Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > Brewing Industry > Microbes

Research of Extracted Fermentation with Immobilized Yeast Technology

Author WangJian
Tutor YuanYongJun
School West China University
Course Food Science and Engineering
Keywords Immobilized yeast Sodium alginate Extractive fermentation Extractant
CLC TS261.1
Type Master's thesis
Year 2007
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Through the use of renewable resources - starchy raw materials to produce the alcohol to reduce and alternatives to oil such non-renewable resources, alleviate or even solve the energy crisis facing the world a practical method. However, the production of traditional fermented alcohol for various reasons, the cost has been maintained at a relatively high level, leading to the use of alcohol alternative to petroleum slow progress. Fermented to produce alcohol, and alcohol yield has been going on from time to time have new technology is adopted. Concentration of the mash is not high, filtration difficulties, long batch fermentation period, the low density of the yeast cells in the fermentation broth, the fermentation broth ethanol inhibition of yeast cells, the fermentation rate is low, the fermented mash distillation large energy consumption and other shortcomings have always been studied breakthrough. Research and application of new fermentation process, not only can save the cost of the production of alcohol, but also can significantly improve the fermentation intensity. Combining immobilization technology and extractive fermentation reaction and separation coupling technology model, it can effectively improve the ethanol fermentation intensity. The tests completed in two parts, the first part of the immobilized fermentation, focus on the use of sodium alginate as immobilization carriers optimum fermentation conditions, the preparation conditions of immobilized cells and immobilized cells, the latter part of the extractive fermentation First study the free cell fermentation, immobilized inside the cell with the process the extractive fermentation as well as immobilized cells external with Cheng extraction fermentation in yeast extractant toxic effects outside the immobilized cell with Cheng extraction fermentation is an ideal fermentation after optimum fermentation conditions immobilized extractive fermentation. Two partially complementary groundwork of the former for the latter, the latter need to be carried out on the basis of the former. By single factor and orthogonal tests to determine the optimum conditions of the immobilized fermentation: 15% of the initial glucose concentration, the immobilization carrier concentration of 3% (sodium alginate), the immobilized yeast particles filling factor of 50%, the fermentation temperature was 30 ℃, fermentation time 40h. Determined on the basis of the immobilized fermentation immobilized extractive fermentation optimum fermentation conditions: 20% of the initial glucose concentration, the immobilization carrier (alginate) concentration of 3%, 50% of the filling rate of the immobilized yeast particles, the extracting agent is dodecanol extraction dosage of 15%, of batch extractive frequency once every eight hours, the fermentation time 35-inch, temperature 30 ℃. Optimum fermentation conditions, the alcohol concentration reaches 11.5 (20 ℃ under) can not be detected, the concentration of residual sugar, reducing sugar utilization better effect with pure free fermentation yeast fermentation compared the effect is significant, the operation is relatively simple, there is a certain antimicrobial capacity and the cost is not high, and established a good foundation for the future development of industrialization.

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