摘要
采用陶瓷载体固定化酵母细胞进行啤酒主发酵,将陶瓷载体与海藻酸钙载体做了对比试验.对啤酒主发酵的表观动力学进行了探讨.分析了底物流速、发酵温度对发酵速率的影响.实验结果表明,表观动力学常数不仅与流速和温度有关,还与载体结构密切相关.认为陶瓷载体优于海藻酸钙载体.
Ceramic support was used to immobilize yeast cell in beer fermentation in comparison with the Ca-alginet gel support. The apparent kinetics of beer fermentation was studied. It was found that the velocity of beer fermentation was influenced by the flowrate of substrate and the temperature of the fermentation. Results indicated that the apparent kinetic parameters were not only influenced by the flowrate of substrate and the temperature of fermentation but also by the structure of support. It was thought that the ceramics was better than Ca-alginet gel as a support to immobilize the yeast cells.
出处
《江西科学》
1991年第3期149-153,共5页
Jiangxi Science
关键词
啤酒发酵
陶瓷载体
酵母细胞
Beer fermentation, Ceramic support, Immobilized yeast cell
