酒精发酵新技术研究

被引:6
作者
陈騊声
机构
关键词
酒精发酵; 纤维素; 预处理; 发酵效率; 蒸煮; 淀粉质; 前处理; 浸出; 运动发酵单胞菌; 热纤梭菌; 发酵生产; 乙醇含量;
D O I
10.14159/j.cnki.0441-3776.1983.12.001
中图分类号
学科分类号
摘要
<正> 由糖质或淀粉质原料发酵制酒精,是比较成熟的技术,在我国也有六十余年的历史。由于合成酒精的发达,发酵酒精日渐衰退。自从石油供给紧张,价格猛涨后,酒精代汽油问题,又引起世界各国的重视。国内外科学家纷纷从
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页码:1 / 6
页数:6
相关论文
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