固定化酵母-膜生物反应器连续发酵生产乙醇的研究  

A Study on Continuous Ethanol Fermentation by Immobilized Yeast Cell With a Membrane Bioreactor

作　　者：伍云涛[1] 丁文武[1] 邹庆[1] 汤晓玉[1] 杨芳[1] 徐瑶[1] 肖泽仪[1] 

机构地区：[1]四川大学化学工程学院,成都610065

出　　处：《酿酒》2008年第2期53-56,共4页Liquor Making

摘　　要：对固定化酿酒活性干酵母-硅橡胶膜生物反应器连续发酵生产乙醇进行了实验研究。对固定化酵母和游离酵母的发酵能力进行了比较,实验研究了系统在长期运行过程中的发酵反应动力学参数和膜传质动力学参数等基本性能。结果表明,酵母细胞固定化后,其发酵速度有明显提高;膜渗透汽化分离产物乙醇使发酵反应能够长时间连续稳定地进行,葡萄糖消耗率和乙醇体积产率都较间歇发酵有明显的提高;在连续运行中,发酵液中葡萄糖浓度控制在20～50g/L的范围内,乙醇体积产率为4.0g/(L·h),罐内乙醇浓度基本保持在45g/L左右,固定化酵母浓度维持在1.05×1010～2.15×1010个/克胶,发酵液中游离酵母浓度维持在0.02×1010～0.098×1010个/mL,膜的渗透通量和分离因子分别为300～500g/(m2·h)和3.6～7.2;实验系统连续运行了294h,收得渗透冷凝液4841.7g,平均质量分数为21.3%。An experimental study on continuous ethanol fermentation by immobilized yeast cell coupled with membrane pervaporation has been carried out in a silicon rubber membrane bioreactor. Distinction of fermentation performances between immobilized and free yeast cell has been cognized. The kinetic properties of fermentation and membrane pervapor＇ation in the bioreactor were experimentally measured and analyzed during long-term continuous operation. The final result indicated that the fermentation rate increased obviously owing to cell immo bilization. The fermentation in the silicon rubber membrane bioreactor could proceed continuously for a long time. The glucose utilization rate and ethanol productivity here was much higher than those of batch fermentation. An ethanol productivity of 4.0g·（L·h）^-1 was achieved while the glucose and ethanol concentration in the broth was maintained at 20-50·（L·h）^-1 and 45·（L·h）^-1, respectively, during the contin uous operation. The immobilized and free yeast cell density was maintained at 1.05×10^10～2.15×10^10 cells·g^-1 and 0.02×10^10～0.098×10^10 cells· mL^-1, respectively. Pervaporation flux and selectivity for ethanol were 300-500g·（m^2·h ）^-1 and 3.6-7.2, respectively. During fermenta tion of 294 hours, the total amount of permeate obtained was 4841.7 g with an average concentration of 21.3%（wt）.

关 键 词：固定化酵母 硅橡胶膜生物反应器 发酵 渗透汽化 乙醇 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]