Application of aspergillus flavus in aspect of improving yield of alcohol
The invention discloses application of aspergillus flavus in the aspect of improving the yield of alcohol. The invention provides a method for preparing the alcohol, comprising the following steps of: (1) mixing 1kg of corn starch with 3-6kg of liquid D having the temperature of 50-60 DEG C, adding...
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| creator | NI YUANYING XIE LUOXIANG LIU PING HE SHAOCHUAN |
| description | The invention discloses application of aspergillus flavus in the aspect of improving the yield of alcohol. The invention provides a method for preparing the alcohol, comprising the following steps of: (1) mixing 1kg of corn starch with 3-6kg of liquid D having the temperature of 50-60 DEG C, adding amylase after gelatinizing, and incubating for 1-1.5 hours at the temperature of 80-100 DEG C; cooling to 60-65 DEG C and adding saccharifying enzyme, and incubating for 10-15 hours at the temperature of 60-70 DEG C; and filtering and collecting filter liquor to obtain a saccharified liquid, wherein the liquid D is obtained by mixing 9-14 parts by volume of alcohol waste liquid and 1-6 parts by volume of aspergillus flavus fermentation liquid with the CGMCC (China Microbiological Culture Collection Center) number of 3.951; and (2) inoculating saccharomyces cerevisiae in the saccharified liquid to obtain an initial fermentation system, and finally fermenting to obtain the alcohol. The aspergillus flavus is cultivate |
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The invention provides a method for preparing the alcohol, comprising the following steps of: (1) mixing 1kg of corn starch with 3-6kg of liquid D having the temperature of 50-60 DEG C, adding amylase after gelatinizing, and incubating for 1-1.5 hours at the temperature of 80-100 DEG C; cooling to 60-65 DEG C and adding saccharifying enzyme, and incubating for 10-15 hours at the temperature of 60-70 DEG C; and filtering and collecting filter liquor to obtain a saccharified liquid, wherein the liquid D is obtained by mixing 9-14 parts by volume of alcohol waste liquid and 1-6 parts by volume of aspergillus flavus fermentation liquid with the CGMCC (China Microbiological Culture Collection Center) number of 3.951; and (2) inoculating saccharomyces cerevisiae in the saccharified liquid to obtain an initial fermentation system, and finally fermenting to obtain the alcohol. 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The invention provides a method for preparing the alcohol, comprising the following steps of: (1) mixing 1kg of corn starch with 3-6kg of liquid D having the temperature of 50-60 DEG C, adding amylase after gelatinizing, and incubating for 1-1.5 hours at the temperature of 80-100 DEG C; cooling to 60-65 DEG C and adding saccharifying enzyme, and incubating for 10-15 hours at the temperature of 60-70 DEG C; and filtering and collecting filter liquor to obtain a saccharified liquid, wherein the liquid D is obtained by mixing 9-14 parts by volume of alcohol waste liquid and 1-6 parts by volume of aspergillus flavus fermentation liquid with the CGMCC (China Microbiological Culture Collection Center) number of 3.951; and (2) inoculating saccharomyces cerevisiae in the saccharified liquid to obtain an initial fermentation system, and finally fermenting to obtain the alcohol. 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The invention provides a method for preparing the alcohol, comprising the following steps of: (1) mixing 1kg of corn starch with 3-6kg of liquid D having the temperature of 50-60 DEG C, adding amylase after gelatinizing, and incubating for 1-1.5 hours at the temperature of 80-100 DEG C; cooling to 60-65 DEG C and adding saccharifying enzyme, and incubating for 10-15 hours at the temperature of 60-70 DEG C; and filtering and collecting filter liquor to obtain a saccharified liquid, wherein the liquid D is obtained by mixing 9-14 parts by volume of alcohol waste liquid and 1-6 parts by volume of aspergillus flavus fermentation liquid with the CGMCC (China Microbiological Culture Collection Center) number of 3.951; and (2) inoculating saccharomyces cerevisiae in the saccharified liquid to obtain an initial fermentation system, and finally fermenting to obtain the alcohol. The aspergillus flavus is cultivate</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | Application of aspergillus flavus in aspect of improving yield of alcohol |
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