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

An alcohol fermentation, high concentration technology, applied in fermentation, biofuel and other directions, can solve the problems of low alcohol concentration, reduce the utilization rate of sugar, curb yeast growth and fermentation, etc., to reduce production costs, increase alcohol content, and facilitate implementation. Effect

Inactive Publication Date: 2003-11-19
YUNNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 alc

Method used

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

Examples

Experimental program
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Effect test

Embodiment 1

[0017] The 1912 bacterial strain was cultivated according to the conventional liquid seed culture method of microbial fermentation, with wort culture medium (take the wort juice of the brewery at 10 Pomi degrees), and after a series of cultures such as shake flasks and seed tanks, when each milliliter of culture fluid contained Yeast count reaches 1×10 8 One hour, put 90M into the amount of 1 / 15 of the culture liquid 3 Cultures were carried out in fermenters containing 10-15M 3 Sugar concentration is 10% sterile medium. The temperature was controlled at 28°C, the pH value was controlled at 4.5, and sterile air was maintained continuously or intermittently, that is, 10 minutes at intervals of 1 hour. Check the amount of yeast in the culture solution, and reach 10% yeast per milliliter of culture solution. 8 At one time, add the culture solution containing high concentration of sugar, so that the weight percentage concentration of sugar in the whole culture solution reaches 1...

Embodiment 2

[0019] The specific operation is the same as in Example 1, the difference: the seed culture stage is ventilated for 20 minutes every 1 hour, when the nutrient solution contains yeast 10 8 At one hour, the sugar weight percent concentration of the added culture solution was 23%, and the stirring was kept in intervals or sterile air was passed through for 12 minutes every 2 hours, and the final alcohol volume percent concentration reached 13%.

Embodiment 3

[0021] The specific operation is the same as in Example 1, the difference: the seed culture stage is ventilated for 30 minutes every 1 hour, when the nutrient solution contains yeast 10 8 At one hour, the sugar weight percent concentration of the culture solution added was 30%, kept stirring in the interval or passing sterile air for 20 minutes every 2 hours, and the final alcohol volume percent concentration reached 14%.

[0022] project

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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 fermenting and producing alcohol by yeast bacteria resistant to high concentrations of sugar and alcohol, and belongs to the technical field of industrial microbial fermentation engineering. Background technique: [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 The utilization rate of sugar is reduced, the growth and fermentation of yeast are curbed, and the conversion rate of alcohol is greatly reduced. Simultaneously, along with the carrying out of fermentation, alcohol concentration constantly rises, finally produced the containment effect of substrate, causes final alcohol concentration to be on the low side, gener...

Claims

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Application Information

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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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