| 甜菜固态发酵生产酒精的条件优化 |
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| 引用本文： | 张 杰,姜 月,程大友,史淑芝. 甜菜固态发酵生产酒精的条件优化[J]. 中国农学通报, 2009, 25(5): 72-75 |
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| 作者姓名： | 张 杰 姜 月 程大友 史淑芝 |
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| 作者单位： | 1. 东北林业大学生命科学学院,哈尔滨,150040
2. 哈尔滨工业大学甜菜糖业研究所,哈尔滨,150040 |
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| 基金项目： | 国家科技部专项基金，农业部寒地作物生理生态重点开放实验室基金 |
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| 摘 要： | 本文对甜菜发酵生产酒精的条件进行了研究，采用了固态发酵的方法，对发酵条件进行优化，实验结果表明编号为1308-1的南阳混合酿酒酵母菌菌种发酵效果最好。发酵的最佳条件是先对发酵的培养基灭菌，发酵液pH控制在5~5.5之间，接种量为15 ml，发酵时间为48 h，在此条件下，残糖含量最低，酒精浓度最高。
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| 关 键 词： | SWAT模型 SWAT模型 气象预测 水文预测 |
| 收稿时间： | 2008-11-10 |
| 修稿时间： | 2008-12-24 |
Solid-state Fermentation of Sugar Beet Production and toOptimize the Conditions for Alcohol |
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| Zhang Jie,Jiang Yue,Cheng Dayou,Shi Shuzhi. Solid-state Fermentation of Sugar Beet Production and toOptimize the Conditions for Alcohol[J]. Chinese Agricultural Science Bulletin, 2009, 25(5): 72-75 |
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| Authors: | Zhang Jie Jiang Yue Cheng Dayou Shi Shuzhi |
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| Affiliation: | Zhang Jie, Jiang Yue, Cheng Dayou, Shi Shuzhi (1.College of Life Sciences, Northeast Forestry University, Harbin 150040; 2Institute of Sugar Beet, Harbin Institute of Technology, Harbin 150040) |
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| Abstract: | In this work, sugar beet was fermented in solid-state for the production of alcohol, and the fermentation conditions was optimized. The result showed that Saccharomyces cerevisiae （Nanyang 1308-1） had the highest fermentation efficiency in alcohol production. The optimal fermentation conditions for this strain was the use of sterilized culture medium with pH controlled between 5.0 and 5.5, an inoculated volume of 15 ml, and a fermentation time of 48 h. Under these conditions, the fermentation products contained the highest alcohol concentration and the lowest residual sugar content. |
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| Keywords: | solid-state fermentation residual sugar content alcohol concentration |
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