摘要
对酿酒酵母GGSF16不同初始葡萄糖浓度乙醇发酵进行研究,旨在了解不同初始葡萄糖浓度乙醇发酵过程,得到乙醇分批发酵的最适初始葡萄糖浓度。通过Logistic方程对乙醇发酵过程进行拟合。基于得到的拟合方程,对乙醇发酵过程中葡萄糖消耗、酵母生长及乙醇生成的速率进行比较。结果表明,随着初始葡萄糖浓度升高,发酵过程中葡萄糖消耗、酵母生长及乙醇生成的速率降低以及达到最大速率的时间滞后,从发酵结果综合比较乙醇浓度、葡萄糖利用率及发酵效率,初始葡萄糖浓度为286.5g/L的乙醇发酵结果较为理想,最终乙醇浓度达到133.14 g/L,葡萄糖利用率为99.07%,对总糖的发酵效率为90.95%。
The effects of different initial glucose concentration on ethanol fermentation by S.cerevisiae GGSF16 were investigated in order to sum up the optimum glucose concentration for ethanol batch fermentation. Through the fitting of ethanol fermentation process by Logistic equation, we obtained the fitting equation and could compare the rates of glucose consumption, yeast growth, and ethanol yield in ethanol fermentation with different initial glucose concentration. The results suggested that, with the increase of initial glucose concentration, the rates of glucose consump-tion, yeast growth, and ethanol yield reduced and presented the maximum time-lag eventually. As the initial glucose concentration was 286.5 g/L, satisfactory ethanol fermentation effects could be achieved （the final ethanol concentration was up to 133.14 g/L, glucose utilization rate was 99.07%, and the fermenting efficiency of total sugars reached up to 90.95%）.
出处
《酿酒科技》
北大核心
2014年第9期20-25,共6页
Liquor-Making Science & Technology
