The Influence Of Trace Elements On Yeast Activity

Mass production process requires a lot of alcohol yeast cells, and can be used in the production of alcohol yeast should possess:high fermentation ability, able to quickly to fermentable sugar into alcohol; Breed faster than the growth rate is higher; With high alcohol resistant ability; Bacterial resistance ability strong; Resistant to high temperature, the performance of the resistance of dry matter concentration is stronger. Yeast grow need carbon source, nitrogen source, inorganic salt and water, energy, growth factor, trace elements belong to the category of inorganic salt, these nutrients can provide energy for normal life activities of the yeast, material structure, physiological and metabolic regulation environment. In alcohol production technology to achieve a better effect of alcoholic fermentation, which can ensure high ethanol production, and can restrain miscellaneous bacterium, yeast activity is especially important in the whole process.This article mainly aimed at by adding trace elements to improve the activity of the yeast, thus achieve the purpose of increase production of ethanol. First establish mash composition method, liquid phase analysis to find the most suitable for the analysis of the parameters, the basis for subsequent experiment; Second in adding three kinds of trace elements in the fermented mash (A, B, C, by the number of yeast cells fermentation process, yeast budding rate, mortality, and yeast fermentation mash composition, fermentation weightlessness and residual analysis of total sugar, yeast extract can improve the activity of trace element B, after four hours in the main fermentation is discussed, the main fermentation, fermentation 18 hours and 12 hours primary fermentation 30 hours to add three kinds of trace element B, respectively, by the number of yeast cells fermentation process, yeast budding rate, mortality, and yeast fermentation mash composition, fermentation weightlessness and residual analysis of total sugar, to determine the best time to add trace elements as the main fermentation for 12 hours; Finally will select different adding amount of trace elements do comparison, through to the end of the fermentation of yeast cells number, mortality rate of budding yeast, yeast, fermentation mash composition and total sugar residue analysis, to determine the optimal amount of adding trace elements. Through experiments in the end, the following conclusions:adding trace element B can effectively increase the activity of the yeast cells, the optimum adding time is given priority to fermented for 12 hours, and the optimum adding amount of 5ppm.