共固定化双菌种发酵海藻酒的研究  

Fermentation of seaweed wine with coimmobilization of two microorganisms.

作　　者：王克明[1] 张冠生 

机构地区：[1]烟台大学生物化学系,山东省莱州市酿造厂

出　　处：《浙江大学学报（农业与生命科学版）》1997年第S1期82-86,共5页Journal of Zhejiang University:Agriculture and Life Sciences

摘　　要：采用酿酒酵母和产香酵母共固定化发酵海藻，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两种菌种的菌量最佳配比为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０．２５和０．５，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为０．１２／ｈ，其发酵时间约为０．５ｄ．A good technique making juice from seaweed with acid and enzymic hydrolysis was discussed. By this technique clarified juice with seaweed flavor was obtained . Investigation on kinetics of batch and continuous fermentation of seaweed wine with coimmobilizing two microorganisms were carried out. The ratio of inoculative quantity of Saccharomyces cerevisiae  and Sacchromyces fragrans 4∶1, temperature 20　℃,　dilution rate 0.12/h,packed ratio of immobilized cell gel for batch and continuous fermentation 0.25 and 0.5 respectively, 0.5 day of fermentation time for continuous fermentation with coimmobilized growing cells while 7 days for fermentation of free mixed cells are suitable for seaweed wine fermentation. 

关 键 词：共固定化 双菌种 海藻酒 发酵 动力学 

分 类 号：TS261.4[轻工技术与工程—发酵工程]