【摘要】 利用海藻酸钠与PVA混合载体来固定化酿酒酵母,通过试验测定分析在不同条件下固定化酿酒酵母的发酵性能、机械强度,并对酿酒酵母固定化制备工艺条件进行优化,以达到提高固定化酿酒酵母发酵效果。结果表明,2%的海藻酸钠和7%的PVA混合制成的酿酒酵母固定化颗粒传质性能和颗粒强度较佳;工艺优化最佳方案为A1B3C3,即当CaCl2溶液的浓度为1%和硼酸溶液的浓度为4%时,分阶段固化时间为在1%的CaCl2溶液中固化12h后转入4%的硼酸溶液中再固化12h,以其制备的酿酒酵母固定化颗粒发酵甘蔗汁产生的酒精含量最高。更多还原

【Abstract】 Sodium alginate and PVA were used for S.cerevisiae immobilization. The fermentation performance and mechanical intensity of im-mobilized S.cerevisiae under different conditions were determined and S.cerevisiae immobilization techniques were optimized to improve the fer-mentation performance of immobilized S.cerevisiae. The results showed that S.cerevisiae immobilization by 2 % sodium alginate and 7 % PVA had the best mass transfer performance and strength,and the best technical optimization program was A1B3C3 ( 12 h immobilization in CaCl2 so-lution (its concentration was 1 %) and then 12 h immobilization in boric acid solution (its concentration was 4 %),sugarcane juice fermented by such immobilized S.cerevisiae could produce the highest alcohol content).更多还原