[1]王连阳.固定化酵母细胞发酵生产酒精的研究[J].华侨大学学报(自然科学版),1994,15(1):92-96.[doi:10.11830/ISSN.1000-5013.1994.01.0092]
　Wang Lianyang.A Study of Ethanol Fermentation by Immobilized Yeast Cell[J].Journal of Huaqiao University(Natural Science),1994,15(1):92-96.[doi:10.11830/ISSN.1000-5013.1994.01.0092]
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固定化酵母细胞发酵生产酒精的研究()
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《华侨大学学报（自然科学版）》[ISSN:1000-5013/CN:35-1079/N]

卷:
第15卷
期数:
1994年第1期
页码:
92-96
栏目:
出版日期:
1994-01-20

文章信息/Info

Title:
A Study of Ethanol Fermentation by Immobilized Yeast Cell
作者:
王连阳
华侨大学化工与生化工程系
Author(s):
Wang Lianyang
关键词:
酿酒酵母;  固定化;  酒精
Keywords:
saccharomyces cerevisiae;  immobilization;  ethanol
分类号:
TS261.11
DOI:
10.11830/ISSN.1000-5013.1994.01.0092
摘要:
研究以活性炭为载体的吸附法制备固定化酵母增殖细胞.从糖蜜发酵生成酒精的实验结果表明:对于高浓度底物抑制、产物抑制和温度变化的耐受程度,固定化细胞系统明显优于游离细胞,且其表观动力学常数明显受到扩散影响.在固定化细胞系统的连续发酵过程中,当稀释度为0.89h-1时,酒精的最大生产能力为19.5g·h-1·L-1.
Abstract:
For producing ethanol from molasses fermentation,the author studies the preparation of immobilized yeast cell by active carbon adsorption. The immoblized yeast cell system is shown experimentally to be far better than free cell system in high concentratio

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更新日期/Last Update: 2014-03-22