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梨酒專用酵母發(fā)酵工藝優(yōu)化
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Optimization of Perry Fermentation Technology Conditions
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    摘要:

    為提高梨酒專用酵母Saccharomyces cerevisiae DJ02的出酒率,，通過單因素試驗初步確定Saccharomyces cerevisiae DJ02的發(fā)酵條件為：裝液量80mL,、接種量（體積分數）11%,、初始pH值5.5,、培養(yǎng)溫度20℃,、發(fā)酵時間8d,。探討了陳皮等20種中藥作為刺激因子對Saccharomyces cerevisiae DJ02的出酒率的影響,，得出砂仁等6種中藥對該菌體出酒率有顯著的影響,。采用Plackett-Burman試驗和響應面分析法進一步優(yōu)化了發(fā)酵條件及中藥的添加量,，得出最佳值為：培養(yǎng)溫度22℃,、裝液量75.0mL、初始pH值5.71,、發(fā)酵時間8d和砂仁體積分數1.0%,，此時出酒率為16.92%，比優(yōu)化前提高了

    Abstract:

    23.7%,。In order to enhance the alcohol yield of Saccharomyces cerevisiae DJ02, the preliminary fermentation conditions were optimized by single factor test. The results indicated that the fermentation conditions were: agar volume 80mL, inoculum concentration 11%, initial pH value 5.5, temperature 20℃, fermentation time 8d. The influence of twenty kinds of Chinese herbs, such as Pericarpium citri reticulatae, as promoting factors on the alcohol yield of Saccharomyces cerevisiae DJ02 was investigated. The influence of six kinds of Chinese herbs including Amomum villosum Lour on the alcohol yield of Saccharomyces cerevisiae DJ02 were significant. The optimum fermentation conditions were determined by plackettBurman design and response surface analysis. The optimum level of these fermentation conditions were: temperature 22℃, culture volume 75.0mL, pH value 5.71, fermentation time 8d, Amomum villosum Lour concentration 1.0%. The alcohol yield of Saccharomyces cerevisiae DJ02 was 16.92%, which was enhanced 23.7%. 

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張大為,董文賓,張潔,王能強.梨酒專用酵母發(fā)酵工藝優(yōu)化[J].農業(yè)機械學報,2010,41(10):159-164.Optimization of Perry Fermentation Technology Conditions[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(10):159-164.

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