【摘要】 以糯米为原料 ,采用多菌种共固定化细胞混合技术发酵生产稠酒进行了研究。实验结果表明 ,固定化多菌种发酵生产稠酒的最佳发酵工艺是多菌种固定化细胞接种配比量为根霉∶酿酒酵母∶产香酵母∶红曲霉=3∶1∶2∶1 ;固定化凝胶粒子填装量为8% ;发酵温度为20℃ ;发酵时间为96h。更多还原

【Abstract】 The thick wine was produced by the fermentation of glutinous rice with mixed immobilized multi-microorganisms.The results showed that the ratio of immobilized particles gel of Rh.delemaer∶Saccharomyces cerevisiae∶S.fragrans∶Monascus purpureus is 3∶1∶2∶1.The inoculum size of immobilized particles gel is 8%.The temperature of fermentation is 20℃ and the fermentation-time is 96h.更多还原