酵母菌与糖化酶共固定化木薯酒精连续发酵工艺研究  

Alcoholic Continuous Fermentation by Co-immobilization of Saccharifying Enzymes and Yeasts

作　　者：李魁[1] 

机构地区：[1]郑州工程学院,郑州450052

出　　处：《中国粮油学报》2005年第1期36-40,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：采用聚乙烯醇(PVA)为载体共固定化酵母菌细胞和糖化酶制剂,并以木薯为原料进行酒精连续 发酵工艺研究。实验结果表明,木薯酒精连续发酵的最佳工艺条件为:硫酸铵添加量为原料量的0.5%,α-淀 粉酶用量为5u/g,糖化酶的用量为150u/g,适宜pH值4.5,酵母菌细胞与糖化酶制剂共固定化凝胶颗粒填装 量为50%。在稀释速率为0.155h$C1、糖化醪总糖为119.8g·L-1、还原糖为80.33g·L-1、醪液在反应器中 停留时间为3.1h时,发酵醪酒精浓度为12.3%,成熟发酵醪残余总糖为2.72g·L-1,残余还原糖为0.6g· L-1,总糖利用率达96.91%。An alcoholic continuous fermentation using cassava as material, and by immobilization of glucoamylase preparation and yeasts using polyvinyl alcohol (PVA) gel as the carrier was studied. The fermentation conditions are optimized as follows: ammonium sulphate 5%, α-amylase 5u/g, glucoamylase 150u/g, pH 4.5, and packing ratio of the gel particles 50%. When the diluted rate, total saccharide, reducing sugar and the retention period of fermented liquid in reaction tank are 0.155h, 119.8g.L -1, 80.33g.L -1, and 3.1 hr respectively, the remaining total sugar is 2.72g.L -1, remaining reducing sugar is 0.6g.L -1, and the utilization rate of total sugar is 96.91% .

关 键 词：糖化酶 连续发酵 共固定化 酵母菌 总糖 酶用量 还原糖 木薯 酶制剂 稀释 

分 类 号：TS262[轻工技术与工程—发酵工程] S533[轻工技术与工程—食品科学与工程]