以玉米为原料采用耐温絮凝酵母发酵产生酒精的研究

本文将细胞融合法所得的耐温絮凝酵母用于以玉米为原料的酒精发酵。对该酵母的耐温性能进行了考察，讨论了供氧对酵母生长、酵母活性及发酵结果的影响，并在同等条件下与非絮凝酵母进行了比较。实验结果表明，耐温絮凝酵母的最适发酵温度为３３～３５℃，适量供氧可提高酵母活性及发酵速率，即使在不通气条件下，发酵醪中酵母浓度达３亿／ｍｌ左右，间歇发酵时间为１９ｈ，单罐生产能力４．５ｇ／１·ｈ，发酵率约９０％。与国内工厂使用的Ｋ字酵母比较可见，该耐温性絮凝酵母是一种可以直接开发应用于工厂的优良菌株。     

Some physical and chemical characteristics of Sri Lankan nutmeg oil

Approximately 80 samples of Sri Lankan nutmeg oil (both industrially produced and laboratory distilled) were examined for relative density, optical rotation and refractive index and also analysed by gas chromatography. Results showed that although the oil resembled the West Indies type nutmeg oil rather than the East Indies type it had distinguishing features. Results of studies on industrially produced samples were as follows: relative density (30°/30°C). 0.8690±0.0085; optical rotation (30°C), 31.7±2.7°; refractive index (30°C). 1.4726±0.0024; sabinene content, 38.9±12.7%; myristicin content, 2.3% (mean); and elemicin content, 1.2% (mean). On the basis of these studies there appears to be a strong case for revising the Sri Lanka Standard for nutmeg oil, Sri Lanka, which at the present time lays down specifications similar to that of the East Indies oil.     

A82—1絮凝酵母在糖蜜酒精发酵中的工业应用报告

通过Ａ８２－１絮凝酵母与古巴１＃，古巴２＃菌种在几家糖厂的对比生产，表明了Ａ８２－１絮凝酵母具有出酒率高，残糖低，抗杂菌能力强，发酵速度快，稳定时间长，抗逆性好，抗毒物能力强，辅料消耗少等特点，具有广阔的应用前景。     

固定化酵母在（糖蜜）酒精连续发酵生产中的应用

固定化酵母替代传统工艺,应用于糖蜜酒精连续发酵生产中,采用两级连续发酵工艺,1#罐为酵母罐,2#罐为发酵罐,经6个月使用,结果表明,固定化酵母发酵能力强,但6个月后,随成熟醪酸度上升,成品酒精质量受到影响。如何抑制杂菌亦尚待进一步研究。     

Risk Assessment of Mycotoxins and Predictive Mycology in Sri Lankan Spices: Chilli and Pepper

This research contributes to a better understanding of the mycotoxin problem associated with two important spices in world trade;, chilli and pepper by a multidisciplinary approach including analytical chemistry, risk assessment, food chemistry and predictive mycology. More specifically, this work provides important insights in mycotoxin contamination of these spices and associated risks in Sri Lanka. Firstly, a simple extraction method based on the QuEChERS approach was developed and successfully validated for the simultaneous determination of multiple mycotoxins using an advanced chromatographic technique, LC-MS/MS. The method was applied on complex spices for quantitative screening of seventeen mycotoxins. In addition to the classical aflatoxins and ochratoxin A, the spices were also found to be contaminated with several other toxicologically significant mycotoxins. Chilli samples (87%) were more frequently contaminated with mycotoxins than peppers (65%). Subsequently, the mycotoxins screening results and the collected consumption data were integrated in a quantitative risk assessment study. The results showed that AFB1 exposure via chilli consumption is of a public health concern in Sri Lanka, pepper is of lesser extent a risk due to the lower consumption. The toxigenic mould characterization in black peppers showed that Aspergillus flavus and/or Aspergillus parasiticus were the predominant moulds (73%) found, with considerable contamination (60%) of Penicillium spp. and A. niger. Furthermore, predictive mould growth models on peppercorns were developed at three temperatures and seven water activity levels for both A. flavus and A. parasiticus isolates. Based on the research, suitable storage conditions for black peppercorns were suggested and the way forward in managing the risk towards mycotoxins posed by the consumption of these two spices in Sri Lanka.     

用新技术改造糖厂酒精间生产淀粉酒精

针对糖厂酒精间季节性生产的现状，提出了改造生产木薯淀粉酒精的工艺，实现全年性生产，同时介绍了当前酒精生产的先进工艺和设备     

甘蔗块固定化酵母的制备及其在蔗汁燃料乙醇生产中的应用

以甘蔗块为载体固定酵母细胞,通过优化载体大小和预处理方式,制备得到性能优良的固定化酵母,应用于蔗汁燃料乙醇的生产。研究结果表明,大量酵母细胞固定于甘蔗块内部空腔以及吸附于甘蔗块表面;较小的甘蔗茎块作为固定化载体,乙醇产率增加10%左右;冷冻储存的甘蔗块经过解冻、去木质素处理后固定酵母,以40%的装填率发酵36 h,乙醇浓度达99.34 g/L,糖利用率为99.23%,发酵效率为93.09%。     

酿酒活性干酵母在酒精生产中的应用

酿酒活性干酵母应用于酿酒行业和超级酿酒酵母应用于酒精浓醪发酵,不仅是我国酿酒工业的技术革命,而且极大地推动了酒精行业的技术快速发展。目前,酿酒活性干酵母广泛应用于酿酒工业和酒精的浓醪发酵以及燃料酒精工业。针对酒精生产原料的变化,酒精生产工艺的不同,酿酒活性干酵母的适应性和发酵浓度将会提高;酵母对温度、渗透压以及对产物、底物的抑制的敏感度将降低;酒精生产工艺的控制要求将进一步提高,对酿酒活性干酵母对酵母质量的要求也将更高。（孙悟）     

Evaluation of a Brazilian Fuel Alcohol Yeast Strain for Scotch Whisky Fermentations

Traditionally, distilling companies in Scotland have employed a very limited number of yeast strains in the production of alcohol for Scotch whiskies. Recent changes such as the decline in availability of brewers' yeast as a secondary yeast strain and the availability of yeast in different formats (e.g., dried and cream yeast as alternatives to compressed yeast) have promoted interest in alternative Scotch whisky distilling yeasts. In previous work, we investigated different strains of yeasts, specifically Brazilian yeasts which had been isolated from and used in fuel alcohol distilleries. One of the Brazilian yeasts (CAT 1) showed a comparable fermentation performance and superior stress tolerance compared with a standard commercial Scotch whisky distilling yeast (M Type). The Brazilian CAT 1 yeast isolate was further assessed in laboratory scale fermentations and subsequent new make spirit was subjected to sensory analyses. The spirits produced using the Brazilian strain had acceptable flavour profiles and exhibited no sensory characteristics that were atypical of Scotch whisky new make spirit. This study highlights the potential of exploiting yeast biodiversity in traditional Scotch whisky distillery fermentation processes.     

利用红液及酒精和酵母废液生产饲料酵母的研究

本文利用酒精废液、酸法制浆红液(以下简称红液)、酵母废液添加一定量的营养液在一定的条件下进行二次发酵,培养饲料酵母,即得到市场需要的高蛋白饲料。且红液经发酵后的废液再经浓缩、干燥得到木质素磺酸盐产品,酒精废液与酵母废液经二次发酵后,其COD值大幅度减少,大大降低了污染负荷。从而达到治理环境与改善环境的目的。     

利用玉米浸泡水生产酵母及其在赖氨酸下游工艺中的应用

利用玉米浸泡水生产酵母,将培养基pH调至4.0后在未灭菌的情况下接入酵母培养,摇瓶培养酵母菌,湿菌体量可达约10g/100mL,发酵罐培养可达20～30g/100mL。将培养好的酵母添加到已调至pH4.0的赖氨酸发酵液中,非无菌条件下再发酵约6h,降低了赖氨酸发酵液残糖,降低了发酵液黏度。该工艺不仅解决了玉米浸泡水的污染问题,同时也极大地改善了赖氨酸下游工艺,取得了良好的经济效益和社会效益。     

耐高温酒精活性干酵母在玉米酒精生产中的应用

在玉米酒精生产中,利用耐高温酒精活性干酵母进行酒精发酵实验,确定发酵温度、发酵液初始pH、酵母添加量、发酵时间对酒精发酵的影响,然后进行正交实验,确定最佳工艺条件为发酵温度37℃,发酵液初始pH为5.0,酵母添加量为1.2‰,发酵时间48h。发酵残液中酒精浓度9.96%。     

耐高温絮凝酵母HK-3糖蜜原料发酵生产酒精特性

在机械搅拌罐内，以糖蜜为原料，对原生质作融合法构建的耐高温絮凝酵母HK－3的发酵特性进行了研究。利用正交实验法，考察了通气、搅拌和初糖浓度对发酵的影响。在38℃，100r／min，0.3vvm通气量，19％初糖浓度的最优工艺条件下间歇发酵，酵母数、酒精浓度、综合生产能力、原料利用率、乙醇收率分别可达2．8亿／ml、10．56％、3．7g乙醇／L／h、86．67％、98％，很有工业推广价值。与亲本KF－7的连续发酵结果表明，该融合子的发酵稳定性需进一步改善。     

无花果果酒酵母的筛选及发酵性能研究

本文主要筛选适合无花果果酒发酵的酵母。从无花果果皮和无花果果酒酒渣中初步分离得到41株酵母菌,经过一级筛选得到12株产酒产香较好的菌株,经过杜氏管法筛选得到6株起酵快的优势菌株,再经过无花果浆汁发酵法筛选得到1株起酵快、产酒产香较好的酵母。再对这株菌进行耐受性测试,结果表明,酵母菌Z20对糖度、酸度、SO2以及乙醇的耐受性较好,可作为无花果酒发酵的专用酵母。     

酒精发酵凝集性酵母菌的筛选

研究了酒精发酵凝集性酵母菌的筛选方法.通过分离纯化、凝集性试验和发酵试验,从酒精生产酵母菌saccharomycete中筛选出①-4、①-5两株凝集性和发酵能力较强的菌株.经摇床培养,间歇厌气间歇酒精发酵和间歇通气酒精发酵试验证明①-5是具有良好的凝集性的发酵能力强的菌株.     

几株酒精酵母的发酵性能比较

酵母菌种的好坏直接影响产品质量、设备利用率和产品产量，从而影响企业的经济效益。对1308菌株、1300菌株、安琪超酒酵母、奥特奇酵母产酒精的发酵、耐乙酸、耐乳酸、耐受酒精能力、耐受温度、耐渗透压、耐pH进行了发酵实验比较。结果表明，1308菌株、1300菌株、安琪超酒酵母、奥特奇酵母各有优缺点；菌株1308及安琪超酒酵母生产性能良好。     

黑加仑果酒酿酒酵母发酵性能研究

黑加仑是北方寒带地区重要的浆果原料,其深加工具有重要的经济意义。但黑加仑果实本身含糖量偏低、含酸量较高,其自然发酵酒口感粗糙、酸涩味明显。为了生产出果香浓郁、酒质净爽、营养物质丰富、受消费者喜爱的高档黑加仑果酒,黑加仑发酵菌株的发酵性能就起着重要的作用。本实验对自行筛选的黑加仑果酒酿酒酵母的发酵性能进行研究,通过比较分析温度、初始糖度、初始酸度、接种量四个因素,得出黑加仑果酒适宜的发酵温度范围为20～30℃;适宜的发酵初始糖度范围为14～25°Bx;适宜的发酵初始酸度范围为12.0～22.0g/L;适宜的接种量范围为4%～12%(V/V)。     

耐高温高产酒精酵母的筛选及其大曲生产应用研究

以凤型大曲为菌种来源,采用三级筛方法分离筛选耐高温高产酒精酵母,并对混合菌种模拟固态发酵结果进行比较分析,将最优组合应用于大曲实际生产。结果表明:(1)三级筛选后共优选出6株目的菌株,其中耐44℃的酵母菌2株,为Y3和Y22,耐42℃的酵母菌4株,为Y7、Y10、Y13及Y14;(2)不同菌株混合固态发酵均能有效提高酒醅酒精度含量,其中6株菌混合发酵时,酒醅酒精度可达5.85%vol,较对照提高31.4%;(3)6株菌应用于大曲生产,出房曲糖化力、液化力、发酵力、酯化力分别提升了14.9%、13.1%、14.2%和5.1%。总体来看,试验筛选获得的6株菌混合使用能够有效提升大曲的综合性能,具有较好的应用前景。     

安琪TH-AADY在玉米酒精生产中的应用

在玉米酒精生产中用安琪耐高温酒精活性干酵母（简称TH－AADY）取代原用酵母，提高了出酒率，吨酒耗粮降低1．9％，有效地降低了生产成本，取得显著经济效益。     

提纯异麦芽低聚糖的酵母菌株筛选及发酵条件

酵母菌同化单糖的能力和速度高于低聚糖,因而可以消除异麦芽低聚糖产品中多余的葡萄糖.通过筛选驯化,得到较快发酵葡萄糖和麦芽糖的D酵母,并对该酵母的最适发酵条件和最佳培养基组成进行了研究,在优化培养基条件下,得到94.13%的高纯度异麦芽低聚糖.