In this experiment,the sugarcane juice as raw material of alcoholic fermentation,the Saccharomyces cerevisiae Y01 as an experimental strain,adopts the modern immobilization technology for preparation of immobilized yeast,explores the impact of different factors on its alcohol production,in order to improve the yield of alcohol,and to achieve high concentration alcohol fermentation.Experimental results show that:anaerobic fermentation time,initial sugar degree of fermentation broth,fermentation temperature,pH value of fermentation broth,retention time of immobilized yeast,repeated use times of immobilized yeast,different feeding and feeding methods have different effects on the alcohol yield of immobilized Saccharomyces cerevisiae Y01.The suitable alcohol fermentation conditions of the immobilized Saccharomyces cerevisiae Y01 are:the anaerobic fermentation time is 48h,the fermentation initial sugar content is 28o Bx,the fermentation temperature is 32℃,the fermentation pH value is 4.5-5.0.The optimal reuse times of the immobilized Saccharomyces cerevisiae Y01 are 2 times,the best preservation time is 1 week.In fed batch fermentation,adopts a feeding mode,supplementation of sucrose,magnesium sulfate and vitamin B1 can promote the high concentration alcohol fermentation of immobilized Saccharomyces cerevisiae Y01,increases wine production rate.The supplementation of calcium chloride has no significant benefit.%本文以甘蔗汁为酒精发酵的原料,酿酒酵母Y01为实验菌株,采用固定化技术制备固定化酵母,研究了不同因素对固定化酵母发酵生产酒精的影响.实验结果表明:厌氧发酵时间、发酵液初始糖度、发酵温度、发酵液pH值、固定化酵母保存时间、重复利用次数、不同的补料及补料方式对固定化酿酒酵母Y01的酒精产率都有一定程度的影响.获得固定化酿酒酵母Y01适宜的酒精发酵条件为:酒精发酵初始糖度为28°Bx,发酵液pH值为4.5-5.0,接入13％的固定化酵母细胞,32℃厌氧发酵48h.固定化酵母Y01最适重复利用次数为2次,最适保存时间为1周.在补料分批发酵中,采用一次补料方式,补充蔗糖、硫酸镁、维生素B1可促进固定化酿酒酵母Y01的高浓度酒精发酵,提高产酒率,而氯化钙的补入则无显著益处.
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