摘要
探讨了在玉米原料酒精发酵醪中添加植酸酶对酒精发酵的影响。在玉米原料酒精发酵醪中添加15u/g原料的微生物植酸酶,发酵成熟醪中酒精分和磷含量可达10.10%(v/v)和518.84μM,分别比对照提高5.54%和8.31%;原料出酒率可达39.81%,比对照提高6.96%。
The effects of addition of phytase in fermented mash on alcohol fermentation were investigated. Addition of 15 u/g phytase in fermenting mash could increase alcohol degree and phosphate content to 10.10 %(v/v) and 518.84 μM respectively in matured fermenting mash, 5.54 % increase and 8.31 % increase respectively compared with contrast groups. Liquor yield could reach 39.81 %, 6.96 % increase in contrast with control group. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第6期72-73,共2页
Liquor-Making Science & Technology
关键词
植酸酶
玉米酒精
发酵
出酒率
phytase
alcohol produced by maize
fermentation
yield
