混合多菌种固定化发酵海带酒的研究

Stusy on the Fermentation Kelp Wine With Immobilized Mixed Multi-strains

采用固定化酿酒酵母和产香酵母发酵海带,酿造海带酒。对游离细胞与固定化细胞的分批发酵和连续发酵产酒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二种菌种菌量的最佳配比为4∶1,发酵温度20℃,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,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.

The kelp wine was fermented by immobilized system of Saccharomyccs ecrevisiae and S. fragrns with PVA as carries. A comparetive, study on batch and continuous fcrmetation with mixed free yeast ells and immobilized cells were carried oat ,leading to setting up of cores- pending kinetics models. The results showed that optimum conditions for the fermentation are ： 1. the ratio of Saccharomyces cerevisiac and Sacchromyces fagrans for inoculation is 4（ 1. 2. temperature is 20℃. 3. packing ratio of the gel particles for hatch and continuous fermentation are 0.25 and 0.5 respectively. 4.duration for mixed frec ceil fermentation is 7days. 5. duration for immobilized continuous fermentation is 0.5 day, with 0.12/h dilution rate. The mechanical strength of the immobilized cell particles was remained in good condition after 160＇ days continuous fermentation.