PVA共固定化双菌种发酵葛根酒的研究  

Fermentation of Radix Pureariae Wine by PVA Co-Immobilized Two Microorganisms

作　　者：王克明[1] 

机构地区：[1]浙江科技学院生物化学系,杭州310012

出　　处：《酿酒》2005年第4期66-68,共3页Liquor Making

摘　　要：采用PVA为载体共固定化酿酒酵母和产香酵母发酵葛根,酿造葛根酒。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二种菌种菌量的最佳配比为3(1,发酵温度20℃,共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,共固定化细胞连续发酵稀释速率0.12/h其发酵时间为0.5d左右。经2000d连续发酵实验,PVA固定化细胞粒子的机械强度良好.Radix pureariae wine was made by co-immobilized system of Saccharomyces cerevisiae and S.fragrns with PVA as carries. A comparative study on batch and continuous fermentation with mixed free yeast ells and co-immobilized cells were carried out ,leading to setting up of corresponding kinetics models. The results showed that optimum conditions for the fermentation are : the ratio of Sa-charomyces cerevisiae and Sacchromyces fagrans for inoculation is 4(1;temperature is 20; packing ratio of the gel particles for batch and continuous fermentation are 0.25 and 0.5 respectively;and the duration for mixed free cellfermentationis7days, the duration for co-immobilized continuous fermentayion is 0.5 day,with 0.12/h dilution rate.The mechanical strength of the immobilized cell parti cles was remained in good condition after 160'days continuous fermentation.

关 键 词：发酵动力学 双菌种 葛根酒 共固定 PVA 

分 类 号：TS261.42[轻工技术与工程—发酵工程] TS262.39[轻工技术与工程—食品科学与工程]