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不同酿酒酵母利用荔枝渣生产酒精性能的比较
引用本文:何珺珺,周如金,唐玉斌,邱松山,黄敏.不同酿酒酵母利用荔枝渣生产酒精性能的比较[J].安徽农业科学,2010,38(35):20469-20471.
作者姓名:何珺珺  周如金  唐玉斌  邱松山  黄敏
作者单位:江苏科技大学生物与环境工程学院;广东石油化工学院化学与生命科学学院;
基金项目:广东省科技厅产学研项目
摘    要:目的]比较不同酿酒酵母菌利用荔枝渣产酒精发酵性能,筛选出适合在荔枝渣培养基中发酵的最佳菌种。方法]研究了5株酿酒酵母菌在荔枝渣培养基中的生长情况,测定了其在荔枝渣培养基中的失重量、产酒精能力和残糖含量。结果]在最适生长温度为36℃,pH值为3.5的条件下,安琪耐高温高活性酿酒酵母发酵产酒精能力强。结论]安琪耐高温高活性酿酒酵母在该条件下发酵综合性能最好。

关 键 词:酿酒酵母  酒精发酵  荔枝渣

Comparison the Properties of Alcoholic Fermentation for Different Bacterium with Litch Residue
HE Jun-jun et al.Comparison the Properties of Alcoholic Fermentation for Different Bacterium with Litch Residue[J].Journal of Anhui Agricultural Sciences,2010,38(35):20469-20471.
Authors:HE Jun-jun
Institution:HE Jun-jun et al(School of Material Science and Engineering,Jiangsu University of Science and technology,Zhenjiang,Jiangsu 212003)
Abstract:Objective]The aim was to select the excellent strain which performed powerful fermentation capability in litch residue substrate by comparison the fermentation performances of the five Saccharomyces cerevisiae.Method]The growth performances in the litch residue substrate of five Saccharomyces cerevisiae were studied,the weight loss,ethanol production ability and residual sugar content of the five strains were determined.Result]The results showed that the Angel Super Yeast had the powerful fermentation ca...
Keywords:Saccharomyces cerevisiae  Alcohol fermentation  Litch residue  
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