发酵抑制物和环境因子对游离及固定化酵母发酵的影响  

Effects of Inhibitors and Circumstance Factors on Fermentation by Free or Immobilized Yeasts

作　　者：王杏文[1] 邱兴天[1] 季更生[2] 勇强[1] 余世袁[1] 

机构地区：[1]南京林业大学化学工程学院,江苏南京210037 [2]江苏科技大学生物与环境工程学院,江苏镇江212018

出　　处：《江西农业大学学报》2007年第5期833-836,共4页Acta Agriculturae Universitatis Jiangxiensis

基　　金：江苏省高技术研究计划项目(BG20053270);江苏省高校自然科学重大基础研究项目(06KJA22015)

摘　　要：研究固定化酵母和游离酵母在耐受副产物及产物乙醇抑制方面的表现,结果表明,固定化酵母耐受各种发酵抑制物能力均好于游离酵母,无论固定化酵母还是游离酵母发酵,其外源性添加发酵抑制物的临界浓度为甲酸4 g/L,乙酸4 g/L,乳酸15 g/L,乙醇40 g/L。另外固定化酵母耐受环境高糖渗透压及温度变化的能力同样强于游离酵母,在发酵初始糖浓达到100 g/L时,经36 h发酵,其发酵醪液中乙醇浓度为30.37 g/L,而游离酵母发酵乙醇浓度仅为23.65 g/L。在环境温度升至50℃时,游离酵母几乎不发酵,醪液中乙醇浓度仅为0.07 g/L,而固定化酵母发酵最终乙醇浓度为3.75 g/L。The influences of some byproducts and ethanol on fermentation by free or immobilized yeasts were investigated. The inhibition of those substances on free yeasts is stronger than that on immobilized yeasts. Only the concentration of inhibitors do not exceed given values, they have little influence on fermentation whether by free or immobilized yeasts. The critical concentration were： Methyl Acid 4 g/L, Acetic Acid 4 g/L, Lactic Acid 15 g/L, Ethanol 40 g/L. On the other hand, immobilized yeasts have better capability of sugar infiltration-resistance and heat-resistance compared to free yeasts. After 36 h fermentation by immobilized yeasts, initial sugar concentration of 100 g/L, the ethanol concentration in ferment solution was 30.37 g/L, which better than that of free yeasts 23.65 g/L. When temperature was 50℃, 3.75 g/L ethanol was produced by immobilized yeasts fermentation, while only 0.07 g/L ethanol by free yeasts fermentation.

关 键 词：游离酵母 固定化酵母 发酵抑制物 乙醇 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] Q532[生物学—生物化学]