生淀粉高浓度酒精发酵的研究  

Studies on High Concentration Ethanol Fermentation of Raw Ground Corn by Saccharomyces sp. HO

作　　者：池振明[1] 刘自镕[1] 

机构地区：[1]山东大学微生物学系,济南250100

出　　处：《生物工程学报》1994年第2期130-134,共5页Chinese Journal of Biotechnology

基　　金：国家教委回国人员科研资助费资助

摘　　要：本研究利用国内常用的糖化酶制剂糖化生玉米面中的淀粉,同时接种酵母菌,在30℃下,探讨了玉米淀粉的高浓度酒精发酵工艺。选择到了一株产高浓度酒精酵母菌,H0菌株。发酵温度为30℃、pH4—5、加糖化酶量为每克原料300单位、酵母接种量3％(v/v)和原料加量为33.0％(w/v)时,这株酵母菌在70小时内可产生17.5％(v/v)的乙醇。如果原料加量为36.0％(w/v)时,该菌株在96小时内可以产生18.0％(v/v)的乙醇。在前一种加料情况下,成熟发酵醒中的pH为5、残还原糖为0.19％、残总糖为3.5％。在后一种加料情况下,成熟发酵醪中的pH为5、残还原糖为0.81％、残总糖为5.1％。In this study high concentration alcoholic fermentation coordinated with saccharification from raw ground corn starch was performed at 30℃ , pH 4-5, in batch culture using Saccharomyces sp. HO which was constructed by hybridization in this laboratory and the glucoamylase preparation produced on large scale in China. The optimal conditions for highconcentration ethanol production were that the amount of the glu-coamylse preparation was 300 units per gram of raw ground corn, the inoculum size of the yeast was 2. 7 × 106 cells/ml, the fermentation temperature was 30℃, the starting concentration of raw ground corn starch was 33. 0% (w/v), and the fermentation period was 70 hours. At the end of fermentation, 17.5% (v/v) ethanol was yielded, with 0. 19% reducing sugar, 3. 5% total sugar and 16.0% cell viability remaining in the fermented mash. In the case of 36. 0% (w/v) of the initial raw ground corn concentration, the strain could produce 18.0% (v/v) ethanol, leaving 0. 81% reducing sugar and 5.1% total sugar in the media. We found that the glucoamylase preparation which is uaually employed for saccharification of cooked starch could be used for efficient saccharification of raw ground corn starch.

关 键 词：生淀粉 乙醇 发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]