【摘要】 为提高梨酒专用酵母Saccharomyces cerevisiaeDJ02的出酒率,通过单因素试验初步确定Saccharomyces cerevisiaeDJ02的发酵条件为:装液量80 mL、接种量(体积分数)11%、初始pH值5.5、培养温度20℃、发酵时间8 d。探讨了陈皮等20种中药作为刺激因子对Saccharomyces cerevisiaeDJ02的出酒率的影响,得出砂仁等6种中药对该菌体出酒率有显著的影响。采用Plackett-Burman试验和响应面分析法进一步优化了发酵条件及中药的添加量,得出最佳值为:培养温度22℃、装液量75.0 mL、初始pH值5.71、发酵时间8 d和砂仁体积分数1.0%,此时出酒率为16.92%,比优化前提高了23.7%。更多还原

【Abstract】 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 80mL,inoculum concentration 11%,initial pH value 5.5,temperature 20℃,fermentation time 8d.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 75.0mL,pH value 5.71,fermentation time 8d,Amomum villosum Lour concentration 1.0%.The alcohol yield of Saccharomyces cerevisiae DJ02 was 16.92%,which was enhanced 23.7%.更多还原