摘要
为了优化耐高糖酵母发酵工艺,基于培养温度、摇床转速、装液量、初始p H、菌体接种量五个因素的单因素实验的结果,之后对装液量、初始p H、菌体接种量进行响应面优化实验。结果表明,最佳工艺条件为:培养温度30℃,摇床转速200 r/min,装液量8.4%,p H4.7,接种量7.4%,在此条件下,酵母细胞干重提高了55.72%。同时,利用5.0 L机械搅拌罐以溶氧反馈流加、恒速流加、间歇流加三种糖蜜补充方式进行酵母细胞培养,绘制生长曲线,发现以溶氧反馈流加方式补充糖蜜更有利于酵母繁殖,最大酵母湿重达到143.95 g/L,达到了耐高糖面包酵母高密度发酵的实验水平,确定了酵母最佳的流加补料方式。
In order to optimize the sugar-tolerant bread yeast fermentation process, the conditions including fermentation temperature, rotation speed, liquid volume, initial pH, inoculation amount were optimized by experiment of single factor at first. Based on the experimental result, liquid volume, initial pH, inoculation amount were chosen to study on response surface optimization. The experimental results indicated that the optimum conditions were as follows： temperature at 30 ℃, rotation speed 200 r/min, 8.4% liquid volume, pH4.7,7.4% inoculation amount.The condition increased dry weight of yeast by 55.72% .At the same time, by making growth curve to compare three methods including dissolved oxygen feedback feeding, constant feeding, intermittent feeding in 5.0 L mechanical stirring fermentation tank.It showed that the dissolved oxygen feedback feeding is best and the maximum wet yeast weight reached 143.95 g/L, the experiment reached the level of high density fermentation of sugar-tolerant bread yeast,and determine the optimal feedinq mode of yeast.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第18期208-212,共5页
Science and Technology of Food Industry
基金
国家高技术研究发展计划(863计划)-生物过程关键技术及装备开发(2012AA021201)
关键词
耐高糖面包酵母
响应面法
流加培养
优化
sugar-tolerant bread yeast
response surface method
feeding cultivation
optimization
