CAJ | 학술논문

开展了啤酒酵母CBR-3120的发酵实验，随着发酵时间的延长，测定其基本发酵性能、菌体生成情况．实验表明，菌体在生长60h后发酵程度最高，吸光度达到3．6．随后通过气相色谱仪对其发酵液中杂醇油含量进行分析，发现异戊醇、异丁醇、正丁醇含量较高，其中异戊醇的含量在发酵72h后达到最大值48mg/L．
개전료비주효모CBR-3120적발효실험，수착발효시간적연장，측정기기본발효성능、균체생성정황．실험표명，균체재생장60h후발효정도최고，흡광도체도3．6．수후통과기상색보의대기발효액중잡순유함량진행분석，발현이무순、이정순、정정순함량교고，기중이무순적함량재발효72h후체도최대치48mg/L．
This research conducts an experiment on the fermentation of Saccharomyces cerevisiae CBR-3120.With the extension of the fermentation time,the study determines the basic properties of fermentation and the amount of yeasts generated in the experiment.Re-sults show that the fermentation achieves the highest level after the yeast growing 60h,and the absorbance value reaches 3.6.Then, with gas chromatograph to analyze the content of fusel oil in fermentation,it is indicated that isoamyl alcohol,isobutyl alcohol,n-bu-tyl alcohol content is relatively high,and the content of isoamyl alcohol arrives at the maximum level of 48mg/L after 72h fermentation.