摘要
采用ＰＶＡ为载体共固定化酿酒酵母和产香酵母发酵海藻，酿造海藻酒。对游离细胞与固定化细胞的分批发酵和连续发酵的动力学进行了研究并建立了相应的发酵动力学方程。实验结果表明：酿酒酵母和产香酵母二种菌种菌量的最佳配比为４∶１，发酵温度２０℃，共固定化细胞分批发酵和连续发酵凝胶粒的充填系数分别为０２５和０５，游离混合细胞的发酵时间为７ｄ，共固定化细胞连续发酵稀释速率０１２／ｈ，其发酵时间为０５ｄ左右。经１６０ｄ连续发酵实验，ＰＶＡ固定化细胞粒子的机械强度良好。
Seaweed
wine was made by co immobilized system of Saccharomyces cerevisiae and S.fragrans
with PVA as carries.A comparetive study on batch and continuous fermetation with mixed free
yeast cells and co immobilized cells were carried out,leading to setting up of coresponding
kinetics models.The results showed that optimum conditions for the fermentation are:1.the ratio
of Saccharomyces cerevisiae and Sacchromyces fragrans for inoculation is 4∶
1;2.temperature is 20℃;3.packing ratio of the gel particles for batch and continuous
fermentation are 0.25 and 0.5 respectively;4.duration for mixed free cell fermentationis 7
days.5.duration for co immobilized continuous fermentation is 0.5 day,with 0.12/h dilution rate.
The mechanical strength of the immobilized cell particles was remained in good condition after
160 days continuous fermetation.
出处
《生物工程学报》
CAS
CSCD
北大核心
1999年第3期362-367,共6页
Chinese Journal of Biotechnology
基金
山东省教委资助项目
华东理工大学生物反应器工程国家重点实验室开放课题
关键词
共固定化
双菌种发酵
固定化
海藻酒
发酵动力学
Co immobilized,seaweed wine, Saccharomyces
cerevisiae,S.fragrans ,kinetics,PVA fermentation
