高发酵活力面包酵母的高产率流加培养策略研究

Fed batch Culture Strategy for High Yield of Baker's Yeast with High Fermentative Activity

首先优化了面包酵母生产过程中分批培养阶段的操作条件，然后在连续培养实验的基础上，确定了面包酵母流加培养的最佳参数，并得出了发酵活力与比生长速率之间的关联式。根据这一关联式和指数流加培养模式，提出了两阶段控制比生长速度的流加培养策略。研究结果表明：采用初糖浓度为１５～３０ｇ／Ｌ、残糖控制浓度为３～６ｇ／Ｌ以及分阶段控制搅拌转速以提供不同的传氧速率；应用提出的流加培养策略进行面包酵母培养，在产率达到０４３２ｇ／ｇ的同时发酵活力达到１１８０ｍｌ。

In this paper, the operational conditions of batch culture stage in baker's yeast production were optimized at first. Based on the determination of optimal parameters for fed batch culture from continuous culture, a correlation, which describes the relationship between fermentative activity ( FA ) and specific growth rate (μ), was obtained. Combining this correlation and the exponential fed batch culture equation, a fed batch culture strategy was developed to get high yield and high fermentative activity by controlling μ in different stages. The results showed that:(1) when the initial and residual sugar concentration was controlled to be 15～30g/L and 3～6g/L, respectively, and different stirring speed was applied at different stages to provide optimal oxygen transfer conditions;(2) the proposed fed batch culture strategy was used in fed batch culture, the yield of baker's yeast could reach 0.432g/g with high fermentative activity(1180ml). Thus, the unitary of high yield and high fermentative activity was realized.