摘要
本文以双酶法制备的淀粉糖化糖为底物,首先通过摇瓶分批式发酵实验,研究了限量供氧对粟酒裂殖酵母絮凝颗粒酒精发酵性能的影响,发现限量供氧可以使酒精发酵过程的增酸降低,同时能够有效地阻止絮凝颗粒酵母长期连续使用时发酵活性的衰减。维持颗粒的良好絮凝状态,但发酵终点的残糖有所增高。在此基础上,进行了三级悬浮床反应器串连操作的连续发酵实验,反应器以0.02vvm的通风量使絮凝颗粒酵母均匀悬浮,同时实现限量供氧,当底物糖浓度控制在190～195g几时,反应器以0.165h-1的总稀释率操作,平均设备生产强度达到13.2EtOH/L.h,发酵液中酒精浓度为80.0g/L,总糖转化率为90％。
A set of experiment results accomplished in shake flask to reveal the influence of limiting oxygen supplement on the alcoholic fermentation performance of Schizosaccharomyce pombe floes was presented. It was shown that the supply of limiting oxygen reduced the produce of organic acids with ethanol producing, and decreased the decline of yeast activity. It was benefitted to realize the continuous fermentation in suspended-bed bioreactor. in which the limiting air was supplied to maintian the suspension state of yeast floes. The high average productivity of 13. 2 g(EtOH)/L. h with the dilution rate of 0. 165/h was obtained in device consisted with three reactors in series.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1993年第1期11-16,共6页
Food and Fermentation Industries
关键词
絮凝颗粒酵母
乙醇
发酵
酵母
Continuous alcoholic fermentation, Yeast floes, Schizosaccharomyces pombe
