面包酵母新型半连续发酵工艺研究

Study on new semi-continuous fermentation process of baker's yeast

对关乎面包酵母细胞货架期的细胞内的海藻糖积累条件和酵母菌体得率等进行了研究。结果表明:发酵前期对菌体进行碳源限制并不会引起海藻糖的提前积累,在发酵后期对菌体进行溶氧限制可以提高菌体得率,同时不会引起海藻糖含量的降低。基于此研究结果提出了新型半连续发酵工艺,平均生产效率提高到3.7g/(L·h),比原始工艺提高了60.8%。

In this paper, the trehalose accumulation conditions and cell yield of baker＇s yeast were studied. The results showed that the limitation of carbon source in the early stage of fermentation did not cause the accumulation of trehalose in advance. Dissolved oxygen limit in the later stage of fermentation could increase the cell yield without re- ducing the trehalose content. Based on the results of this study, a novel semi - continuous fermentation process was proposed. The average production efficiency was increased to 3.7 g/（L · h） , which was 62.7% higher than that of the original process, which provided a new idea for efficient production of highly active yeast.