作　　者： ; ;

机构地区： 贵州大学化学工程学院

出　　处： 《酿酒》 2008年第1期82-84,共3页

摘　　要： 利用磷酸根离子对海藻酸钙凝胶有软化、破坏作用的原理,来处理用海藻酸钠-PVA混合载体包埋制得的固定化细胞颗粒,可有效降低凝胶结构的紧密程度,增强其通透性,获得较好的传质效果,通过扫描电镜对凝胶颗粒结构的表征证实了实验效果。实验得出最好的磷酸根离子处理方式为:用0.8mol/L KH2PO4浸泡固定化细胞颗粒24h后再进行发酵生产。最后用多批次发酵实验验证了用磷酸根离子处理后的固定化酵母细胞的产酒、机械性能的稳定性。 The immobilized yeast cells were embedded by the mixing carriers of sodium alginate-PVA, then dealed with phosphate ion which can intenerates and destroys the calcium alginate. Thus the permeability and the effect of mass transfer of the immobilized yeast cells were im proved for loosening the gel structure. The optimum conditions were gained by the examinations. The result were that the immobilized yeast cells were dipped in 0.8mol/l KH2PO4 solution for 24 hours before the fermentation. Finally, the stability of yield and mechanical property of the immobilized yeast cells were testified by the repeating alcohol fermentation examinations.

关 键 词： 固定化酵母细胞 磷酸根离子 传质效果

领　　域： [轻工技术与工程] [轻工技术与工程] [理学] [理学]