• 作者： 王西華; 林茂椿; 馬定波; 黃世佑
• 作者服務機構： 國立臺灣大學農業化學系微生物研究室; 國立臺灣大學化學工程學系
• 中文摘要： 一種具有良好重覆性和穩定性的二氧化碳電極和氧氣電極，被利用來測定高梁酒醪中，二氧化碳與氧氣的分壓；以尋求高梁酒醪混合固態培養醪中，二氣化碳與氧氣分壓對生物體量及酒醪代謝產物之影響。 明顯地，當高梁酒醪醱酵初期，二氧化碳急劇增加，相反地，氧氣迅速減少;其頂點約發生於醱酵的第四天，其後二氧化碳將緩慢減少而氧氣則緩慢增加。醱酵期間，二氧化碳最多與氧氣最少的時刻，也正是酒醪中絲狀菌生物體量減少最大呈現最低潮的時刻，此將導至不良的糖化作用。 不良的糖化作用，將造成酒醪中糖份含量的不足，而此可能成為生長於酒醪中酵母生長的限制因素。 作者也發現，當醱酵酒醪容量愈大時，或者酒醪深度愈深時，二氧化碳含量也愈多;於酒醪中適度的通氣，會使酒精含量提高。 以上諸結果，均可由酒醪中糖份、殘澱粉、酒精和酸量的分析獲得旁證。 吾人建議，於高梁酒醪醱酵期間，適度釋放二氧化碳，或者耐二氧化碳變異菌株的使用，將會使酒醪有更良好的糖化作用，而此使生活於酒醪的酵母，生長更形旺盛，酒醪酒精含量增加，則高梁釀酒的產量自也提高。
• 英文摘要： In order to find out the effect of Pco and Poz on the biomass in mixedsolid culture. CO and O electrodes which have a good reproducibility andstability were designed to determine the Pcoz and the Po in sorghum brandymash. Apparently, CO increased or Oz decreased very fast during the firststage of fermentation of sorghum brandy mash. The peak was about atfourth day of fermentation. After this stage CO decreased or O increasedslowly and became a plateau. The maximal Pco and minimal concidesthe break of biomass of mold in the mash which may be responsible forpoor saccharification. The poor saccharification will make the shortage of content of sugarwhich will limit the growth and fermentation of yeasts. The author of this thesis also discovered that either larger the scaleof fermentator or the deeper in the mash was. the more CO and the lesserO were found. The analyses on sugar, starch, alcohol and acid in sorghum brandymash were consistent with those finding. The release of CO or the application of CO auxotrophic mutant insorghum brandy mash was suggested for better saccharification which mayboth better growth and fermentation for yeasts.
• 中文關鍵字： --
• 英文關鍵字： --