海藻酸锰固定化酵母在木薯淀粉酒精发酵工艺中的应用研究

Application of manganese alginate immobilized yeast in tapioca starch alcoholic fermentation

利用Mn2+对Ca2+置换后形成的海藻酸锰固定化酵母细胞对木薯淀粉双酶法水解后的糖化液进行发酵。正交试验对海藻酸锰固定化细胞的固化条件和发酵条件进行了优化,固定化最佳条件为CaCl2浓度0.2mol/L,海藻酸钠浓度2.0%,MnSO4浓度1.2%。发酵最佳条件为初还原糖浓度20%,颗粒填充率30%,发酵液pH值为5.0。强度实验表明,海藻酸锰固定化酵母细胞的耐磷酸盐能力是海藻酸钙固定化酵母细胞的3倍左右。对海藻酸锰、海藻酸钙固定化酵母细胞进行13批次发酵对比试验,表明第3批次后海藻酸锰固定化酵母细胞的糖利用率和酒精度都比海藻酸钙固定化酵母细胞要高。

The saccharified liquid of two-enzyme hydrolyzed tapioca starch was fermented by yeast immobilized with manganese alginate formed after displacement of Ca^2＋ in calcium alginate with Mn^2＋. Conditions of immobilization and fermentation of manganese alginate immobilized yeast were optimized through orthogonal experiments. The optimum immobilization conditions were obtained as follows： calcium alginate 0.2mol/L, sodium alginate 2.0%, and manganese alginate 1.2%. And the optimal fermentation conditions were obtained as follows： reducing sugar 20%, ratio of particle filling 30%, pH value 5.0. Phosphate tolerance of yeast immobilized with manganese alginate was about three times as that of calcium alginate. Study on thirteen batches fermentation indicated that, after the third batch, rate of sugar usage and alcohol content in fermentation with manganese alginate immobilized yeast was significantly higher than that with calcium alginate.