无机盐对新型固定化酵母蔗汁酒精发酵的影响

Effects of Inorganic Salts on the Ethanol Fermentation of Sugarcane Juice with Novel Immobilized Yeasts

摘要:

以甘蔗作酒精酵母的固定化载体，以蔗汁为发酵培养基进行酒精发酵，通过电镜观察，酒精酵母不仅能吸附在甘蔗外表面，同时也能较好地吸附在甘蔗内部，比较固定化酵母与游离酵母数，发现固定化酵母数达到1011个/g，而游离细胞数只有107个/mL。通过考察不同浓度的CaCl2、MgSO4和KH2PO4对酵母酒精发酵性能的影响，发现1.0 g/L CaCl2和1.5 g/L KH2PO4可在最短时间内使二氧化碳生成速率达到最大值；而KH2PO4可明显地提高酒精发酵效率。

Abstract:

The Saccharomyces cerevisiea was immobilized on sugarcane in the absence of physico-chemical external supports and used for the alcohol fermentation of sugarcane juice. The distribution of yeast cells in the inner surfaces of sugarcane was confirmed by SEM. A large number of yeast cells were found to attach to the inner surfaces of sugarcane, among which the immobilized biocatalyst and the free cells were up to 1011 cells/g and 107 cells/mL, respectively. The effects of some inorganic salts, including CaCl2, MgSO4 and KH2PO4, on the immobilized yeast catalyzed fermentation were investigated. It was found that 1.0 g/L CaCl2 and 1.5 g/L KH2PO4 could greatly improve the production rate of CO2 to the highest value, and KH2PO4 could obviously enhance the efficiency of alcohol fermentation.