Reinforcement method for yeast cell immobilization

Abstract

The present invention relates to a strengthening method for the immobilization of saccharomyecte cells in the bioengineering technical field. The present invention is characterized in that a immobilized granule forms the fortified and immobilized yeast spherical bead through the process of trien and then through the process of glutaraldehyde after the calcium-alginate-immobilized yeast spherical bead is formed; the immobilized yeast spherical bead has good chemical intensity, whose index can reach 95.32 percent, and also has good physical intensity, whose index can reach 132.3 kg per square centimeters. Moreover, the fermentation performance of the granule is stable, and the service life is longer.

Description

technical field [0001] The invention relates to a method in the technical field of bioengineering, in particular to a method for strengthening yeast cell immobilization for bioalcohol fermentation. Background technique [0002] Immobilized cell technology is a new bioengineering technology developed rapidly in the past ten years. The application of immobilized cells in the fermentation industry can achieve the advantages of repeated use, continuous operation, cost saving and simplified product separation and purification. [0003] At present, the commonly used cell immobilization methods are binding method, cross-linking method and embedding method. With the development of immobilization technology, the research on immobilization method is more and more extensive. method has advantages. Sodium alginate-CaCl for embedding 2 Embedding is a common embedding method for immobilized cells. On the one hand, its method is simple and the cost of immobilization is low. On the other ...

AI Technical Summary

Problems solved by technology

However, the chemical and mechanical stability of the immobilized yeast made of alginate is poor, especially in the presence of polyvalent anions (phosphate, citrate, sulfate, etc.) + 、Na + etc.) solution is unstable, easy to soften, crack, or even dissolve; especially in its application to alcohol fermentation production, due to the proliferation of bacteria and CO 2 The particles produced are easier to break and affect the service life; in addition, in mechanically stirred, fluidized bed and other reactors, problems such as stirring and breaking are prone to occur

The existence of these problems limits the application of immobilization technology to the development of fermentation to produce alcohol to a certain extent.

[0004] After searching the literature of the prior art, it was found that the Chinese patent application number: 96119159.7, the patent name of the invention: a kind of immobilized yeast xerogel beads and its manufacturing method, the patent involves the fermentation technology of alcohol and beer, the existing calcium alginate coagulation Glue embedding method, its disadvantage is that the gel beads are very small, and the carrier is easy to lose mechanical strength. This invention adopts the submerged separation molding method, and the nozzle nozzle is set under the calcium chloride solution, and the mixed mother liquor is discharged from the nozzle nozzle. Formed by spraying, this kind of wet gel beads can reach a diameter of 30mm, and a diameter of 18mm after treatment. The compressive strength of a single grain can reach 30-100kg / grain, and the texture is hard and dense, thus solving the problem of bead cracking and instability. Disintegration and loss are two major problems, and this kind of dry gel beads has large particle size, high strength, good activity and long life, and is suitable for use with conventional equipment for fermentation in enterprises

However, the process of this method is relatively complicated, which is not conducive to the reduction of the cost of alcohol production by immobilized yeast. At the same time, its compressive strength is too large, the texture is too dense, the mass transfer resistance is relatively large during the fermentation process of immobilized yeast, and the fermentation reaction rate is low.

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