海藻酸钠-PVA固定化酿酒酵母制备工艺的优化  

Optimization of the Techniques of S.cerevisiae Immobilization by Sodium Alginate and PVA

作　　者：薛亮[1,2,3] 黄祖新[1,2,3,4] 罗招城[2] 曹翠辉[2] 陈由强[1,2,3,4] 陈如凯[1] 

机构地区：[1]农业部甘蔗生理生态与遗传改良重点开放实验室,福建福州350108 [2]福建师范大学生命科学学院,福建福州350108 [3]教育部工业微生物工程研究中心,福建福州350108 [4]发育与神经生物学福建省高等学校重点实验室,福建福州350108

出　　处：《酿酒科技》2009年第2期27-30,共4页Liquor-Making Science & Technology

基　　金：福建省自然科学基金(No.2007J0325);农业部"948"项目(No.2006G37)

摘　　要：利用海藻酸钠与PVA混合载体来固定化酿酒酵母,通过试验测定分析在不同条件下固定化酿酒酵母的发酵性能、机械强度,并对酿酒酵母固定化制备工艺条件进行优化,以达到提高固定化酿酒酵母发酵效果。结果表明,2%的海藻酸钠和7%的PVA混合制成的酿酒酵母固定化颗粒传质性能和颗粒强度较佳;工艺优化最佳方案为A1B3C3,即当CaCl2溶液的浓度为1%和硼酸溶液的浓度为4%时,分阶段固化时间为在1%的CaCl2溶液中固化12h后转入4%的硼酸溶液中再固化12h,以其制备的酿酒酵母固定化颗粒发酵甘蔗汁产生的酒精含量最高。Sodium alginate and PVA were used for S.cerevisiae immobilization. The fermentation performance and mechanical intensity of immobilized S.cerevisae under different conditions were determined and S.cerevisiae immobilization techniques were optimized to improve the fermentation performance of immobilized S.cerevisiae. The results showed that S.cerevisiae immobilization by 2 % sodium alginate and 7 % PVA had the best mass transfer performance and strength, and the best technical optimization program was A1B3C3 （ 12 h immobilization in CaCl2 solution （its concentration was 1%） and then 12 h immobilization in boric acid solution （its concentration was 4 %）, sugarcane juice fermented by such immobilized S.cereviaiae could produce the highest alcohol content）.

关 键 词：微生物 酿酒酵母 海藻酸钠 PVA 固定化 发酵 

分 类 号：Q814[生物学—生物工程]