【摘要】 研究了稀释率、流加糖浓度和初始酵母浓度对树干毕赤酵母单级连续发酵的影响。结果表明:稀释率对单级连续发酵影响较大,当流加糖浓度为45 g/L、稀释率为0.04~0.06 h-1时发酵效果较好,乙醇得率可达0.370~0.372 g/g,产率为0.586~0.754 g/(L.h)。在稀释率为0.06 h-1时,较为适宜的流加糖浓度为45 g/L,此时乙醇产率为0.785 g/(L.h)。只要稀释率和流加糖浓度确定,初始酵母浓度不会对达到"稳态"的单级连续发酵产生影响。当稀释率一定时,发酵40 h后基本可达到"稳态",此后各参数均稳定在一定范围内,可稳定连续发酵104 h。更多还原

【Abstract】 Effects of dilution rates,influent sugar concentration and initial yeasts concentration on single-stage continuous fermentation were investigated.The results showed that dilution rates had significant influence on continuous fermentation.When influent sugar concentration was 45 g/L,continuous fermentation arrived at a satisfactory purpose at dilution rates 0.04～0.06 h-1,ethanol yield for 0.370～0.372 g/g and ethanol productivity for 0.586～0.754 g/(L·h).At dilution rates 0.06 h-1,the preferable influent sugar concentration was 45 g/L,while ethanol productivity was 0.785 g/(L·h).If dilution rates and influent sugar concentration were determinated,initial yeasts concentration had little effects on single-stage continuous fermentation.Though single-stage continuous fermentation for total 288 h at two different dilution rates,the steady stage was obtained effects 40 h of continuous fermentation,and various parameters held stable for about 104 h.更多还原