原位分离技术在乙醇发酵体系中的应用可行性研究  

Feasibility of Applying In-Situ Product Removal Technology in Ethanol Fermentation

作　　者：蔡闯 白从广[1] 罗霞[1] 毕研芳 CAI Chuang;BAI Congguang;LUO Xia;BI Yanfang(Jiangsu Yanghe Distillery Co. Ltd.,Suqian,Jiangsu 223800,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2019年第5期44-50,共7页Liquor-Making Science & Technology

摘　　要：原位分离技术(in-situ product removal technology)是目前发酵行业广泛采用的新型技术,在发酵过程中过多的产物会对发酵过程产生反馈抑制作用,并且也会产生一些对发酵菌具有毒副作用的代谢产物。原位分离可以促进反应向合成目标物方向进行,提高发酵产量,也能减少发酵结束后续分离纯化产物的工作量。在传统的白酒发酵工艺中也包含类似技术的操作步骤,但由于白酒发酵相对于其他发酵工业具有发酵菌体系复杂、发酵底物复杂、发酵产物复杂这三点难题,所以在白酒发酵生产中对于这一技术尚无系统性描述与科学的解释,本文以发酵体系中乙醇为例研究了原位分离技术在白酒发酵体系中的理论可行性。In-situ product removal technology is a new technology widely used in fermentation industry. During the fermentation, excessive products might inhibit the fermentation and produce some metabolites with poisonous side effects to fermenting yeast. ISPR will not only promote in-situ reaction synthesis of target product, improve fermentation yield, but also greatly reduce the workload of the subsequent purification of fermentation products. Traditional Baijiu fermentation technologies also include such kind of technical procedure;compared with other fermentation industries, Baijiu fermentation is quite complex (complex fermentation yeast, complex fermentation substrate, and complex fermentation products), accordingly, systematical description and scientific explanation of such kind of technology is zero at present. In this paper, we discussed the feasibility of applying ISPR in Baijiu fermentation process.

关 键 词：发酵 乙醇 原位分离发酵技术 比发酵量 发酵效率 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]