Wang Y J, Zhang N Q, Liu J Z, Liu Y, Liu W T
Department of Food Engineering, Dalian Institute of Light Industry.
Chin J Biotechnol. 1989;5(4):253-61.
A fluidized-bed bioreactor containing yeast cells immobilized in calcium alginate gel was operated by means of a circulating wort system. The optimum volume fraction of gel beads was found to be 0.40 (phi, v/v) for fermentation. The effects of the flow rates of the wort on the period of the primary fermentation and the diacetyl levels in green beer were studied under the conditions of the volume fraction of gel beads at phi = 0.40, the fermentation temperature at 10 degrees C, and the ratio of circulation at n = 5. The experimental results indicated that the period of the primary fermentation was shortened as the flow rate of wort increased, whereas the concentration of diacetyl increased with the increasing flow rate of the wort. The period of the primary fermentation and the concentration of the diacetyl were found to be 14 h and 0.5 ppm respectively, when the residence time tau t in the reactor was 2.8 h.
一个装有固定在海藻酸钙凝胶中的酵母细胞的流化床生物反应器通过循环麦芽汁系统运行。发现用于发酵的凝胶珠的最佳体积分数为0.40（φ，v/v）。在凝胶珠体积分数为φ = 0.40、发酵温度为10℃和循环比为n = 5的条件下，研究了麦芽汁流速对主发酵周期和嫩啤酒中双乙酰含量的影响。实验结果表明，随着麦芽汁流速的增加，主发酵周期缩短，而双乙酰浓度随着麦芽汁流速的增加而增加。当反应器中的停留时间τt为2.8 h时，主发酵周期和双乙酰浓度分别为14 h和0.5 ppm。
