耐高温酿酒酵母木薯乙醇发酵条件的优化  

Optimization of the Cassava Alcohol Fermentation Conditions for Thermotolerant Saccharomyces cerevisiae

作　　者：刘晓红[1] 宋瑶[1] 周梦舟[1] 缪礼鸿[1] 

机构地区：[1]武汉工业学院生物与制药工程学院,武汉430023

出　　处：《湖北农业科学》2012年第8期1654-1657,共4页Hubei Agricultural Sciences

基　　金：武汉市科技攻关资助项目(200960223065)

摘　　要：通过单因素试验和正交试验,对耐高温酿酒酵母(Saccharomyces cerevisiae)XG-1的木薯乙醇发酵的主要影响因素进行了研究。结果表明,在40℃高温培养条件下,XG-1对乙醇更加敏感,影响其木薯乙醇发酵,而影响木薯乙醇发酵各因素的主次顺序为发酵温度>接种量=发酵时间。木薯乙醇发酵最佳工艺条件为发酵液中木薯淀粉含量200 g/L,氮素[(NH4)2SO4]添加量8 g/L,XG-1接种量约1.0×107CFU/mL,发酵温度33℃,发酵时间72 h,发酵结束时发酵液中乙醇体积分数为13.1%,淀粉利用率为92.0%。The impact factors of cassava alcohol fermentation by a thermotolerant strain XG-1 of Saccharomyces cerevisiae were studied via single factor experiments and orthogonal design.The results showed that in 40 ℃,XG-1 was more sensitive to alcohol that affecting the cassava fermentation,and the effect of each factor was fermentation temperatureinoculated cell number = fermentation time.The optimum alcohol fermentation conditions were XG-1 inoculated cell number 1.0×107 CFU/mL;cassava starch concentration,200 g/L;fermentation temperature,33 ℃;and fermentation time,72 h;additive amount of（NH4）2SO4,8 g/L.The volume fraction of ethanol reached 13.1%;and the starch utilization rate reached to 92.0% under these conditions.

关 键 词：耐高温酿酒酵母(Saccharomyces cerevisiae) 木薯 乙醇发酵 影响因素 

分 类 号：S533[农业科学—作物学] TS261.43[轻工技术与工程—发酵工程]