摘要
探讨了乙酸、乳酸、焦糖色素及糠醛酒精发酵副产物对酵母菌生长和酒精发酵的影响。在酵母基本培养基中 ,加入乙酸、乳酸、焦糖色素及糠醛的量分别为 0 1%、0 1%、2 0 %和 0 2 %时 ,酵母细胞数减少 5 0 %。而在酵母基本培养基中同时添加乙酸、乳酸、焦糖色素及糠醛时 ,对酵母菌生长的抑制强度高达 70 % ,酒精发酵的原料出酒率仅为正常发酵的 5 0 %
By-products of ethanolic fermentation effect the growth of Saccharomyces cerevisiae. The by-products include Acetic acid,Lactic acid,Pigment and Furfuraldehyde etc.When the concentrations of these by-products in the culture are 0.10%,0.10%,2.0%,0.20%respectively,the cell numbers are reduced to 50% When these by-products of above concentrations simultaneously occur in the cultre,the inhibition of cell growth is up to 70% and the ethanolic productivity of the raw materals is only 50% of the regular fermentation processes.
出处
《酿酒》
CAS
北大核心
2001年第6期58-60,共3页
Liquor Making
关键词
酵母菌生长
酒精发酵
发酵副产物
选育
Saccharomyces cerevisiae
Ethanolic fermentation
By-products
