塔式罐连续培养面包酵母研究

A STUDY OF CONTINUOUS CULTURE OF BAKER'S YEAST IN A TOWER BIOREACTOR

使用塔式生化反应器连续培养面包酵母,对发酵液进行恒浊和恒化控制,并与间歇面包酵母培养法比较。结果表明,在46L试验室发酵罐中,以稳态时平均稀释速率0.2～0.3h^(-1)和通气速率4.8m^3/h～5.2m^3/h培养面包酵母为佳,连续稳态时间平均可达40h左右。干酵母对糖得率,连续培养法比间歇法培养略有增加,活力和间歇法相当,而生产速率增加了3～4倍。

A comparative study was made of continuous culture of baker-s yeast in a tower bioreactor with controlled turbistat and chemostat of the fermentation broth and the traditional batch culture. Best results were obtained with a dilution rate of 0. 2 - 0. 3 h~'in a laboratoty apparatus having a culture capacity of 46 L and under state equilibrium conditions and with an aerating velocity of 4. 8 - 5. 2 m3/h. The continuous tine lasted for about 40 h. A yield of 35 g dry cell weight/100 g glucose was gained, which was comparable to that of batch culture. The fermentative capacity of the two procedures appeared to be similar. However, production efficiency increased 3 to 4 times as compared with batch culture.