617000;攀枝花学院生物与化学工程研究所,四川攀枝花,617000;攀枝花学院生物与化学工程学院,四川攀枝花,617000;攀枝花学院生物与化学工程研究所,四川攀枝花,617000 |
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| 摘 要： | 目的]探索固定化酵母发酵产酒精的效果。方法]通过比较固定化酵母与游离酵母的酒精度、酸度和糖锤度,分析它们在产酒精、酸度和糖锤度变化方面的差异。结果]固定化酵母在发酵过程中初发酵时间比游离酵母初发酵时间短,发酵的速度比游离酵母发酵的速度快。在12 d的发酵时间里,固定化酵母发酵产酒精比游离酵母发酵产酒精的酒精度高将近50%。固定化酵母发酵液的酸度变化比游离酵母的酸度变化小,发酵液的酸度比较稳定,对产酸杂菌的抵抗能力更好。固定化酵母发酵比游离酵母发酵更彻底,时间更短。结论]固定化酵母发酵比游离酵母发酵更优越。
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| 关 键 词： | 固定化酵母 游离酵母 产酒精 酸度 糖锤度 |
Study on Effect of Producing Alcohol by Fermentation of Immobilized Yeast |
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| LI Min-jie et al.Study on Effect of Producing Alcohol by Fermentation of Immobilized Yeast[J].Journal of Anhui Agricultural Sciences,2009,37(7). |
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| Authors: | LI Min-jie |
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| Institution: | LI Min-jie et al(Chemistry , Biology Engineering College,Panzhihua University,Panzhihua,Sichuan 617000) |
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| Abstract: | Objective] The aim was to explore the effect of producing alcohol by fermentation with immobilized yeast.Method] The differences on the producing alcohol,changes of acidity and sugar brix between immobilized yeast and free yeast were analyzed through comparing their alcohol degree,acidity and sugar brix.Result] The primary fermentation time of immobilized yeast was shorter than that of free yeast in the fermentation process and the fermentation speed of immobilized yeast was faster than that of free yeas... |
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| Keywords: | Immobilized yeast Free yeast Producing alcohol Acidity Sugar brix |
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