木薯全粉原料下固定化酵母吸附和发酵的影响

Effect of Immobilized Yeast on Adsorption and Fermentation of Cassava Whole Powder

固定化技术在多领域取得了成功,为研究固定化酵母的发酵水平,本文从木薯全粉原料为培养基的角度研究了固定化酵母在木薯产乙醇发酵中吸附及对发酵的影响。以2 L发酵罐的小试实验结果表明,木薯渣浓度较低有利于吸附固定,发酵周期也明显较短。其次,对载体装填密度进行了优化,结果发现8 g/L左右的装填量对吸附和发酵效果较好。

immobilization technology has been successful in many fields. In order to study the fermentation level of immobilized yeast, this paper studies the adsorption of immobilized yeast in cassava ethanol production fermentation and its influence on fermentation from the perspective of cassava whole powder as the culture medium. The results of small scale experiment in 2 L fermentor showed that the lower concentration of cassava residue was beneficial to the adsorption and fixation, and the fermentation cycle was obviously shorter.Secondly,the loading density of the carrier was optimized. The results showed that the loading capacity of about8 g/L was better for adsorption and fermentation.