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Production of alcohol by fermenting by yeast tolerant to high concentrated sugar and alcohol

An alcohol fermentation and high-concentration technology, applied in fermentation, biofuels, etc., can solve the problems of reducing sugar utilization, low alcohol concentration, and alcohol conversion rate, and achieves the goals of easy implementation, reduced production costs, and increased alcohol content Effect

Inactive Publication Date: 2004-10-27
YUNNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The currently widely used alcohol industrial fermentation strains have the disadvantages of not strong resistance to high osmotic pressure and high alcohol resistance, which makes the initial sugar concentration of alcohol fermentation low, so it is easy for miscellaneous bacteria to grow, and a large number of miscellaneous bacteria grow Reduce the utilization rate of sugar, curb the growth and fermentation of yeast, and greatly reduce the conversion rate of alcohol
Simultaneously, along with the carrying out of fermentation, alcohol concentration constantly rises, finally produced the restraining effect of substrate, causes final alcohol concentration to be on the low side, and general volume percentage changes between 7-10% (the same below), although adopt immobilization technology The final alcohol concentration can be stabilized at about 8-9%, but the problem of contamination and substrate containment is still unsolved
The main reason is that the single yeast used in the traditional alcohol fermentation process, in the whole process of fermentation, with the continuous decrease of the sugar content of the fermentation liquid and the continuous increase of the alcohol concentration, it is difficult to maintain the best ability to ferment and produce alcohol all the time

Method used

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  • Production of alcohol by fermenting by yeast tolerant to high concentrated sugar and alcohol

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Experimental program
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Effect test

Embodiment 1

[0021] The 1912 strain was cultured according to the conventional liquid seed culture method of microbial fermentation, with the wort medium (take the wort used in the brewery with 10 degrees) for cultivation, after a series of cultures such as shake flasks, seed tanks, etc., when each milliliter of culture solution contains Yeast count reaches 1×10 8 Hour, input 90M according to 1 / 15 of the fermenter culture solution 3 Cultivate in the fermenter, which contains 10-15M 3 Sterilized culture solution with a sugar concentration of 10%. The temperature is controlled at 28°C, the pH value is controlled at 4.5, and the sterile air is kept continuously or intermittently, that is, ventilation is performed every 1 hour for 10 minutes. Check the amount of yeast cells in the culture solution to reach 10 yeast cells per milliliter of culture solution 8 At a time, add a high-concentration sugar-containing culture solution to make the sugar concentration of the entire culture solution 15% by we...

Embodiment 2

[0023] The specific operation is the same as in Example 1, the difference: the seed culture stage is aerated for 20 minutes every 1 hour, when the culture solution contains 10 yeasts 8 At this time, the added sugar concentration of the culture solution was 23% by weight, and the mixture was kept stirring or sterile air was passed for 12 minutes every 2 hours, and the final alcohol concentration by volume reached 13%.

Embodiment 3

[0025] The specific operation is the same as that in Example 1, the difference: the seed culture stage is aerated for 30 minutes every 1 hour, when the culture solution contains 10 yeasts 8 At this time, the added culture solution has a sugar concentration of 30% by weight, and keep stirring or pass sterile air every 2 hours for 20 minutes, and the final alcohol concentration by volume will reach 14%.

[0026] Table 1. Single-tank fermentation results of 1912 strain from Yuanjiang Sugar Factory in Yunnan Province

[0027] Item

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PUM

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Abstract

A process for preparing alcohol from the saccharomyces cerevisiae 1912 which can resist high-concentration alcohol and sugar includes such steps as culturing while introducing aseptic air, and fermenting while introducing aseptic air. Its advantages are high conversion rate and output rate, and low cost.

Description

Technical field: [0001] The invention relates to a method for producing alcohol by fermentation of yeasts resistant to high-concentration sugar and alcohol, and belongs to the technical field of industrial microbial fermentation engineering. Background technique: [0002] At present, the widely used alcohol industrial fermentation strains have disadvantages such as low resistance to high osmotic pressure and low resistance to high alcohol. As a result, the initial sugar concentration of alcohol fermentation is low. Therefore, the bacteria are easy to grow, and the bacteria grow in large numbers. The utilization rate of sugar is reduced, the growth and fermentation of yeast are restrained, and the conversion rate of alcohol is greatly reduced. At the same time, as the fermentation progresses, the alcohol concentration continues to rise, and finally the substrate is used for containment, resulting in a low final alcohol concentration. Generally, the volume percentage varies between...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/06
CPCY02E50/17Y02E50/10
Inventor 乔敏张克勤周薇刘士清余泽芬
Owner YUNNAN UNIV
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