酒精发酵副产物对酵母菌生物的影响

探讨了乙酸、乳酸、焦糖色素及糠醛酒精发酵副产物对酵母菌生长和酒精发酵的影响。在酵母基本培养基中，加入乙酸、乳酸、焦糖色素及糠醋的量分别为0.1%、0.1%、2.0%和0.2%时，酵母细胞数减少50％。而在酵母基本培养基中同时添加乙酸、乳酸、焦糖色素及糠醛时，对酵母菌生长的抑制强度高达70％。酒精发酵的原料出酒率仅为正常发酵的50％。

By-products of Ethanolic Fermentation Effect on the Growth of Saccharomyces cerevisiae

By-products of ethanolic fermentation effect the growth of Saccharomyces cerevisiae. The by-products include Acetic acid,Lactic acid,Pigment and Furfuraldehyde etc.When the concentrations of these by-products in the culture are 0.10%,0.10%,2.0%,0.20%respectively,the cell numbers are reduced to 50% When these by-products of above concentrations simultaneously occur in the cultre,the inhibition of cell growth is up to 70% and the ethanolic productivity of the raw materals is only 50% of the regular fermentation processes.