共固定化双菌种发酵海藻酒动力学的研究  

Fermentative of seaweed wine by co-immobilized two microorganisms

作　　者：王宇光[1] 徐晖[2] 王克明[2] 

机构地区：[1]烟台大学化学与生物理工学院,山东烟台264005 [2]浙江科技学院生物与化学工程学系,浙江杭州310012

出　　处：《浙江科技学院学报》2003年第1期4-8,共5页Journal of Zhejiang University of Science and Technology

基　　金：教育部高等学校国家重点实验室访问学者基金资助 (FB -C -2000)

摘　　要：采用PVA为载体共固定化酿酒酵母和产香酵母发酵海藻,酿造海藻酒,对游离细胞与固定化细胞的分批发酵和连续发酵的动力学进行了研究并建立了相应的发酵动力学方程。实验结果表明 :酿酒酵母和产香酵母两种菌种菌量的最佳配比为4∶1,发酵温度20℃,共固定化细胞分批发酵和连续发酵凝胶粒的充填系数分别为0.25和0.5,游离混合细胞的发酵时间为7d,共固定化细胞连续发酵稀释速率0.12/h其发酵时间为0.5d左右。经160d连续发酵实验,PVA固定化细胞粒子的机械强度良好。Seaweed wine was made by co_immobilized system of Saccharomyces cerevisiae and S.fragrns with PVA as carries.A comparetive study on batch and continuous fermetation with mixed free yeast cells and co_immobilized cells were carried out,leading to setting up of cores_ponding kinetics models.The results showthat optimum conditions for the fermentation are:1.the ratio of Saccharomyces cerevisiae and Sacchromyces fagrans for inoculation is4∶1.2.temperature is20℃.3.packing ratio of the gel particles for batch and continuous fermentation are0.25and0.5respectively.4.duration for mixed free cell fermentation is7days.5.duration for co_immobilized continuous fermenˉtation is0.5day,with0.12/h dilution rate.The mechanical strength of the immobilized cell particles was remained in good condition after160days continuous fermetation.

关 键 词：共固定化 双菌种 海藻酒 发酵动力学 PVA 

分 类 号：TS261.43[轻工技术与工程—发酵工程]