CASA酵母固定化方法的研究

STUDY ON IMMOBILIZED METHOD OF YEAST OF CASA

为了增加同定化酵母的使用时间,本文在交联海藻酸钙包埋法的基础上,引入柠檬酸强化剂,制成柠檬酸强化海藻酸钙固定化酵母。它的机械强度与海藻酸钙无差別。由于柠檬酸的络合作用,阻止了钙离子的溶出,因此,在磷酸缓冲液中稳定。载体内微环境的改变,提高了发酵活性,使发酵时间缩短为16小时。

The Carrier of CASA was prepared by introducing citric acid as strength reagent into the method of cross-linked Ca-alginate to prolong servicetime of immobilized yeast. Its mechanical intensity was the same as the intensity of Ca-alginate. It is stable in phosphate buffer. Fermentation activity of immobilized yeast of CASA was increased because of improvement of microenvi ronment of carrier. Fermentation time was decreased to 16 hours.