摘要
对混合固定化克鲁维酵母和固定化酿酒酵母连续发酵乳清生产燃料乙醇进行了研究。结果表明,对比双柱式连续发酵,混合菌株单柱式连续发酵工艺较好,发酵周期缩短为36 h,酒精度达到了4.7%vol。
Continuous fermentation of cheese whey powder （CWP） by immobilized Kluyveromyces marxianus and Saccharomyces eerevisive to produce fuel ethanol was studied. The results showed that single-column continuous fermentation by mixed strains was better than double-column continuous fermentation （it could shorten fermentation period to 36 h and alcolicity could reach up to 4.7 %vol）.
出处
《酿酒科技》
2010年第2期20-22,26,共4页
Liquor-Making Science & Technology
基金
天津市应用基础及前沿技术研究计划重点项目(09JCZDJC17900)
天津科技大学科学研究基金资助(20080203)
2009-2010学年天津科技大学实验室开放基金项目资助
关键词
燃料乙醇
固定化
酵母
乳清粉
fuel ethanol
immobilized
yeast
whey powder
