糖化酶与酵母共固定化酒精连续发酵研究初报  

PRELIMINARY STUDY ON ALCOHOLIC CONTINUOUS FERMENTATION BY CO-IMMOBILIZATION OF SACCHARIFYING ENZYMES AND YEASTS

作　　者：李廷生[1] 李魁[2] 刘玉其 

机构地区：[1]郑州工程学院学报编辑部,河南郑州450052 [2]郑州工程学院生物工程系,河南郑州450052 [3]通信信息报社编辑部,福建福州350001

出　　处：《郑州工程学院学报》2001年第3期6-8,共3页

摘　　要：用海藻酸盐凝胶固定化葡萄糖淀粉酶制剂和活性干酵母进行淀粉质原料糖化醪的酒精连续发酵研究 .结果表明在稀释速率为 0 1 5 5h- 1 、糖化醪总糖为 1 1 9 8g·L- 1 、还原糖为 80 33g·L- 1 、醪液在反应器中停留时间为 3 1h时 ,成熟发酵酵残余总糖为 3 7g·L- 1 、残余还原糖为0 6g·L- 1 、总糖利用率为 96 91 % .The alcoholic continuous fermentation using starchiness materials as saccharifying fermented materials to immobilize glucoamglase preparation and yeasts by alginate jell was studied. It showed that as diluted rate, total saccharide, reducing sugar and the retention period of fermented liquid in reaction tank were 0.155 h -1 ,119.8 g·L -1 ,80.33 g·L -1 , and 3.1 hrs respectively, the remaining total sugar was 3.7 g·L -1 , remaining reducing sugar was 0.6 g·L -1 ,and the utilization ratio of total sugar was 96.91%.

关 键 词：葡萄糖淀粉酶制剂 活性干酵母 共固定化 酒精连续发酵 

分 类 号：TS261.43[轻工技术与工程—发酵工程] TS262.2[轻工技术与工程—食品科学与工程]