PVA共固定化双菌种发酵海藻酒的研究  

Fermentation of Seaweed Wine by PVA Co immobilized two MicroorganismsThis Work Was Supported by Grant from the Education Commission of Shangdong Province.

作　　者：王克明[1] 

机构地区：[1]烟台大学生物化学系

出　　处：《生物工程学报》1999年第3期362-367,共6页Chinese Journal of Biotechnology

基　　金：山东省教委资助项目;华东理工大学生物反应器工程国家重点实验室开放课题

摘　　要：采用ＰＶＡ为载体共固定化酿酒酵母和产香酵母发酵海藻，酿造海藻酒。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４∶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１６０ｄ连续发酵实验，ＰＶＡ固定化细胞粒子的机械强度良好。Seaweed wine was made by co immobilized system of Saccharomyces cerevisiae and S.fragrans with PVA as carries.A comparetive study on batch and continuous fermetation with mixed free yeast cells and co immobilized cells were carried out,leading to setting up of coresponding kinetics models.The results showed that optimum conditions for the fermentation are:1.the ratio of Saccharomyces cerevisiae and Sacchromyces fragrans for inoculation is 4∶ 1;2.temperature is 20℃;3.packing ratio of the gel particles for batch and continuous fermentation are 0.25 and 0.5 respectively;4.duration for mixed free cell fermentationis 7 days.5.duration for co immobilized continuous fermentation is 0.5 day,with 0.12/h dilution rate. The mechanical strength of the immobilized cell particles was remained in good condition after 160 days continuous fermetation.

关 键 词：共固定化 双菌种发酵 固定化 海藻酒 发酵动力学 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]