木糖结晶母液发酵特性的研究

目的]探讨木糖结晶母液发酵特性,为开发利用木糖结晶母液提供依据。方法]利用酿酒活性干酵母,研究发酵过程中葡萄糖、木糖、阿拉伯糖、半乳糖含量的变化以及木糖结晶母液糖组分和含量的变化。结果]在发酵2 d以后,葡萄糖与半乳糖全部被转化,而木糖与阿拉伯糖浓度几乎不变。半乳糖的转化速度慢于葡萄糖。木糖结晶母液经12 d的发酵,葡萄糖完全转化,木糖没有明显变化,而阿拉伯糖色谱峰有所变化。发酵前,木糖结晶母液中含4种糖,木糖占56.6%;发酵后,含2种糖,木糖占81.2%。结论]发酵后,木糖结晶母液中糖组成由4种变成2种,木糖纯度得到了很大提高。

Study on Fermentation Characteristics of Crystallization Mother Solution of Xylose

Objective] The aim was to explore the fermentation characteristics of crystallization mother solution of xylose and provide the basis for its development and utilization.Method] The brewing active dry yeast was used to study the changes of sugar content of glucose,xylose,arabinose and galactose and that of sugar components and contents in crystallization mother solution of xylose in the fermentation process.Result] After fermentation for 2 d,the glucose and galactose were all transformed and the concn.of xylose and arabinose had little change.The conversion rate of galactose was slower than that of glucose.After the crystallization mother solution of xylose was fermented for 12 d,the glucose was all transformed,the xylose had no obviously change and the chromatographic peak of galactose had some change.Before fermentation,the crystallization mother solution of xylose included 4 kinds of sugar and the xylose accounted for 56.6%.After fermentation,it included 2 kinds of sugar and the xylose accounted for 81.2%.Conclusion] After fermentation,the sugar components in crystallization mother solution of xylose changed from 4 kinds to 2 kinds and the purity of xylose was improved greatly.