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Method for alcohol fermentation by immobilization of yeast cell

Inactive Publication Date: 2006-09-27
GANSU ACAD OF SCI INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above method can obtain immobilized cells with better strength, there are problems such as complicated preparation process, large energy consumption and high cost in actual operation.

Method used

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  • Method for alcohol fermentation by immobilization of yeast cell

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The carrier of immobilized cells—the synthesis method of polyvinyl alcohol (PVA) composite gel (patent applied for in 2004, application number: 2004100388085) is as follows, slowly dissolve 9 grams of polyvinyl alcohol into 100 ml at 85°C to 95°C In the hot water, stir while adding, after the polyvinyl alcohol is completely dissolved, add 4 ml of glycerin, stir evenly, then add 1 gram of borax that has been dissolved while stirring constantly (use 1:1 hot water), stirring while adding, for gelation treatment, the crosslinking time is 2 to 15 minutes, then slowly add 1 gram of maleic anhydride (dissolved in 1:1 hot water), stirring constantly , until there is no floc coagulation in the gel solution, the obtained transparent, slightly milky white viscous sol is polyvinyl alcohol composite gel.

[0014] Add 10mL of 10% yeast suspension to 90mL of 9% PVA composite gel solution, stir evenly, pour it into a petri dish and spread it into a flat plate, then freeze it at -20°C f...

Embodiment 2

[0022] Add 10mL of 10% yeast suspension to 90mL of 9% PVA composite gel solution, stir evenly, pour it into a petri dish and spread it on a flat plate, freeze it at -20°C for 24h, cut it into 12mm×10mm×12mm The small pieces were then cultured on a shaker (rotating speed: 100r / min) in a wort medium of 12 degrees Baume (°Be') for 36h, and the wort medium was 40% wort and 60% corn mash, The culture temperature is 30°C±1. After the multiplication is complete, the immobilized yeast is added to 16 blix (Bx) sugar solution (initial pH value 4.5-4.8) according to the amount of 7% of the carrier to carry out the batch alcoholic fermentation of the immobilized yeast. The results showed that the number of yeast cells after proliferation could reach 0.96×10 9 Individual / g, alcohol fermentation yield 11.4%, continuous repeated use 200d. This may be because the pore size and air attack rate of the carrier are smaller due to less freezing time, which affects the proliferation rate of yeast...

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Abstract

The invention discloses an alcohol ferment production method of fixed yeast cell, which comprises the following steps: adding 10 mL 10 percent yeast suspension liquid in the 90 mL 9 percent polyvinyl alcohol composite gel solution; stirring evenly; pouring the solution in the culture dish to pave; disposing 24-48 h at -20--30 deg.c; cutting the mould into block shape with 12mm*10mm*12mm appearance; breeding in the 12 degreeBe' wort culture medium within 40 percent wort and 60 percent crop mash for 20-48 h at 20-32 deg.c with 100 r per min; adding the fixed yeast in the 16 Bx crop sugar liquid (pH 4.5-4.8) according to 4-8 percent to proceed interval or half-continuous alcohol ferment. The inveiton displays stable operation and high mechanic strength without poisonous and side effect, which simplifies the preparation and reduces the cost.

Description

Technical field: [0001] The invention relates to a production method for alcohol fermentation using immobilized yeast cells. Specifically, it is a production method of alcoholic fermentation with polyvinyl alcohol composite gel as the carrier of immobilized yeast cells. Background technique: [0002] Immobilized cells are a high-tech that confines biologically active cells in a certain space and still maintains their unique biological characteristics (such as reproduction and growth metabolism), and can be reused. [0003] The yeast cells are fixed in the carrier, and after multiplication and culture, they are used in alcohol fermentation production. Compared with the traditional free cell alcohol fermentation, it has the characteristics of fast growth and reproduction of yeast cells, large number of cells, strong anti-bacteria ability, high fermentation efficiency, etc., and can greatly speed up the fermentation speed, shorten the fermentation cycle, effectively improve th...

Claims

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Application Information

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IPC IPC(8): C12P7/06
CPCY02E50/17Y02E50/10
Inventor 周剑平王治业龚伟中杨晖晁开魏甲乾宋洁
Owner GANSU ACAD OF SCI INST OF BIOLOGY
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