固定化多菌种发酵海藻酒的研究  

Study on seaweed wine fermented with immobilized multi-strains

作　　者：王克明[1] 

机构地区：[1]浙江科技学院生物与化学工程系,杭州310012

出　　处：《中国酿造》2004年第11期7-10,共4页China Brewing

摘　　要：采用PVA固定化酿酒酵母和产香酵母发酵海带,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最佳配比为4:1,发酵温度20℃,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,固定化细胞连续发酵稀释速率0.12/h,发酵时间为0.5d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。The seaweed wine was fermented by immobilized system of Saccharomyces cerevisiae and S. fragrns with PVA as carrier. Comparative study on batch and continuous fermentation with mixed free yeast cells and immobilized cells were carried out, and relevant fermentation kinetics equations were set up. The results showed that optimum conditions for the fermentation were as follows, (1) the ratio of Saccharomyces cerevisiae and S. fragrns for inoculation was 4:1; (2) the temperature was 20℃; (3) packing ratios of gel particles for batch and continuous fermentation were 0.25 and 0.5 respectively; (4) duration for mixed free cell fermentation was 7 d; (5) duration for immobilized continuous fermentation was 0.5 d, with 0.12 /h dilution rate. Mechanical strength of immobilized cell particles remained well after 160-day continuous fermentation.

关 键 词：酵母 海藻酒 发酵动力学 聚乙二醇 固定化细胞 

分 类 号：Q814.2[生物学—生物工程] TS262.7[轻工技术与工程—发酵工程]