摘要
酵母菌在乙醇发酵过程中,随着发酵进行乙醇逐渐积累将抑制发酵过程的进行,导致酵母菌的生长速率和发酵效率下降。为了消除发酵过程的这种抑制作用,根据乙醇的易挥发性,可以用N2作为载气,将发酵液中乙醇载出,从而降低发酵液中的乙醇浓度,提高乙醇发酵效率。本试验研究了在不同底物浓度条件下,乙醇气提发酵过程中发酵性能随时间变化情况。研究结果表明随着葡萄糖浓度从50 g/L增加到150 g/L,乙醇产量逐步增加,葡萄糖消耗完全;但当葡萄糖浓度达到200 g/L时,残余葡萄糖量增加,乙醇产量下降;而在气载条件下当葡萄糖初始浓度为150 g/L时酵母菌乙醇发酵性能最好,同时载气能有效消除产物乙醇对酵母菌乙醇发酵的抑制作用。这一研究结果对指导酿酒生产具有重要参考意义。
In the process of ethanol fermentation, the gradual accumulation of ethanol would inhibit the progress of fermentation, showing that the growth rate and fermentation efficiency of yeast decreased. In order to eliminate such an inhibition, the sparge of nitrogen as carrier gas can strip ethanol out of the fermentation liquid by utilizing the effumability of ethanol. As a result, the ethanol concentration in the fermenta- tion liquid can be reduced, thereby improving the efficiency of the ethanol fermentation. This experiment investigates how the performance of fermentation changes over time in the process of gas stripping ethanol fermentation, under the condition of different suhstrate concentrations. The results showed that as the glucose concentration increased from 50 to 150 g/L, ethanol yield gradually increased and the glucose con- sumed completely. However, when the glucose concentration was up to 200 g/L, the residual amount of glucose in the fermentation liquid in- creased and the ethanol yield decreased.
出处
《西南农业学报》
CSCD
北大核心
2014年第3期1062-1066,共5页
Southwest China Journal of Agricultural Sciences
关键词
气提
乙醇
葡萄糖
发酵
Gas stripping
Ethanol
Glucose
Fermentation
