【作者】 魏培莲； 张良佺； 尤玉如； 王怡耿；

【Author】 Peilian Wei Liangquan Zhang Yuru You Yigeng Wang (Department of Biological and Chemical Engineering Zhejiang University of Science and Technology,Hangzhou,310023)

【机构】 浙江科技学院生物与化学工程学院；

【摘要】 本文是以海藻酸钠为载体,对醋酸杆菌进行了固定化。利用平板菌落计数法建立了菌体密度与菌体数量之间的换算关系,换算公式为 y=402．88x,单位为107个/毫升。控制发酵液中的酒精浓度分别为4．5%、5%和6%,分别测定了发酵过程中乙醇和葡萄糖的消耗情况、乙酸的生成情况以及菌体的生长情况,揭示了固定化醋酸杆菌发酵过程中的底物消耗、产物生成和菌体生长规律,为固定化醋酸杆菌的发酵工艺控制和动力学模型的建立提供了详实的实验数据。更多还原

【Abstract】 Acetobacter was immobilized with sodium alginate as the carrier.Correlationship between OD value of cell suspension and cell concentration was given out,the equation was y= 402.88x.At different initial concentrations of ethanol as 4.5%,5% and 6% in fermentation media, consumption of ethanol and glucose,production of vinegar and cell growth were determined during fermentation cycle.This work revealed the fermentation characteristics of immobilized Acetobacter and provided available data for fermentation control and kinetic modeling.更多还原