一株耐温酵母菌的生物学特性及其木薯酒精发酵特性(英文)

Biological and fermentative properties of a Thermotolerant yeast Strain in alcohol production from cassava flour

筛选得到一株适用于木薯淀粉酒精发酵的耐温性酵母菌株 ,并对该菌株的形态及部分生理和发酵特性进行了研究 .结果表明该菌株为一株耐热、耐酸和耐乙醇的酵母菌属菌 .其发酵最适温度为 34℃ ,最适初始 p H3.5.采用低温蒸煮工艺和 2 5% ( w/ v)木薯淀粉醪进行发酵 ,4 8h产酒精 10 .67% ( v/ v) ,淀粉酒精转化率达理论值的 93.1% 。

A thermotolerant yeast strain was screened for production of ethanol from cassava flour. Some morphological and physiological characteristics and the fermentation properties of the strain were investigated. Results indicated that it was a typical strain of Saccharomyces sp. with thermostability, relatively high ethanol resistance and low pH tolerance. The optical temperature and initial pH for alcoholic fermentation from 25%(w/v) of cassava flour in the fermentation broth were 34℃ and 3.5, respectively. Under these conditions and with a low temperature cooking process, 10.67%(v/v) of the ethanol could be obtained in 48 h with a yield rate of 93.1% based on the theoretical value of the starch content from cassava. The strain appeared suitable for ethanol production from cassava flour in industry.