黑曲霉（Aspergillus　niger）和运动发酵单胞菌（Zymomonas　mobilis）共固定化细胞酒精发酵的研究  

Studies on Co-immobilisation of Asporaillus niger and Zymomonas mobilis for Direct Formentation of Starch to Ethanol

作　　者：郑晓冬[1] 楼建荣 吴金鹏[1] 

机构地区：[1]浙江农业大学食品科技系,美国Lexingto大学

出　　处：《生物技术》1994年第5期13-17,8,共6页Biotechnology

摘　　要：本研究将生产上常用的糖化菌（Ａｓｐ．ｎｉｇｅｒ３．４３０９）与酒精产生菌（Ｚ．ｍｏｂｉｌｉｓ）共同固定在海藻酸钙凝胶中，以淀粉为原料进行固定化细胞酒精发酵实验，并就ｐＨ、温度、通气量。淀粉浓度等对发酵的影响进行了探讨，认为当ＰＨ为５．０～５．５，温度为３０℃～３３℃时乙醇产率最高（Ｙｐ／ｓ可达０．３９）。而淀粉浓度、通气量对共固定化细胞酒精发酵有显著影响，二者存在着较强的交互作用，在发酵过程中根据淀粉粘度情况调节通气量将有助于提高乙醇产率。The production of ethanol from scorch using a co-immobilired cell svstemwas investigated. In this system, Aspergillus niger. was used as the amlylolytic microoganisms, and Zymemonas mobilis as the ethanol producar. The effect of pH temperoture and shaking speed, The fermental dynamic and grinciple of ethanol fermentation by co-immobilized cell were studied. The goghest Yp/s could be reached at pH 5. 0-5. 5, 30℃-33℃. Both the starch concentration and shaking speed had considerable effect on the ethanol fermentaion. It was found that the Y p/s could be increased by adujsting the shking speeding eccording to different viscositier of fermentation fluids.

关 键 词：黑曲霉 运动发酵 单胞菌 酒精 发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]