固定化酵母发酵海藻酒的研究  

Fermentation of Seaweed Wine with Immobilized yeast

作　　者：王克明[1] 

机构地区：[1]烟台大学

出　　处：《烟台大学学报（自然科学与工程版）》1995年第4期28-31,共4页Journal of Yantai University(Natural Science and Engineering Edition)

摘　　要：对游离细胞与固定化细胞的分批发酵动力学进行了研究并建立了相应的发酵动力学方程。在小型玻璃柱式反应器中进行连续发酵海藻酒的研究，确定了适宜的发酵工艺为：发酵温度１８～２０℃，固定化细胞凝胶珠充填系数０．５，稀释迷率０．１ｈ－１，发酵时间由游离细胞发酵７天缩短到０．５天左右。建立了柱式反应器固定化酵母海藻酒连续发酵的数学模型。A good technique making juice from seaweed with acid and enzymic hydrolysis is found.By this technique clarified juice with seaweed fldvor can be obtained. Investigation on kineties ofbatch and continuous fermentation of wine with immobilized yeast is carried out .the suitablecondition for seaweed wine fermentation is temperalture 1 8～29℃.dilution rate 0.1/h,packedratio of immobilized cell stel 0.5.The fermentation time is 0. 5 day for continus fermentationwith immobilized growing cells.

关 键 词：固定化酵母 海藻酒 发酵 动力学 

分 类 号：TS262.91[轻工技术与工程—发酵工程]