By simulated fermentation experiments,using Aspergillus oryzae XJDJQM03 as saccharification strain,the effects of A.oryzae XJDJQM03 on the degradation of starch from different sorghum varieties and the utilization of materials for glucose production were investigated;and the fer mentation characteristics of Saccharomyces cerevisiae YMI and YM2 and their utilization on different sorghum varieties fermentation were discussed.The results showed that the use ofA.oryzae X1DJQM03 on starch of glutinous sorghum was not as good as that of japonica sorghum,and the biomass ofjaponica sorghum (3.65-4.11 g/L) was significantly higher than that of glutinous sorghum (3.12-3.45 g/L) in the brewing process.The yield of glucose in the Guizhou Renhuai Hongyingzi glutinous sorghum B2 fermentation were the highest (168.78 mg/L),resulting in more glucoamylase.The results showed that S.cerevisiae YM1 had the advantage for Guizhou Renhuai Hongyingzi glutinous sorghum B2 fermentation,which was more conductive to the growth ofS.cerevisiae (0.80×108 CFU/ml) and ethanol production (39.2 g/L).%通过模拟发酵实验,选用米曲霉(Aspergillus oryzae) XJDJQM03作为糖化菌株,考察菌株XJDJQM03在发酵过程对不同高梁品种淀粉的降解、利用产葡萄糖的效果,并探讨了酿酒酵母(Saccharomyces cerevisiae) YM1、YM2的发酵特性及对不同高粱品种发酵的利用.结果表明,米曲霉XJDJQM03在酿造过程对糯高粱淀粉的利用不如粳高粱,其在粳高粱样品发酵中的生物量(3.65～4.11 g/L)明显高于糯高粱样品(3.12～3.45 g/L),贵州仁怀产红缨子糯高粱B2发酵样中的葡萄糖产量最高(168.78 mg/L),代谢分泌水解糖化酶较多.酿酒酵母YM1对贵州仁怀产红缨子糯高粱B2发酵更具有优势,更利于酿酒酵母生长(0.80×108 CFU/mL)和代谢产乙醇(39.2 g/L).
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