固定化酵母粒子强化及其对甜高粱茎秆汁液乙醇发酵的影响

采用正交试验设计开展了三亚乙基四胺(TTA)和戊二醛(GLU)的浓度和处理时间对海藻酸钙固定化酵母粒子的化学强度影响的试验研究，并以甜高粱茎秆汁液为原料，在5 L的反应器中进行乙醇发酵试验，考察强化后的固定化酵母粒子对乙醇发酵的影响。结果表明，最优的固定酵母粒子强化处理的方案为：TTA浓度为0.5%，处理时间为120 min；GLU浓度为0.5%，处理时间为8 min。连续8批次的甜高粱茎秆汁液乙醇发酵试验结果表明，最优组合强化后固定化酵母粒子用于乙醇发酵时，平均乙醇得率和变异系数(CV%)分别为84.78%和8.08%，而未强化的固定化酵母籽子为84.32%和9.68%，可见，最优组合强化后的固定化酵母粒子的发酵性能略优于未强化的固定化酵母籽子。该文为固定化酵母发酵甜高粱茎秆汁液制取生物乙醇技术的研究提供了参考。

Stabilization of immobilized yeast and its influence on ethanol fermentation from sweet sorghum stalk juice

Triethylene-tetramine(TTA) and glutaraldehyde(GLU) were used to stabilize immobilized yeast particles. The orthogonal experiments were carried out to determine the effects of concentrations and treatment time of TTA and GLU on chemical stabilization of the immobilized yeast. The ethanol fermentation experiments were conducted in a 5 L bioreactor to investigate the influence of the stabilized immobilized yeast on ethanol fermentation of sweet sorghum stalk juice. The results showed that the optimum treatment for chemical stabilization of immobilized yeast particles was as follows: TTA concentration of 0.5%, TTA treatment time of 120 min, GLU concentration of 0.5% and GLU treatment time of 8 min. Eight batches ethanol fermentation results of sweet sorghum stalk juice in the 5 L bioreactor showed that the average yield of ethanol and coefficient of variation(CV%) were 84.78% and 8.08%, respectively, when the immobilized yeast particles stabilized by the optimum treatment were used for fermentation, while those of blank treatment were 84.32% and 9.68%, respectively. Therefore, the behavior of the stabilized immobilized yeast was slightly better than that of blank treatment. The research has provided a scientific reference for the researches of refining bioethanol from sweet sorghum stalk juice by immobilized yeast.