摘要
以糯米为原料 ,采用多菌种共固定化细胞混合技术发酵生产稠酒进行了研究。实验结果表明 ,固定化多菌种发酵生产稠酒的最佳发酵工艺是多菌种固定化细胞接种配比量为根霉∶酿酒酵母∶产香酵母∶红曲霉=3∶1∶2∶1 ;固定化凝胶粒子填装量为8% ;发酵温度为20℃ ;发酵时间为96h。
The thick wine was produced by the fermentation of glutinous rice with mixed immobilized multi-microorganisms.The results showed that the ratio of immobilized particles gel of Rh.delemaer∶Saccharomyces cerevisiae∶S.fragrans∶Monascus purpureus is 3∶1∶2∶1.The inoculum size of immobilized particles gel is 8%.The temperature of fermentation is 20℃ and the fermentation-time is 96h.
出处
《酿酒科技》
2000年第3期67-69,共3页
Liquor-Making Science & Technology
关键词
糯米
稠酒
固定化细胞
多菌种
混合发酵
glutinous rice
thick wine
co-immobilized cells
multi-microorganisms
mixed fermentation
