基于生理学参数的低糖酵母发酵过程优化

Optimization of Lean Dough Yeast Fermentation based on Physiological Parameters

以低糖酵母发酵过程为研究对象,对发酵过程中的生理参数呼吸商(RQ)、二氧化碳释放速率(CER)和氧气吸收速率(OUR)等参数变化进行了检测和分析。以RQ值作为主要在线指导参数,通过耦合RQ优化发酵过程中的碳源流加速率,使得低糖酵母干物质总量由1 125 g提高到了1 650 g。通过这种优化控制生理参数RQ的方法实现了低糖酵母发酵过程的优化,有效提高了低糖酵母的发酵产量。

This paper was focused on the study of lean dough yeast fermentation, and the relationship of the parameters such as respi- tatory quotient （RQ）, carbon dioxide evolution rate （CER） and oxygen uptake rate （OUR） were detected and analyzed in the course of fermentation. RQ was utilized as the main online guidance parameter, the total dry matter increased from 1 125 g to 1 650 g through optimizing the adding rate of carbon source coupled with RQ. Therefore, through analyzing and optimizing RQ value, the fermentation yield of lean dough yeast was improved effectively.