营养盐加量对酵母发酵的影响初探
摘要
氮源是构成细胞中所含蛋白质、核酸、酶等成分，所有酵母在生长时均可利用无机氮源，酒精工业生产中通常使用的氮源有氨、铵盐和尿素。研究营养盐对酒精发酵的影响，以其提高酵母发酵能力。
酵母可以直接利用无机氮化合物合成其蛋白质组成中的全部氨基酸，并可在呼吸或发酵过程中，利用糖代谢的各种中间产物作为碳源。酒精酵母只能利用两种形式的氮：氨态氮和有机氮。酵母能有效地利用硫酸铵、磷酸铵、尿素和有机酸胺盐（乙酸铵、乳酸铵、苹集酸铵和琥珀酸铵）。当培养基中有可发酵糖时，这些铵盐只能作为酵母的氮源；但是当氨基酸代谢结束后，会引起pH降低。氨态氮更容易被酵母利用。
氮源是酵母繁殖生长不可缺少的营养物质，内部营养完全满足不了酵母的需求，这就需要外部营养的供给。本次试验取出5份220g玉米淀粉作为原料，经拌料液化、糖化、发酵，最初发酵成成熟醪。然后从从酵母生长形态、出芽率、死亡率、尾罐还原糖、残总糖、出酒率等指标，得出试验结论，将最佳比例的营养盐添应用于生产。但营养盐添加过量，不仅会对影响生产成本，过多的盐类也会抑制酵母的生长繁殖。对于玉米原料来说，添加营养盐的量，尿素以1.0kg/t酒、磷酸氢二铵0.5kg/t酒添加就足够了。
The long history of alcoholic fermentation is one of the mostimportant fermentation industries. The source of nitrogen constitutes themain portion of matters such as protein, nucleic acid and enzymeinvolved in cells.
All species of yeasts could utilize inorganic nitrogen sources sourceof nitrogen such as ammonia, ammonium salt and urea was used inindustrialization production of alcohol.By the Research the paper discusses that different addition quantity ofnutrients of liquid fermentation on alcohol yield. In order to explore thepossibilities of optimal addition quantity of nutrients to increase alcoholyield and shorten fermentation period. The test use5servings of220g ofraw materials corn starch as raw material, then adding different rate ofurea and ammonium monohydric phosphate. We have the process ofliquefaction, saccharification and fermentation and get the fermentedmash. On the basis of the growth habit of yeast, budding percentage,death rate, residual total sugar, reduce sugar and the yield of liquor, wecan get the experimental conclusion and applied the best optional additionquantity of nutrients with stronger quality yeast, more excellentperformance and higher ethanol production rate to the production. Inorder proved that whether the addition quantity of nutrients has thesuperior application ability in the actual production.
We have carried out these works:
1、The results of different fermentation test comparison of differentaddition quantity rate on corn starch liquid1#、2#、3#、4#、5#ofliquefaction and saccharification are studied affected by such factors asthe different fermentation time are fixed as22h、46h and60h. Thesefermentation test comparison are observing of stages of the yeast, raise ofvolatilize and acid number, statistic residual total sugar, reduce sugar,indexes of liquid chromatography and calculate the alcohol yield of rawmaterials.
2、Through data comparison, it turns out the4#with strongerfermentability, lower volatilize, higher ethanol production rate have been tentatively selected out.
3、The4#has been applied to large-scale production. Through theformer experimental data comparison, we have got Through various kindstracked recording of production data comparison, such as buddingpercentage, mash charging quantity, ventilation, residual total sugar,reduce sugar, it was verified that current addition quantity rate of4#could meet the need of conditions of production.
酵母可以直接利用无机氮化合物合成其蛋白质组成中的全部氨基酸，并可在呼吸或发酵过程中，利用糖代谢的各种中间产物作为碳源。酒精酵母只能利用两种形式的氮：氨态氮和有机氮。酵母能有效地利用硫酸铵、磷酸铵、尿素和有机酸胺盐（乙酸铵、乳酸铵、苹集酸铵和琥珀酸铵）。当培养基中有可发酵糖时，这些铵盐只能作为酵母的氮源；但是当氨基酸代谢结束后，会引起pH降低。氨态氮更容易被酵母利用。
氮源是酵母繁殖生长不可缺少的营养物质，内部营养完全满足不了酵母的需求，这就需要外部营养的供给。本次试验取出5份220g玉米淀粉作为原料，经拌料液化、糖化、发酵，最初发酵成成熟醪。然后从从酵母生长形态、出芽率、死亡率、尾罐还原糖、残总糖、出酒率等指标，得出试验结论，将最佳比例的营养盐添应用于生产。但营养盐添加过量，不仅会对影响生产成本，过多的盐类也会抑制酵母的生长繁殖。对于玉米原料来说，添加营养盐的量，尿素以1.0kg/t酒、磷酸氢二铵0.5kg/t酒添加就足够了。
The long history of alcoholic fermentation is one of the mostimportant fermentation industries. The source of nitrogen constitutes themain portion of matters such as protein, nucleic acid and enzymeinvolved in cells.
All species of yeasts could utilize inorganic nitrogen sources sourceof nitrogen such as ammonia, ammonium salt and urea was used inindustrialization production of alcohol.By the Research the paper discusses that different addition quantity ofnutrients of liquid fermentation on alcohol yield. In order to explore thepossibilities of optimal addition quantity of nutrients to increase alcoholyield and shorten fermentation period. The test use5servings of220g ofraw materials corn starch as raw material, then adding different rate ofurea and ammonium monohydric phosphate. We have the process ofliquefaction, saccharification and fermentation and get the fermentedmash. On the basis of the growth habit of yeast, budding percentage,death rate, residual total sugar, reduce sugar and the yield of liquor, wecan get the experimental conclusion and applied the best optional additionquantity of nutrients with stronger quality yeast, more excellentperformance and higher ethanol production rate to the production. Inorder proved that whether the addition quantity of nutrients has thesuperior application ability in the actual production.
We have carried out these works:
1、The results of different fermentation test comparison of differentaddition quantity rate on corn starch liquid1#、2#、3#、4#、5#ofliquefaction and saccharification are studied affected by such factors asthe different fermentation time are fixed as22h、46h and60h. Thesefermentation test comparison are observing of stages of the yeast, raise ofvolatilize and acid number, statistic residual total sugar, reduce sugar,indexes of liquid chromatography and calculate the alcohol yield of rawmaterials.
2、Through data comparison, it turns out the4#with strongerfermentability, lower volatilize, higher ethanol production rate have been tentatively selected out.
3、The4#has been applied to large-scale production. Through theformer experimental data comparison, we have got Through various kindstracked recording of production data comparison, such as buddingpercentage, mash charging quantity, ventilation, residual total sugar,reduce sugar, it was verified that current addition quantity rate of4#could meet the need of conditions of production.
引文
[1]曹军卫,马辉文.微生物工程【M】。.北京：科学出版社，2002：91
[2] MULLIMNS J T, NESMITH C.Niterogen levels and yeast viabilityduring ethanol fermentation of grain sorghum containing condensedtannins【J】. Biomass,1988,16(2):77-87
[3]赵宝华,张莉.外加肌醇和钙离子对酿酒酵母乙醇发酵的影响【J】，微生物学报，1999,39（2）：174-177
[4]张书祥,肖亚中，仁杰.添加营养盐对酒精酵母发酵的影响【J】，生物学杂志，1997,14（1）：23-25
[5]王鹏际.氮源及无机盐对酒精发酵的影响【J】，酿酒，2005,32（4）：31-33
[6]章克昌，酒精与蒸馏酒工艺学【M】。北京：中国轻工业出版社，1995，27-28
[7]贾树彪，李盛贤，吴国锋，新编酒精工艺学【M】.北京：化学工业出版社，2006，47-50
[8]刘振,冯书晓.玉米生料发酵制乙醇.［Ｊ］.酿酒.2008,21：13-17
[9]丁文武,原林,汤晓玉玉米燃料乙醇生命周期能耗分析［J］.哈尔滨工程大学学报.2010
[10]张治山,张苗苗,袁希钢等.基于有效能分析的玉米燃料乙醇可再生性研究［Ｊ］.可再生能源.2009,14:35-41
[11]林松毅,邵淑娟,赵宇星,魏巍,刘静波.响应面法优化玉米淀粉液化工艺的研究［Ｊ］食品与机械2009,5:12—17
[12]梁峙,李勇.小型酒精生产的无蒸煮工艺［Ｊ］食品与机械2002,11:5—13
[13]刘振,冯书晓.玉米生料发酵制乙醇［Ｊ］酿酒2008,17:55—58
[14]刘桂香,诸葛斌,方慧英,诸葛健.双酶法芭蕉芋糖化工艺研究［Ｊ］食品与发酵工业2003,9:65—72
[15]张庆龙.酒精酿造清洁生产资源循环利用技术探讨［Ｊ］.酿酒.2009,9:42—48
[16]张宁,蒋剑春,李翔宇等.我国非粮燃料乙醇产业发展现状及前景展望［Ｊ］.生物质化学工程,2011,11:78—85
[17]刘长利,赵紫华高效节能环保酒精发酵工艺的研究［Ｊ］.酿酒科技2007.,1:55—58
[18]鲁峰林,陈铁,张耀玺等.双酶法与高温蒸煮工艺对酒精生产成本的影响［Ｊ］.酿酒科技2007,3:12—18
[19]郑良伟.维生素类物质生产燃料酒精研究进展.食品与发酵工业.1995,(5):69～72
[20]李旺军.安琪牌耐高温活性干酵母在酒精生产中的应用［Ｊ］.酿酒科技.2002,9:32—39
[21]李志军,刘小民,刘代武,安琪超级酿酒干酵母在酒精浓醪发酵中的应用［Ｊ］.酿酒科技2005,5:12—18
[22]王丽娟,许婷婷,何冰芳,双酶法制备玉米粉水解糖液的工艺优化［Ｊ］.粮食与饲料工业2008,8:22—23
[23]陈洪章,邱宏伟,陈继贞等.高密度发酵药用酵母的工艺研究［Ｃ］第七届全国生物化工学术会议.1996
[24]赵斌,余慧琳,李宪臻.黄原胶液化酶的反应条件［Ｊ］大连工业大学学报2008,6:12—19
[25]王德良.高浓度酿造的酵母管理［Ｊ］.啤酒科技2006,12:25—29
[26]赵华,韩晓东等.耐温型酒精浓醪发酵酵母菌的选育［Ｊ］.酿酒科技2005,8:22—23
[27]黄宇彤,伍松陵,杜连祥玉米酒精超高浓度发酵工艺条件的优化［Ｊ］.食品工业科技2002,25:56—61
[28]熊兴耀,王克勤,苏小军.一种淀粉快速液化糖化的方法［Ｐ］.发明专利中华人民共和国国家知识产权局2008
[29]陈利夫,许勤.加工淀粉材料生产乙醇的方法［Ｐ］.发明专利中华人民共和国国家知识产权局2007
[30]杨正信,张驰.α-液化酶在麦汁制备中的应用［Ｊ］.酿酒2003,3:22—26
[31]张君.低温蒸煮技术在酒精生产中的应用［Ｐ］.发明专利中华人民共和国国家知识产权局.2008
[32]:俞学锋,李知洪,余明华等.一种适合于酒精浓醪发酵的复合酵母［Ｐ］.发明专利.中华人民共和国国家知识产权局.2005
[33]张扬健,向威达,周涛等.我国燃料乙醇发展现状和趋势分析［Ｊ］.中国能源.2009,5:56—61
[34]刘振,曾爱武,袁希钢等.酒精发酵技术的进展［Ｊ］.酿酒科技.2004,12:71—76
[35]邓立红,王艳辉,马润宇等.混合培养在酒精发酵中的研究进展［Ｊ］.酿酒.2005,8:17—22
[2] MULLIMNS J T, NESMITH C.Niterogen levels and yeast viabilityduring ethanol fermentation of grain sorghum containing condensedtannins【J】. Biomass,1988,16(2):77-87
[3]赵宝华,张莉.外加肌醇和钙离子对酿酒酵母乙醇发酵的影响【J】，微生物学报，1999,39（2）：174-177
[4]张书祥,肖亚中，仁杰.添加营养盐对酒精酵母发酵的影响【J】，生物学杂志，1997,14（1）：23-25
[5]王鹏际.氮源及无机盐对酒精发酵的影响【J】，酿酒，2005,32（4）：31-33
[6]章克昌，酒精与蒸馏酒工艺学【M】。北京：中国轻工业出版社，1995，27-28
[7]贾树彪，李盛贤，吴国锋，新编酒精工艺学【M】.北京：化学工业出版社，2006，47-50
[8]刘振,冯书晓.玉米生料发酵制乙醇.［Ｊ］.酿酒.2008,21：13-17
[9]丁文武,原林,汤晓玉玉米燃料乙醇生命周期能耗分析［J］.哈尔滨工程大学学报.2010
[10]张治山,张苗苗,袁希钢等.基于有效能分析的玉米燃料乙醇可再生性研究［Ｊ］.可再生能源.2009,14:35-41
[11]林松毅,邵淑娟,赵宇星,魏巍,刘静波.响应面法优化玉米淀粉液化工艺的研究［Ｊ］食品与机械2009,5:12—17
[12]梁峙,李勇.小型酒精生产的无蒸煮工艺［Ｊ］食品与机械2002,11:5—13
[13]刘振,冯书晓.玉米生料发酵制乙醇［Ｊ］酿酒2008,17:55—58
[14]刘桂香,诸葛斌,方慧英,诸葛健.双酶法芭蕉芋糖化工艺研究［Ｊ］食品与发酵工业2003,9:65—72
[15]张庆龙.酒精酿造清洁生产资源循环利用技术探讨［Ｊ］.酿酒.2009,9:42—48
[16]张宁,蒋剑春,李翔宇等.我国非粮燃料乙醇产业发展现状及前景展望［Ｊ］.生物质化学工程,2011,11:78—85
[17]刘长利,赵紫华高效节能环保酒精发酵工艺的研究［Ｊ］.酿酒科技2007.,1:55—58
[18]鲁峰林,陈铁,张耀玺等.双酶法与高温蒸煮工艺对酒精生产成本的影响［Ｊ］.酿酒科技2007,3:12—18
[19]郑良伟.维生素类物质生产燃料酒精研究进展.食品与发酵工业.1995,(5):69～72
[20]李旺军.安琪牌耐高温活性干酵母在酒精生产中的应用［Ｊ］.酿酒科技.2002,9:32—39
[21]李志军,刘小民,刘代武,安琪超级酿酒干酵母在酒精浓醪发酵中的应用［Ｊ］.酿酒科技2005,5:12—18
[22]王丽娟,许婷婷,何冰芳,双酶法制备玉米粉水解糖液的工艺优化［Ｊ］.粮食与饲料工业2008,8:22—23
[23]陈洪章,邱宏伟,陈继贞等.高密度发酵药用酵母的工艺研究［Ｃ］第七届全国生物化工学术会议.1996
[24]赵斌,余慧琳,李宪臻.黄原胶液化酶的反应条件［Ｊ］大连工业大学学报2008,6:12—19
[25]王德良.高浓度酿造的酵母管理［Ｊ］.啤酒科技2006,12:25—29
[26]赵华,韩晓东等.耐温型酒精浓醪发酵酵母菌的选育［Ｊ］.酿酒科技2005,8:22—23
[27]黄宇彤,伍松陵,杜连祥玉米酒精超高浓度发酵工艺条件的优化［Ｊ］.食品工业科技2002,25:56—61
[28]熊兴耀,王克勤,苏小军.一种淀粉快速液化糖化的方法［Ｐ］.发明专利中华人民共和国国家知识产权局2008
[29]陈利夫,许勤.加工淀粉材料生产乙醇的方法［Ｐ］.发明专利中华人民共和国国家知识产权局2007
[30]杨正信,张驰.α-液化酶在麦汁制备中的应用［Ｊ］.酿酒2003,3:22—26
[31]张君.低温蒸煮技术在酒精生产中的应用［Ｐ］.发明专利中华人民共和国国家知识产权局.2008
[32]:俞学锋,李知洪,余明华等.一种适合于酒精浓醪发酵的复合酵母［Ｐ］.发明专利.中华人民共和国国家知识产权局.2005
[33]张扬健,向威达,周涛等.我国燃料乙醇发展现状和趋势分析［Ｊ］.中国能源.2009,5:56—61
[34]刘振,曾爱武,袁希钢等.酒精发酵技术的进展［Ｊ］.酿酒科技.2004,12:71—76
[35]邓立红,王艳辉,马润宇等.混合培养在酒精发酵中的研究进展［Ｊ］.酿酒.2005,8:17—22