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酿酒酵母(Saccharomyces cerevisiae)利用可发酵性糖生成乙醇的过程与效率受多种环境因素的影响。研究乙醇形成的动力学有利于理性认识乙醇形成机理,为放大与优化工艺条件提供理论指导。对Logistic模型方程重新参数化,将酵母生长动力学方程类比乙醇生成动力学,拟合性很好,对不同初始浓度还原糖的乙醇同步糖化发酵过程进行Logistic模型方程模拟,给出了乙醇浓度的显式函数模型,用310g/L玉米粉物料浓度的同步糖化发酵工艺,首次揭示在酿酒酵母工业菌株能够承受的一定的糖化醪还原糖浓度范围内,尽可能提高还原糖浓度至上限,可以缩短发酵周期,提高可发酵性糖转化为乙醇的转化率。这对于优化乙醇工业生产工艺条件、提高生产效率具有较重要的实践指导意义与应用价值。
The process and efficiency of Saccharomyces cerevisiae using fermentable sugars to produce ethanol is influenced by a variety of environmental factors. Studying the kinetics of ethanol formation is helpful for understanding the formation mechanism of ethanol rationally and providing theoretical guidance for enlarging and optimizing the technological conditions. Logistic model equations were re-parameterized. The kinetics of growth kinetics of yeast model was better than that of ethanol. The logistic model equation of ethanol simultaneous saccharification and fermentation of different initial reducing sugars was simulated, and the ethanol concentration An explicit function model was developed for simultaneous saccharification and fermentation with 310 g / L maize meal concentration. It was first revealed that within the range of the certain mash reducing sugar concentration that the industrial strains of Saccharomyces cerevisiae can withstand, reducing the sugar concentration to the upper limit as much as possible can be shortened Fermentation cycle, increasing the conversion of fermentable sugars to ethanol. This has important practical guiding significance and application value for optimizing the process conditions of ethanol industrial production and improving the production efficiency.