利用甜高粱汁培养面包酵母菌的实验研究

Experimental Study on Bread Yeast Cultured in Sweet Sorghum Juice

摘要: 利用优质甜高粱汁代替粮食进行发酵生产的优越性已经显现，在此基础上研究了面包酵母在甜高粱汁中的生长情况，测定了发酵液中酵母菌的生物量、残总糖等参数，并在10—100 l的发酵罐中进行了培养优化实验。结果表明，甜高粱汁在工业化生产面包酵母菌中具有很大的潜力。As a substitute for food supplies， sweet sorghum juice with high grade has demonstrated outstanding advantage in fermentation. To obtain the optimized fermentation conditions， the growth， the biomass of bread yeast cultured in sweet sorghum juice and total residual sugar were investigated in the paper. The fermentation was performed and optimized in a 10—100 l bioreactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential.

Abstract: As a substitute for food supplies， sweet sorghum juice with high grade has demonstrated outstanding advantage in fermentation. To obtain the optimized fermentation conditions， the growth， the biomass of bread yeast cultured in sweet sorghum juice and total residual sugar were investigated in the paper. The fermentation was performed and optimized in a 10—100 l bioreactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential.