固定化细胞技术发酵玉米醪生产酒精的研究  

STUDIES ON THE CORN MASH FERMENTE TO ALCOHOL USING IMMOBILIZED CELL TECHNIQUE

作　　者：何秀良[1] 段俊英[1] 柴明[1] 鞠京丽[1] 蔡崇光[1] 马骏骅 张忠伟 徐宗仁 杨志敏 

机构地区：[1]中国科学院沈阳应用生态研究所,110015 [2]沈阳市老龙口洒厂

出　　处：《微生物学杂志》1993年第2期24-29,共6页Journal of Microbiology

摘　　要：本文报导了固定化酵母(S.cerevisiae 9064)批次发酵玉米醪生产酒精的研究。采用自制“多层分隔式生物反应器”在最适发酵条件下,成熟醪的终酒精浓度达10％(V/V)左右,发酵时间可由传统发酵的72h缩短到22h左右,酒精生产力提高了3倍。在吨级反应器连续运转试验时,固定化增殖酵母细胞活性稳定性可持续半年以上,PVA—凝胶粒的机械强度和弹性等以及醪液中酒精含量基本保持不变。This paper reports studies on the corn mash fermente to alcohol using immobilized yeast (S. cerevisiae 9064). Alcohol end-concentration of fermented beer reached about 10％(V/V) under suitable coditions of fermentation when was used the 'multilayer separatoion bioreactors' made ourself The fermentation time is from traditional 72h abbreviated to 22h. Conversion yield was more than 90％ and productivity of alcohol was ineresed three time. Active stability of immodilized growing cell was continuous working more than eight months when it was fermented continuously in ton grade reactors. The mechanical strength and elasticty of PVA-gel beads as well as alcohol content of mash were basic invariable.

关 键 词：酿酒酵母 固定化 细胞 发酵 酒精 

分 类 号：TS261.11[轻工技术与工程—发酵工程]