| 塔式罐连续培养面包酵母研究 |
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| 引用本文： | 张惟广,刘雁然.塔式罐连续培养面包酵母研究[J].西南农业大学学报,1994,16(4):344-347. |
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| 作者姓名： | 张惟广 刘雁然 |
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| 作者单位： | 西南农业大学食品科学学院，广州仲凯农学院，广州仲凯农学院 重庆 630716 |
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| 摘 要： | 使用塔式生化反应器连续培养面包酵母，对发酵液进行恒浊和恒化控制，并与间歇面包酵母培养法比较，结果表明，在４６Ｌ试验室发酵罐中，以稳态时平均稀释速率０．２－０．３ｈ＾－１和通气速率４．８ｍ＾３／ｈ～５．２ｍ＾３／ｈ培养面包酵母为佳，连续稳态时间平均可达４０ｈ左右。干酵母对糖得率，连续培养法比间歇法培养略有增加，活力和间歇法相当，而生产速率增加了３－４倍。
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| 关 键 词： | 发酵罐 发酵 面包酵母 |
A STUDY OF CONTINUOUS CULTURE OF BAKER'S YEAST IN A TOWER BIOREACTOR |
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| Zhang Weiguang.A STUDY OF CONTINUOUS CULTURE OF BAKER''''S YEAST IN A TOWER BIOREACTOR[J].Journal of Southwest Agricultural University,1994,16(4):344-347. |
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| Authors: | Zhang Weiguang |
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| Abstract: | A comparative study was made of continuous culture of baker-s yeast in a tower bioreactor with controlled turbistat and chemostat of the fermentation broth and the traditional batch culture. Best results were obtained with a dilution rate of 0. 2 - 0. 3 h~'in a laboratoty apparatus having a culture capacity of 46 L and under state equilibrium conditions and with an aerating velocity of 4. 8 - 5. 2 m3/h. The continuous tine lasted for about 40 h. A yield of 35 g dry cell weight/100 g glucose was gained, which was comparable to that of batch culture. The fermentative capacity of the two procedures appeared to be similar. However, production efficiency increased 3 to 4 times as compared with batch culture. |
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| Keywords: | fermenters continuous fermentation Saccharomyces/Saccharomyces cerevisiae |
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