蔗汁酒精发酵中酵母菌株筛选及发酵工艺优化

摘要

以甘蔗汁为培养基比较CICC1308、As2.1190、广西贵糖4608、As2.109(GIM2.34)和R12(GIM2.84)五株酿酒酵母的酒精发酵特性.通过酒精耐受性及发酵能力测试,选出适合蔗汁酒精发酵的菌株为CICC1308.通过CICC1308菌株发酵工艺的单因素试验对发酵液原始pH值、发酵温度、接种量及发酵时间进行优化.结果表明:发酵液原始pH值5.0、发酵温度30℃、接种量15%(v/v)和发酵时间60h为最优条件试验,酒精产率可达92.15%.%The fermentation characteristics of five yeast strains suitable to alcoholic fermentation by sugar cane juice medium were investigated in this paper. The yeast strain (CICC1308) with excellent fermentation performance was selected by alcohol resistance and fermentation experiments, and then the fermentation techniques of CICC1308 were optimized through the single factor tests. The results showed the highest alcohol production rate was up to 92.15％ with initial pH(5.0), yeast inoculation (15％)at 30℃ after 60h fermentation.