摘要
本文报道了以薯干粉为底物原材料,用两个酿酒酵母1308~#和5~#,以90、135、185,285g/L(以葡萄糖含量计)4个不同底物浓度进行间歇式酒精发酵过程中的动力学研究,在所得大量实验数据的基础上,经计算机处理,建立了新的动力学模型.并且用这个模型可以确定产物抑制发生的时刻,本文还指出:薯干粉原料发酵最适底物浓度为90—135g/l.
The kinetic consideration about the study of batch alcoholic fermentation of starch hydrolysate of batata was reported for four different initial glucose concentration,namely 90,135,185,285g/1,and 5~# and 1308~# saccharomyces cerevisiae yeast strains in fermentation. Based on a lot of experimental data,a new kinetic model r=Ae^(B(?))[1- (P/P_m)]~n was proposed to evaluate the influences of substrate and product inhibition on the specific yeild.The experimental results showed that A and B in the kinetic model were the parameters which represented the substrate inhibition degrees respectively:A value was dependent on not only the substrate concentrations,but also the species of yeast strains,while B value dependent on the substrate concentrations only,but independent on the species of yeast strains.The exponent n was a parameter which indicated the pro- duct inhibition degrees.Moreover,the time at which the product inhibition effect happened could be determined by this model.For the above substrate, the product inhibition occured at about 1/2 P_m for 1308~# strain and 1/3P_m for 5~# strain respectively.The optimal range of substrate concentration covered 90-135g/1.
