论文总字数：17646字

摘 要

当今酵母工业主要包括两种主要形式，一个是传统的“鲜酵母”，另一个是活性干酵母，它的形式是紧凑颗粒，是通过将湿酵母与乳化剂混合，而后在流化床中通过热空气将湿酵母以非常快的速度干燥到含94%干物质。

本实验采用市售的安琪牌耐高糖面包活性干酵母作为实验菌种，为了优化耐高糖酵母的发酵工艺，对酵母菌种进行分离、纯化、绘制酵母菌在YPD培养基上的生长曲线，再运用单因素法优化酵母最佳摇瓶培养条件。通过测定酵母菌在YPD培养基上的生长曲线结果,确定了酵母的迟滞期、对数生长期、稳定期和衰亡期这四个生长阶段。分别对培养温度、摇床转速、装液量、初始pH、菌体接种量这五个因素进行单因素试验，最终得出单个因素的最优值。

然后在此基础上在对的装液量、初始pH、菌体接种量三个条件进行响应面优化实验，得出在二级种子下的最佳工艺条件：培养温度30 ℃、摇床转速200 rpm、pH4.7、装液量8.4%、接种量7.4%。相较于优化前的酵母细胞干重10.84 g/L提高了55.72%。而在5.0 L上罐培养中，通过溶氧反馈流加得到最大菌体湿重为143.95 g/L。

关键词：活性干酵母 溶氧反馈 响应面 工艺优化

Optimization of fermentation technology of low sugar and high active yeast

Abstract

Nowadays in the yeast industry mainly includes two main forms, one is traditional "yeast", another is active dry yeast, its form is a compact particles, is through the wet yeast and the emulsifier are mixed, and then in the fluidized bed by hot air wet yeast in very fast speed of drying to containing 94% of dry matter.

The dish with a commercially available the Angel brand resistant sugar bread activity dry yeast as the experimental strain, in order to optimize the resistant sugar yeast fermentation process, the yeast strains were isolated, purification, rendering yeast in YPD medium growth curve, using single factor method optimization of yeast is the best culture conditions in shake flasks. Through the determination of yeast in YPD medium growth curve results to determine the yeast of the lag phase, logarithmic growth phase, stationary phase and decline phase of the four growth stages. Are the five factors of culture temperature, shaking speed, medium volume, initial pH, bacteria inoculation amount of single factor experiment, finally obtains the value of single factor of the optimal.

Then based on three conditions in the liquid filling amount, initial pH, bacteria inoculation amount of response surface optimization experiments, obtained the optimal process conditions in secondary seed: culture temperature of 30 DEG C, shaker speed of 200 rpm, ph4.7, fluid volume 8.4%, inoculum size of 7.4%. Compared to the optimization before the yeast cell dry weight 10.84 g/L increased by 55.72%. In the 5 L pot culture, and get the maximum flow through the dissolved oxygen feedback cell wet weight was 143.95 g/L.

Keywords: active dry yeast; dissolved oxygen feedback; response surface; process optimization

目 录

摘 要 I

Abstract II

第一章 文献综述 1

1.1 酵母菌概述 1

1.1.1酵母菌的概念 1

1.1.2 酵母菌的细胞形态、构造和菌落 1

1.1.3酵母菌的繁殖方式 2

1.1.4酵母菌的生长条件 2

1.2酵母产品分类与用途 4

1.2.1酵母产品分类 4

1.2.2酵母菌的作用与用途 4

1.3活性干酵母的生产工艺研究 6

1.3.1 活性干酵母生产工艺 6

1.3.2酵母菌的流加工艺研究 6

1.4酵母消费市场前景 7

1.5本论文的研究目的和主要内容 7

第二章 酵母摇瓶发酵工艺条件的优化 9

2.1 材料与方法 9

2.1.1菌种 9

2.1.2培养基 9

2.1.3主要仪器设备与实验试剂 9

2.1.4试验方法 10

2.2实验设计 11

2.3结果与讨论 11

2.3.1活性干酵母生长曲线的绘制 11

2.4单因素实验 12

2.4.1培养温度对酵母干重的影响 12

2.4.2摇床转速对酵母干重的影响 12

2.4.3摇瓶装液量对酵母干重的影响 13

2.4.4 初始pH对酵母干重的影响 13

2.4.5 菌体接种量对酵母干重的影响 14

2.5响应面优化实验 15

2.5.1响应面法 15

2.5.2实验结果和模型的建立 15

2.5.3响应面的分析与优化 17

2.5.4摇瓶发酵最佳工艺条件的验证 19

第三章 上罐流加优化实验 20

3.1 材料与方法 20

3.1.1菌种 20

3.1.2培养基 20

3.1.3主要仪器设备和实验试剂 20

3.2实验设计 21

3.3流加策略对比实验 21

3.4实验结果的验证 22

3.5实验结果分析 23

第四章 结论与展望 24

4.1结论 24

4.2展望 24

参考文献 25

致谢 27

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