木糖母液是木糖结晶后的副产物,主要成分为木糖,还有葡萄糖、阿拉伯糖及半乳糖等多种杂糖.采用酿酒酵母发酵法可以去除木糖母液中的葡萄糖,提高其中木糖及阿拉伯糖的纯度,以便进行后续分离,提高木糖母液的利用率.本研究的主要工艺路线:采用酿酒活性干酵母为种子,按照0.3％的接种量接种至扩繁培养基中,在温度为30℃、转速为150rpm的条件下,恒温振荡培养15～18h,然后,用离心机将菌体从培养液中分离,将菌泥转移至稀释到18％浓度的木糖母液中进行发酵,去除葡萄糖.发酵温度为34℃、振荡转速为200rpm、发酵时间为8h,葡萄糖浓度降至0.2％以下.去除葡萄糖后的木糖母液,经过高效液相色谱检测,得知发酵脱糖前后木糖母液中除葡萄糖以外的其他成分及其含量基本不变.%Xylose mother liquid is a kind of by - product of xylose crystallization. Hie main constituent is xylose, and other impurities, such as glucose, arabinose and galactose. Saccharomyces cerevisiae can remove glucose in xylose mother liquid to increase the purity of xylose and arabinose, and better utilized the xylose mother liquid. The main parameters are; saccharomyces cerevisiae as start cultur, 0.3% inoculation concemtrion, 3CC , 150rpm, 15 - 18 hours. Separated by centrifuge, the yeast cells transferred to 18% concentration of xylose mother liquid at 341, 200rpm, fermented for 8 hours. The glucose concentration was decrease below 0. 2%. Chromatographic detection verified that glucose was removed and other compositions stayed unchanged.
展开▼
