residual sugar
3.Using three kinds of strain A82-1 vers Cuba 1# and Cuba 2#, contrastingproduction were conducted in several sugar factories. The result indicated that A82-1had good fermentation characters: high ethanol yield, low residual sugar, highfermentation velocity, high stability, good poison resistance, low consumption ofauxiliary materials. The future of its industrial application is bright.
4.With the waste molasses as the sole carbon source and the amount of residual sugar and ethanol productivity selected as the screening item, two stable and high ethanol-producing Saccharomyces cerevisiae strains Z-B-4-M-88 and Z-S-B-M-33 were obtained. These two mutants possess high ethanolproducing activity and fast growing in the ethanol fermentation.
5.Chinese gooseberry pult contaionde abundant Vc. The residual sugar solution after the processing of Chinese gooseberry pre-served fruit was used as fermenting solution and alcohol active dry yeast was used as fermenting microbial species to produce Chinese gooseberry fruit wine. The relative technical conditions were as follows:fermentation temperature at20～32℃,8～10d fermentation time,alcohol content adjusted to7%～8%(v /v),one month wine storage,and clarification by JA clarifier.
6.1:4.0 material and water ratio is suitable and benefiting to be the initial material and water ratio of feed-batch fermentation with quick fermentation speed, fermentation cycle 60h and low residual reducing sugar; The producing ethanol rate of wheat flour is 39.56%; the starch utilization is 93.5%;
7.Angel high-temperature resistant &highly-active dry yeast was used to produce alcohol with corn as raw materials. Compos-ite enzymes were added during fermentation and the technique of saccharification and fermentation simultaneously was applied at the same time. Whatever in flask test or in trial production in tins of5tons volumn ,satifactory results were obtained solution:the con-tents of residual reducing sugar and alcohol were0.21%and13.6%respectively.
