作　　者： (张观飞）; (陈卫军）; (陈文学）; (陈荣豪）; (陈朴森）; (陈海明）;

机构地区： 海南大学食品学院,海南海口570228

出　　处： 《热带作物学报》 2017年第8期1543-1548,共6页

摘　　要： 用酵母DV10发酵成熟椰子水并研究发酵过程中菌体浓度、底物浓度和产物浓度等变量随发酵时间的变化规律。应用Logistic方程和Leudeking-Piret方程建立了低醇度椰子水发酵过程中菌体生长、底物消耗和产物生成动力学模型,并对动力学拟合方程一阶求导,求出其发酵过程中菌种增长速率、酒精生成速率和底物消耗速率。方差分析结果表明:3个模型的拟合度分别为0.994、0.997、0.997,理论值和实验值的误差平均值分别为4.75%、4.36%和4.42%。因此,3个模型均可很好地阐明酵母DV10发酵低醇度椰子水过程的动态变化。 In this paper, coconut water was fermented by the yeast strain DV10 to study the changing law between concentrations of cell, substrate and production and fermentation time. The kinetic models of yeast growth, alcohol production and sugar consumption were established on the basis of Logistic and Leudeking-Piret equations, and the rates of them were calculated by solving the first derivative of their corresponding equations. According to the results of variance analysis, the fitting degree between the predictive value of kinetic models and experimental data were high （0.994, 0.997, and 0.997, respectively）, and average errors were less than 5% （4.75%, 4.36%, and 4.42%, respectively）, indicating that these models can clarify the dynamic changes of fermentation processes well.

关 键 词： 低醇度椰子水 发酵 动力学模型 非线性拟合 发酵速率