自吸式醋酸发酵罐创新和应用

介绍了液态深层制醋工艺中的三直叶自吸式发酵罐和六直叶自吸式发酵罐的应用情况和优缺点,阐述了新式六直叶自吸式醋酸发酵罐的研发过程和关键点,并指出了六直叶自吸式发酵罐的应用前景。     

4000吨液体深层发酵法制醋工艺设备的技术设计及试产

一、绪言近年来,国内外深层发酵法制醋在技术上有了很大发展,除选用优良菌株外,发酵罐型式的定型是整个发酵生产中的关键。从国内情况而言,不外乎三种型式:机械通风发酵罐、外循环带升式发酵罐和自吸式发酵罐。前两种发酵罐均需空气压缩机和一整套空气净化系统,动力消耗比较大;而自吸式发酵罐则不需上述设备,由罐内转子自行吸入空气,溶解氧效果得到加强,工艺先进,质量稳定,发酵周期短,劳动生产率高,厂房面积小,完全省去辅料,便于生产实现机械化、连续化、管道化和自动化。我厂自吸式发酵罐制醋的正式投产,填补了河南省在制醋行业中的空白。     

饲料酵母生产工艺的改进

味精废水制取酵母采用喷射自吸式发酵罐与连续流加发酵工艺及采用气浮法提取酵母菌体工艺，酵母生产的能耗、成本大幅度下降。生产由亏转盈，为企业取得了很好的效益。     

国外自吸式充气发酵罐概况

<正> 一、引 言 随着发酵工业的领域与生产规模不断扩大,发酵工业科学技术的不断发展,出现了不少新型式的发酵罐,自吸式充气发酵罐就是近三十年来发展起来的一种新型式发酵罐。自吸式充气发酵罐不用空气压缩机或鼓风机,依靠罐体内的充气搅拌叶轮或循环泵运转时自行吸进外界的空气向发酵液中进行充气。     

试论国内液体深层发酵制醋工业化生产的改进

自吸式发酵罐在制醋工业中于60年代后期由西德开始应用,并在69年首先取得了美国专利。自1972年起,石家庄、济南、天津、上海等地先后研究并采用液体深层发酵法制醋工艺。1977年上海醋厂首先采用自吸式发酵罐应用于食醋生产。这是我国近代制酷工业向工业化生产发展的一个重要标志,使我国制醋工业跨入了世界较先进行列。该工艺的特点是发酵周期短、劳动生产率高、厂房占地面积少、原料利用率高,可以节约大量辅料和不用任何填充料,解决了工业化生产中的一些重大问题。为了进一步完善和提高我国液体深层发酵制醋     

下伸轴自吸式发酵罐在制醋上的应用

我厂液体深层发酵制醋自1975年投产以来,在设备、工艺方面不断加以改进,为了进一步提高醋酸转化率和降低电耗,我们对原有15M~3带升式醋酸发酵罐进行了改装。国内外制醋行业普遍采用自吸式发酵罐,而国内又大多是上伸轴自吸式发酵。我们认为这种发酵罐,在制作加工时要求精度高,耗用原材料多,且不易达到高转速,但轴封部件较易制作;而下伸轴自吸式发酵罐较之具有很多优点,主要是设备结构紧凑,设备加工精度容易     

塔式发酵罐的研究——Ⅰ发酵罐结构和通气速率对溶氧速率和功率消耗的影响

<正> 前言 利用空气流动达到搅拌混合的发酵罐,由于结构简单、设备成本和操作能耗低而越来越受到人们的重视。近年来已广泛应用于各种发酵生产,部分地代替了结构复杂和能耗高的机械搅拌罐。 塔式发酵罐是六十年代中、后期发展起来的一种气流搅拌发酵罐,最初用于酒精和啤酒等厌氧发酵。近年来,在国外已应用于醋酸、柠檬酸等代谢产物的生产,以及酵母、细菌、黑曲霉等微生物细胞的培养。在国内用于糖化酶和抗生素的生产,也取得了一定的效果。     

自吸式充气连续培养酵母发酵罐

<正> 发酵罐是发酵工业生产的主要设备,它的性能好坏,对于收获菌体为目的的酵母生产有着重大的影响。在生产实践过程中,人们为了提高酵母产率,改善发酵设备的条件,提高溶氧效能,提高空气利用率,设计出多种多样的培养酵母的设备。目前应用于工业生产的,主要有如下两大类:鼓泡式发酵罐及通风搅拌发酵罐。鼓泡式发酵罐,它是靠压缩空气通过多孔的空气分布管将空气均匀地分布到整个培养液内。压缩空气除了起到供氧作用外,同时还对培养液起搅拌作用。因此,它需要较大的气、液比,空气利用率     

现代化啤酒酿造技术——固定化酵母工艺

<正> 自80年代发现适应酵母生存的高性能载体材料,酵母固定化技术在啤酒迮续发酵中的应用,再次引起人们的兴趣,然而,完整的啤酒连续发酵技术,仍然处于试验性阶段。至80年代后期,用于快速成熟和无醇啤酒生产的技术得到开发,并应用于工业上,使固定化酵母工艺再次成为啤酒工业的宠儿。最近,基伊埃集团Tuchenhagen研制出一种运用固定化酵母发酵罐所需的专业技术和设备,奉文将就固定化酵母连续发酵技术在一般和无醇啤酒生产中的应用进行探讨。     

无定子10升自吸式发酵罐发酵谷氨酸研究

谷氨酸钠是具有强烈鲜味的调味佳品,世界产量30～35万吨,我国产量9万吨(包括台湾4·4万吨),生产设备普遍采用机械搅拌通风发酵罐,动力消耗较大,氧的利用率较低,需要复杂的空气压缩机及空气净化除菌系统,投资多,占地面积大。为了减少动力消耗,提高氧的利用率,不用空气压缩机,除去复杂的空气净化系统,提高设备的生产能力,从1977年开始,便进行自吸式发酵罐发酵谷氨酸研究,反复多次对自吸式发酵罐的特性、流型、溶氧、消泡,发酵谷氨酸等进行了研究,获得较好的结果。     

Scale-up methodologies for Escherichia coli and yeast fermentation processes

Scale-up techniques from the literature have been compiled and reviewed for applicability to Escherichia coli and yeast processes. The consistency of design and operating parameters for the pilot scale vessels in an existing fermentation pilot plant, ranging in nominal volume from 100 l to 19,000 l, was established and compared favorably with approaches found in the literature. Differences were noted as a function of parameters such as fermentor scale, vessel geometry, agitator type/size and ungassed/gassed power input. Further analysis was conducted using actual fermentation data for historical and recent development processes collected over a 10-year-period, focussing on operating conditions at peak culture oxygen uptake rates. Scale-up estimates were performed based on geometric similarity, agitator tip speed, gassed power per unit volume and mixing time. Generally, scale-up calculations from the 280 l scale were most similar to the parameters of installed equipment. Scale-up from the 30 l laboratory scale typically underpredicted parameters with scale-up from the 280 l scale being most appropriate. The 19,000 l fermentor installation was notably different in geometric similarity from the 280 l-1900 l scales since its design was meant to accommodate a wide range of operating volumes. Analysis of historical and recent processing performance was conducted for single cell bacterial or yeast fermentations which challenged peak operating conditions of the fermentors. Identification of key issues associated with scale-up for these specific pilot plant vessels was believed to be critical to efficient process development, clinical material production, and expected process transfer to a manufacturing facility.     

Effects of antibiotics and oil on microbial profiles and fermentation in mixed cultures of ruminal microorganisms

Ionophores and supplemental fat are fed to lactating cows to improve feed efficiency. Their effect on rumen fermentation is similar, but less is known about their impact on rumen microbes. The objective of this study was to determine the effects of monensin (M), bacitracin (B), and soybean oil (O) on microbial populations. Mixed cultures of rumen microbes were incubated in 5 dual-flow continuous fermentors and fed 13.8 g of alfalfa hay pellets daily (DM basis) for 16 d. All fermentors were allowed to stabilize for 4 d. From d 5 to 10, two fermentors received O (5% of diet DM), one fermentor received M (22 mg/kg), and one received B (22 mg/kg). From d 11 to 16, the 2 fermentors receiving O also received either M (OM) or B (OB) and O was included in the fermentors receiving M (MO) and B (BO). One fermentor served as the control and received 100% alfalfa pellets throughout the experiment. Each run was replicated 3 times. Samples were taken at 2 h after the morning feeding on d 4, 10, and 16 and were analyzed for bacterial populations using terminal restriction fragment length polymorphism. Volatile fatty acid concentration, methane production, and pH in the control cultures were not affected by time and remained similar during the entire experiment. The M and O treatments reduced molar concentration of acetate, increased concentration of propionate, and decreased methane production. Bacitracin did not alter acetate or propionate concentration, but reduced methane production. All 3 treatments (M, B, and O) altered the fragment patterns of microbial profiles. In contrast, treatments MO, OM, BO, and OB had little effect on culture fermentation despite differences in the patterns of microbial fragments. The terminal restriction fragment length polymorphism data suggest that microbial adaptation to the in vitro system in the control fermentor occurred within 4 d.     

自吸式反应器在发酵及食品工业中的应用进展

自吸式反应器作为一种新型高效的生化反应器,因其结构简单、能耗小、良好的混合传质性能、便于操作等优点已广泛用于发酵、食品等行业.该文简要介绍了自吸式反应器的操作特性、工作原理,综述了自吸式反应器在醋酸、酵母发酵中的研究和应用概况;指出了自吸式反应器在生产中存在的问题;并展望了其在发酵及食品工业中的应用前景.     

Scale-up fermentation of echinocandin type antibiotic FR901379

Industrial-scale production of FR901379 (WF11899A), which is a novel echinocandin type of lipopeptide antibiotic produced by mutant strain M-7 from Coleophoma empetri F-11899 (FERM BP-2635), was demonstrated. In order to achieve high-level production in fermentor culture, the medium previously developed was modified, in which three types of organic nitrogen were replaced by ammonium sulfate and corn steep liquor. To eliminate increase in viscosity, carbon source was intermittently fed. The viscosity was reduced from 20,000 cP to less than 10,000 cP. The FULLZONE™ impeller was introduced in the fermentor culture for sufficient mixing. Mixing time was quite improved and high reproducibility was achieved. Surprisingly, the viscosity of the broth was reduced to 1000 cP in a 4 m³ scale fermentor. When k_La was selected as an index for scale-up and industrial scale production using a 15 m³ fermentor with the FULLZONE™ impeller was conducted, FR901379 production was successfully obtained at more than 50 U/mL, almost the same level as with the 0.03 m³ and 4 m³ fermentors. In addition, superior reproducibility was obtained, and 500-fold scale-up was successfully achieved.     

Streptococcus zooepidemicus H23生产透明质酸营养条件的优化

在发酵罐水平上研究了酵母粉用量、初糖浓度和碳氮比以及补加葡萄糖对Strepto coccuszoopeidemicusH2 3发酵生产透明质酸的影响。利用上述条件在 5L罐上进行发酵实验 ,16h时发酵液中透明质酸质量浓度为 4 83g/L。     

Syngas fermentation in a 100-L pilot scale fermentor: Design and process considerations

Fermentation of syngas offers several advantages compared to chemical catalysts such as higher specificity of biocatalysts, lower energy costs, and higher carbon efficiency. Scale-up of syngas fermentation from a bench scale to a pilot scale fermentor is a critical step leading to commercialization. The primary objective of this research was to install and commission a pilot scale fermentor, and subsequently scale-up the Clostridium strain P11 fermentation from a 7.5-L fermentor to a pilot scale 100-L fermentor. Initial preparation and fermentations were conducted in strictly anaerobic conditions. The fermentation system was maintained in a batch mode with continuous syngas supply. The effect of anaerobic fermentation in a pilot scale fermentor was evaluated. In addition, the impact of improving the syngas mass transfer coefficient on the utilization and product formation was studied. Results indicate a six fold improvement in ethanol concentration compared to serum bottle fermentation, and formation of other compounds such as isopropyl alcohol, acetic acid and butanol, which are of commercial importance.     

基于风味改善的食醋自吸式半连续酿造工艺优化

采用自吸式发酵罐液态深层半连续法发酵食醋,该方法生产效率高、生产周期短,但食醋风味不足。在传统液态法食醋发酵工艺基础上,通过筛选原料、添加糖化曲和多菌协同酒精发酵,可以提高食醋不挥发酸的含量,改善食醋风味。研究结果表明:以小麦为原料调浆液化完成后,加入6.5%(质量分数)增香糖化曲,35℃保温糖化1 h,接种5%(体积分数)乳酸菌与0.28 g/100 m L酵母菌共同酒精发酵,控制温度32℃发酵4 d,最后接种醋酸菌。将该工艺应用在摇瓶水平上液态法发酵食醋,得到的食醋中不挥发酸含量可达0.47 g/100 m L。将该工艺应用于5 L自吸罐液态半连续发酵得到的食醋成品,总酸度≥6 g/100 m L,不挥发酸含量≥0.5 g/100 m L,达到了国标对固态醋不挥发酸含量的要求。     

青岛啤酒酵母和高浓酵母原生质体融合选育高浓酿造菌株

以青岛啤酒酵母和高浓酵母为供试菌株,通过原生质体融合得到融合子。对融合子利用铜抗性初筛,利用耐压和发酵性能为指标进行实验室和100 L发酵复筛,并对融合子进行鉴定及遗传稳定性实验。结果表明：通过原生质体融合选育出的高浓菌株与青岛啤酒酵母菌株相比,表现出酵母数峰值高、降糖和还原双乙酰快的优势,且代谢风味物质组成与青岛啤酒酵母接近;经过连续使用8 代后,其总染色体DNA指纹图谱保持一致,证明该菌株的遗传稳定性高。     

Scale‐up batch fermentation of bioethanol production from the dry powder of Jerusalem artichoke (Helianthus tuberosus L.) tubers by recombinant Saccharomyces cerevisiae

This study is a first exploration of industrial bioethanol production from the dry powder of Jerusalem artichoke (Helianthus tuberosus L.) tubers by recombinant S. cerevisiae 6525. Scale‐up fermentation of bioethanol production from the dry powder of Jerusalem artichoke tubers by recombinant Saccharomyces cerevisiae 6525 was carried out at the scale of 50 and 500 L agitating fermentors. For the 50 L fermentor, 85.67 g/L of ethanol was obtained within 72 h of fermentation, and the ethanol yield was 90.1%. For the 500 L fermentor, the highest ethanol concentration of 77.00 g/L was achieved at 84 h, and the ethanol yield was 81.01%. These results indicated that a relatively high yield of ethanol could also be obtained from a scaled‐up fermentation of Jerusalem artichoke powder. Thus, it may be feasible to use a Jerusalem artichoke tuber feedstock to carry out ethanol fermentations using the recombinant S. cerevisiae 6525 for industrial production. Copyright © 2016 The Institute of Brewing & Distilling     

固定化生长酵母细胞快速发酵生产啤酒

<正> 啤酒是一种营养丰富的国际性低酒精度饮料酒。随着我国经济发展和人民生活水平的日益提高,对啤酒的需要量越来越大,啤酒工业在国民经济中将占据越来越重要的地位。因此采用新型发酵技术,改革啤酒工艺,满足人民的需要,是摆在我们面前的一项紧迫任务。 国内几乎所有啤酒厂仍然采用传统的分批式发酵工艺,生产周期长,劳动强度大,设备