无酵母生淀粉酒精发酵的研究

利用根霉—3(Rhizopus—3)麸曲进行无酵母生淀粉酒精发酵研究。以生玉米淀粉为原料,无酵母酒精发酵醪液酒度8.5％(v/v,20℃),淀粉利用率84.87％。研究了该工艺过程中的一些条件。发现发酵终产物乙醇对生淀粉糖化酶的活性有抑制作用。生淀粉的糖化是该过程的限速步骤。15gRhizopus—3鲜曲的酒化力与10ml酒母相当。发酵时添加一定量的α-淀粉酶、纤维素酶或果胶酶有协同作用,可提高淀粉利用率。同时探讨了无酵母生淀粉酒精发酵的机制,认为选育具有高活性生淀粉糖化酶和酒化酶等复合酶系的菌种是关键问题。

Study on Alcoholic Fermentation of Raw Starch Without Yeast

The alcoholic fermentation of raw starch without yeast by Rhizoups-3 bran koji was studied. The final alcohol concentration in the mash of raw corn starch without yeast vras 8. 5% (v/v,20℃) , and the corn flour conversion efficiency was 84. 87%. The factors effecting on the fermentation were studied. The end-product of this process alcohol inhibited the glucoamylase. 15g fresh R-3 bran koji's ability of turning glucose to alcohol was equal to 10ml seeding yeast. The velocity of saccharification of raw starch is the limiting velocity in this process. there is synergism when some α-amylase, cellulase or pectinase was added to the mash , and the corn flour conversion efficiency was increased. The mechanism of this process was also studied. The key problem is to select a strain which has a complex enzyme system containing high glucoamylase and zymase.