Experimental Study on Bread Yeast Cultured in Sweet Sorghum Juice
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摘要: 利用优质甜高粱汁代替粮食进行发酵生产的优越性已经显现, 在此基础上研究了面包酵母在甜高粱汁中的生长情况, 测定了发酵液中酵母菌的生物量、 残总糖等参数, 并在10—100 l的发酵罐中进行了培养优化实验。 结果表明, 甜高粱汁在工业化生产面包酵母菌中具有很大的潜力。As a substitute for food supplies, sweet sorghum juice with high grade has demonstrated outstanding advantage in fermentation. To obtain the optimized fermentation conditions, the growth, the biomass of bread yeast cultured in sweet sorghum juice and total residual sugar were investigated in the paper. The fermentation was performed and optimized in a 10—100 l bioreactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential.Abstract: As a substitute for food supplies, sweet sorghum juice with high grade has demonstrated outstanding advantage in fermentation. To obtain the optimized fermentation conditions, the growth, the biomass of bread yeast cultured in sweet sorghum juice and total residual sugar were investigated in the paper. The fermentation was performed and optimized in a 10—100 l bioreactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential.
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Key words:
- sweet sorghum juice /
- bread yeast /
- biomass
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