供氧方式對啤酒酵母發酵菌體與酒精生產之影響

Effects of aeration system on Saccharomyces cerevisiae fermentation and alcohol production

梅祖傑(Tzu-Jie Mei)

指導教授 ： 陳齊聖

朝陽科技大學/理工學院/應用化學系/碩士(2014年)

摘要

本研究使用間歇供氧發酵槽，比較在不同的壓力、糖濃度以及供氧時間之操作模式下，啤酒酵母菌 (Saccharomyces cerevisiae) 的菌體生長與酒精之生產。本研究在開始發酵之前，均先使發酵液之氧濃度維持在飽和狀態。利用間歇供氧要達到飽和狀態需要一段時間。確定維持飽和一段時間後再注入前培養之啤酒酵母菌，使其生長。本研究，以體積為1 L之壓克力製之批次式發酵槽 (發酵液體積700 mL)，改變操作之供氧壓力，觀察菌體生長，以及酒精之生產情況。起始糖濃度為16% (w/v)，接菌量為1%，供氧方式為底部噴流至設定壓力 (2.5 psi)，停止供氧，壓力維持在設定值，到達設定時間 (4分鐘) 後，及打開排氣閥，釋放二氧化碳 (30 秒)，依此順序循環操作。實驗數據顯示，菌體濃度，在12小時內，即可自6×106增至 5×108 CFU/mL。起始糖濃度為16% (w/v)，酒精濃度在12小時，可達7.5% (w/v)，接近酒精/葡萄糖轉化率之理論值 (0.51)，操作溫度為30C。

關鍵字

批次發酵 ； 酒精發酵 ； 供氧 ； 啤酒酵母

並列摘要

This research used a batch fermenter equipped with intermittently aeration system, to study the cell growth (Saccharomyces cerevisiae) and ethanol production, under various operation conditions, especially pressure. Before the fermentation began, the broths were first saturated with oxygen. The 1% volume of inoculum was then injected. During fermentation, oxygen was supplied in an intermittent mode. Batch fermentation was carried out in a 1 L acrylic made fermenter (working volume was 700 mL). The operational aeration pressure was varied to observe its effect on cell growth and ethanol production. Initial glucose concentration was 16% (w/v). The aeration (jet bubbling at the bottom) pressure was fixed (e.g. 2.5 psi), then stopped the aeration when the set-pressure was reached, the pressure was held at the set-pressure, when the preset time was reached (e.g. 4 min), the vent valve was opened to release the generated CO2, and the cycle was repeated. Experimental data showed that, within 12 h, the cell concentration could increase from 6106 to 5108 CFU/mL, and ethanol concentration could reach 7.5% (w/v), which was close to the ethanol theoretical yield of 0.51 (g ethanol / g glucose). The operation temperature was 30C.

並列關鍵字

batch fermentation ； Saccharomyces cerevisiae ； ethanol fermentation ； aeration

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