Porous immobilized yeast and preparation method and application thereof

A technology for immobilizing yeast and yeast, applied in the direction of immobilization on/in organic carrier, fermentation, biofuel, etc., can solve the problem of not improving the rate of mass transfer between yeast thawing active yeast and fermentation broth, etc. The effect of increasing the proportion of pores in the space network, shortening the activation time, and increasing the rate of CO2 production

Active Publication Date: 2016-07-20
广东省科学院生物与医学工程研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, in patents CN201120438112.7, CN201310463049.6 and patent 200710032548.4, the preparation method of immobilized yeast is mentioned, but none of the above methods can improve the thawing activity of yeast and improve the mass transfer between yeast and fermentation liquid in the fixed substrate. Further improvements in speed

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  • Porous immobilized yeast and preparation method and application thereof
  • Porous immobilized yeast and preparation method and application thereof

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Effect test

Embodiment 1

[0024] A kind of preparation method of porous immobilized yeast of this embodiment, its preparation process flow chart is as follows figure 1 As shown, the specific preparation steps are as follows:

[0025] Add 8wt% PVA to the aqueous solution, and dissolve it completely in a water bath at 95°C, then cool it below 35°C, add compound yeast liquid to the cooled PVA solution, the compound yeast liquid is: trehalose, molasses, rinse treatment A mixture of steel slag and yeast solution with an average particle size of 80 meshes, then fully stirred and mixed to obtain a yeast mixed solution; wherein the content of trehalose in the yeast mixed solution is 0.3wt%, the content of molasses is 1wt%, and the content of steel slag is 1.5wt %, the amount of yeast solution added is 1.0wt%; then the yeast mixture is cooled to 25°C and pumped to the compressed air microporous foam making system for cavitation foam making, the compressed air pressure is controlled at 0.15MPa, after cavitation ...

Embodiment 2

[0027] A kind of preparation method of porous immobilized yeast of this embodiment, its preparation process flow chart is as follows figure 1 As shown, the specific preparation steps are as follows:

[0028] Add 7wt% PVA to the aqueous solution, and dissolve it completely in a water bath at 90°C, then cool it to below 35°C, add compound yeast liquid to the cooled PVA solution, the compound yeast liquid is: trehalose, molasses, average particle size A mixture of perlite and yeast solution with a diameter of 60 mesh, and then fully stirred and mixed to obtain a yeast mixture; wherein the content of trehalose in the yeast mixture is 0.3wt%, the content of molasses is 1.5wt%, and the content of perlite is 2.5wt %, the amount of yeast solution added is 1.0wt%; then the yeast mixture is cooled to 25°C and pumped to a high-speed rotary mechanical foam making system for cavitation foam making, and the solution after cavitation foam making is quickly poured into a mold to freeze and fo...

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Abstract

The invention belongs to the technical field of biological fermentation and discloses porous immobilized yeast and a preparation method and application thereof. The preparation method includes: dissolving PVA (polyvinyl acetate) into water at the temperature of 80-100 DEG C to obtain a PVA solution, then cooling the PVA solution to the temperature below 35 DEG C, and adding compound yeast liquid prior to stirring and uniform mixing to obtain yeast mixed liquid; then subjecting the yeast mixed liquid to cavitation bubble formation at the temperature of 0-30 DEG C, and pouring into a mould for frozen forming to obtain the porous immobilized yeast. Trehalose and diluted molasses are adopted as yeast protection agents, a cell host vector is added, the cavitation bubble formation technique is adopted, and thawing activity and fermentation efficiency of the frozen yeast can be improved significantly.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a porous immobilized yeast and its preparation method and application. Background technique [0002] At present, our country uses the fermentation process of by-product molasses in the sugar industry to produce alcohol, and has widely used porous cylinder (honeycomb coal-shaped) immobilized yeast carrier for continuous fermentation. Compared with traditional alcohol fermentation technology, immobilized yeast has a fermentation cycle Short, high equipment utilization, less bacterial infection, high fermentation rate, low production cost and other advantages. This kind of carrier generally uses polyvinyl alcohol (PVA) as the main fixed substrate. After PVA is dissolved at high temperature, cooled, added with yeast liquid or yeast mud, it is frozen, molded, packaged and frozen. After the product reaches the user's place, it needs to go through about 40 da...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N11/08C12P7/06
CPCC12N11/08C12P7/06Y02E50/10
Inventor 高俊永尚红岩黄向阳许广球郭艺山高亚飞徐日益苏江滨杨雕陈秀萍陆浩湉
Owner 广东省科学院生物与医学工程研究所
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