固定化酵母直接发酵甜菜汁生产燃料乙醇的研究  

Ethanol fermentation from sugar beet with immobilized yeast

作　　者：王治业[1,2] 杨晖[1,2] 赵小锋[1,2] 郭琪[1,2] 

机构地区：[1]甘肃省科学院生物研究所,甘肃兰州73000 [2]甘肃省工业微生物工程技术研究中心,甘肃兰州73000

出　　处：《中国酿造》2012年第8期61-62,共2页China Brewing

基　　金：甘肃省科技支撑计划项目(No:0804NKCA085)

摘　　要：为了简化发酵工艺、缩短发酵时间、提高发酵效率,采用聚乙烯醇凝胶作为包埋剂进行酵母固定形成固定化酵母产品,并将其直接发酵甜菜汁进行燃料乙醇生产技术研究,结果表明,固定化后的酿酒酵母接种量为15%时,甜菜发酵液中酒精含量最高,达到9.41%vol,其他接种量都有所降低。利用固定化酵母进行甜菜酒精发酵比对照组酒精平均值提高了2.86%。连续9批次发酵且期间不进行灭菌处理,产酒稳定。因此,利用固定化酵母直接发酵甜菜汁生产燃料乙醇是可行的。In order to improve the fermentation process, yeast were immobilized by polyvingyl alcohol to evaluate the ethanol production from sugar beet. The results showed that the highest concentration of ethanol （9.41%vol） was obtained when immobilized Saccharomyces cerevisiae amount was 15%. The average content of ethanol by immobilized yeast was 2.86% higher than that of the control. It was stable after 9 batch fermentations without sterilization, which indicated that immobilization of yeast is feasible to produce ethanol from sugar beet.

关 键 词：固定化酵母 甜菜 燃料乙醇 

分 类 号：S216.2[农业科学—农业机械化工程]