摘要
本文采用解析法对海藻酸钙为载体,以葡萄糖为底物进行酒精连续发酵的管式反应器内所呈现的固定化K字酵母酒精发酵动力学进行了较为系统的研究,建立了由6个方程组成的酒精生成动力学数学模型,并对此模型进行了应用方面的研究。结果表明:此动力学呈现葡萄糖的反竞争性和酒精非竞争性联合抑制的不可逆特征;其数学模型在所涉及的参数拟合及分别在不同反应器和浓度扩展时的发酵过程所进行的实际校验中,最大的算术平均百分误差为13.81%,在薯干糖化液的发酵动力学应用中,具有平均差为8.28%之良好预测精度;同时,通过模型中参数式计算得葡萄糖抑制的浓度范围为130—450g/L,而酒精抑制的浓度范围是3.07—16.45%(v/v)。
The ethanol fermentation kinetics of the immobilized K yeast cellson Ca-Alginate using tubular bioreactors was studied. A mathematicalmodel, which consists of 6 equations and describes the kinetics of etha-nol formation, was set up. Some applications of the model were discu-ssed. The results showed that the fermentation process had the kine-tics characteristics of combined inhibition: ethanol in noncompetitiveinhibition with irreversible performance and glucose in uncompetitiveinhibition. The maximun average percent deviation of the model calcula-tion was found to be 13.81% in the simulation of the model parametersand experiment examination of the model. The average percent devia-tion of the model prediction was showed to be 8.28% in the applicationof saccharified solution from sweet potato. The concentration range ofinhibition were obtained to be 130--450g/L on glucose and 3.07--16.45%(v/v) ethanol.
出处
《生物工程学报》
CAS
CSCD
北大核心
1991年第3期263-271,共9页
Chinese Journal of Biotechnology
关键词
固定化酵母
酒精
发酵动力学
模型
Immobilized K yeast cells
ethanol
fermentation kinetics
mathematical model
