酵母融合子R36固定化细胞制备方法研究  

Study on the Technology of Immobilized Yeast R36 Preparation

作　　者：叶世超[1,2,3] 薛婷[1,2,3] 何文锦[1,2,3] 叶冰莹[1,2,3] 许旭萍[1,2,3] 包伟霞[1,2,3] 陈由强[1,2,3] 

机构地区：[1]福建师范大学生命科学学院,福建福州350108 [2]福建发育与神经生物学重点实验室,福建福州350108 [3]农业部福建甘蔗生物学与遗传育种重点实验室,福建福州350108

出　　处：《生物技术》2013年第4期59-64,共6页Biotechnology

基　　金：农业部现代农业产业技术体系建设专项资金(编号:CARS-20-4-4)资助

摘　　要：目的:探索适合固定化酵母酒精发酵的工艺条件。方法:通过研究复合载体,从而进行优化固定化条件的实验。结果:海藻酸钠浓度为4%,PVA浓度为2%,酵母菌体添加量为4%,氯化钙浓度为4%,硼酸2%;固定化时间12h是SA—PVA固定化小球制备的最适条件;固定化酵母小球保存在2%蔗糖溶液中是其适宜的保藏条件。结论:提高固定化酵母细胞的稳定性和酒精发酵性能。Objective： To explore immobilized yeast fermentation process conditions. Method： The sodium alginate - PVA was used as carri- er for immobilized yeast fermentation,and immobilization conditions were optimized. Result ：4% sodium alginate, 2% PVA, 4% calcium Chloride, 2% boric acid, 4% yeast addition level, 12h of immobilization time are optimal conditions of preparation for Sodium alginate - PVA beads ,the beads stored in 2% sucrose solution is the suitable storage conditions. Conclusion： The highest hardness,best stabilization and the best fermentation performance were obtained by the beads obtained under these conditions had.

关 键 词：酵母融合子 固定化酵母 条件优化 酒精发酵工艺 

分 类 号：Q815[生物学—生物工程]