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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (26): 160-162.

所属专题： 生物技术； 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

固定化酵母对能源甜菜乙醇发酵效果研究

史淑芝 代翠红 鲁兆新 罗成飞 马凤鸣 程大友   

  • 收稿日期:2011-03-08 修回日期:2011-04-15 出版日期:2011-10-15 发布日期:2011-10-15
  • 基金资助:

    国家科技部专项基金;农业部寒地作物生理生态重点开放试验室开放基金

Effect of Ethanol Fermentation with Immobilized Yeast on Energy Beet

  • Received:2011-03-08 Revised:2011-04-15 Online:2011-10-15 Published:2011-10-15

PDF (PC)

938

摘要：

为了提高酵母菌细胞的利用率和减少杂菌污染，采用固定化酵母的方法进行连续发酵。本研究采用海藻酸盐作为包埋剂进行ADY酵母固定化，结果表明：固定化后的ADY菌种用量为15%时，乙醇转化率最高，其他水平时均有所下降。酵母ADY固定化后的发酵效果优于未固定的同一菌种的发酵效果，且达显著水平。因此，利用包埋法进行酵母菌固定化效果较好，可连续多批次进行发酵试验。

关键词: 铁还原力, 铁还原力

Abstract:

In order to improve the utilization of yeast cells and reduce the other bacterial contamination, immobilized yeasts were used to ferment continuously. In this study, alginate was used as the embedding medium for immobilized yeast ADY. The results showed that: when the added immobilized ADY amount was 15%, the ethanol conversion rate was the highest, and in the other levels, they were declined. The fermentation result of immobilized yeast ADY was superior to that of the same free, and the test difference reached significant level. Therefore, the test effect by use of embedding method to immobilized yeast was better, and the fermentation tests could be done multi-batch continuously.