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| 固定化酵母对能源甜菜乙醇发酵效果研究 | |
| 引用本文： | 史淑芝 代翠红 鲁兆新 罗成飞 马凤鸣 程大友. 固定化酵母对能源甜菜乙醇发酵效果研究[J]. 中国农学通报, 2011, 27(26): 160-162 |
| 作者姓名： | 史淑芝 代翠红 鲁兆新 罗成飞 马凤鸣 程大友 |
| 作者单位： | 1. 哈尔滨工业大学食品科学与工程学院,哈尔滨,150090 2. 东北农业大学农学院,哈尔滨,150056 |
| 基金项目： | 国家科技部专项基金"能源甜菜品种选育及乙醇酿造工艺的研究"，农业部寒地作物生理生态重点开放试验室开放基金"利用能源甜菜发酵乙醇研究" |
| 摘 要： | 为了提高酵母菌细胞的利用率和减少杂菌污染，采用固定化酵母的方法进行连续发酵。本研究采用海藻酸盐作为包埋剂进行ADY酵母固定化，结果表明：固定化后的ADY菌种用量为15%时，乙醇转化率最高，其他水平时均有所下降。酵母ADY固定化后的发酵效果优于未固定的同一菌种的发酵效果，且达显著水平。因此，利用包埋法进行酵母菌固定化效果较好，可连续多批次进行发酵试验。 |
| 关 键 词： | 铁还原力 铁还原力 |
| 收稿时间： | 2011-03-08 |
| 修稿时间： | 2011-04-15 |
Effect of Ethanol Fermentation with Immobilized Yeast on Energy Beet |
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| Shi Shuzhi ,Dai Cuihong ,Lu Zhaoxin ,Luo Chengfei ,Ma Fengming ,Cheng Dayou. Effect of Ethanol Fermentation with Immobilized Yeast on Energy Beet[J]. Chinese Agricultural Science Bulletin, 2011, 27(26): 160-162 | |
| Authors: | Shi Shuzhi Dai Cuihong Lu Zhaoxin Luo Chengfei Ma Fengming Cheng Dayou |
| Affiliation: | Shi Shuzhi 1,Dai Cuihong 1,Lu Zhaoxin 1,Luo Chengfei 1,Ma Fengming 2,Cheng Dayou 1 (1 Food Science and Engineering School,Harbin Institute of Technology,Harbin 150090,2 Agricultural College,Northeast Agricultural University,Harbin 150056) |
| Abstract: | In order to improve the utilization of yeast cells and reduce the other bacterial contamination,immobilized yeasts were used to ferment continuously.In this study,alginate was used as the embedding medium for immobilized yeast ADY.The results showed that:when the added immobilized ADY amount was 15%,the ethanol conversion rate was the highest,and in the other levels,they were declined.The fermentation result of immobilized yeast ADY was superior to that of the same free,and the test difference reached signi... |
| Keywords: | continuous fermentation immobilized yeast embedding technique ethanol conversion rate energy beet |
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