甘蔗蜜高位发酵生产乙醇：营养物质的影响。
High gravity fermentation of sugarcane molasses to produce ethanol: Effect of nutrients.
机构信息
Department of Biochemistry, Sri Venkateswara University, Tirupati, 517502 India.
出版信息
Indian J Microbiol. 2010 Oct;50(Suppl 1):82-7. doi: 10.1007/s12088-010-0006-0. Epub 2010 Mar 5.
Fermentation efficiency of more than 85% was obtained by high gravity fermentation of 33-34°Bx (spec. gravity ≈1.134) molasses medium with certain nutrients, instead of generally employed medium containing ≈16% (w/v) total sugar (spec. gravity ≈1.090) for ethanol fermentation in distilleries to get maximum 80-85% conversion. The fermenting yeast, Saccharomyces, has varied capabilities, depending on the species and nutrition for fermenting the high solids medium. The fermentation period was reduced to 48 h; and the byproducts obtained were less in concentration, upon supplementation with nutrients (or osmoprotectants) like soy flour/wheat bran to the medium in the existing batch fermentation technology. This has been found partly due to improved yeast cell viability during fermentation.
采用含有一定营养物质的 33-34°Bx（比重约为 1.134）高浓度糖蜜培养基进行高浓度发酵，可使发酵效率超过 85%，而不是像酿酒厂中常用的含约 16%（w/v）总糖（比重约为 1.090）的培养基那样，仅能获得最高 80-85%的乙醇转化率。用于发酵高固形物培养基的酿酒酵母，其能力因物种和营养而异。通过在现有分批发酵技术的培养基中添加营养物质（或渗透保护剂），如豆粉/麦麸，发酵周期可缩短至 48 小时，副产物的浓度也有所降低。这部分是由于发酵过程中酵母细胞活力的提高。
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