CN115975754A - Based on real-time detection of CO 2 Method for monitoring concentration solid state fermentation state - Google Patents
Based on real-time detection of CO 2 Method for monitoring concentration solid state fermentation state Download PDFInfo
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Abstract
The invention relates to a method for detecting CO based on real time 2 A method for monitoring the state of solid state fermentation of a concentration, comprising: CO is introduced into 2 The detector is connected with the fermentation tank and detects CO in the fermentation tank in real time 2 The concentration content changes; real-time detection of CO in the fermentation tank by taking different grain-bran ratios of the vinasse in the tank as change conditions 2 A change in concentration content; detecting CO in the fermentation tank in real time by taking different water contents of the vinasse in the tank as change conditions 2 A change in concentration content; judging CO in a fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if yes, the fermentation is abnormal; if not, the fermentation is normal. The monitoring method provided by the invention does not need to sample and damage the hairThe closed environment in the fermentation tank is simple and convenient to operate.
Description
Technical Field
The invention relates to the field of white spirit brewing, in particular to a real-time monitoring method for a solid state fermentation state.
Background
The solid state fermentation process in liquor brewing involves growth change and metabolism of various microorganisms, an internal system of solid state fermentation is complex and has obvious nonlinear and time-varying characteristics, and optimal control on the process directly influences the yield of a fermentation product, so that the quality of raw liquor in the liquor distilling and picking process is influenced. Therefore, the research on how to effectively carry out real-time detection and optimal control on the fermentation process has important engineering application value.
The fermentation tank is used as a closed system in the actual production process, the parameter change in the fermentation process is difficult to be comprehensively detected by sampling in real time in the fermentation process, in the traditional liquor production process, the fermentation condition in the cellar is often judged by obtaining the fermentation parameters in a mode of manually reading the temperature information in the cellar on the spot, the obtained information has low accuracy, the biomass (such as microorganism concentration and product concentration) of the fermentation state cannot be directly reflected, the growth state of the microorganism cannot be judged in real time, the real-time change of the fermentation process cannot be further reflected, and the comprehensive and accurate evaluation of the fermentation condition in the fermentation tank becomes very difficult. Therefore, it is necessary to introduce a detection means and a detection method which can comprehensively consider actual production to accurately and conveniently judge the fermentation condition in the pit.
Disclosure of Invention
In view of the above, it is necessary to provide a method for detecting CO in real time 2 The method for monitoring the solid state fermentation state of concentration can accurately evaluate the fermentation condition in the fermentation pit without sampling in the fermentation process.
Based on real-time detection CO 2 The monitoring method of the solid state fermentation state of concentration comprises the following steps: s1, mixing CO 2 The detector is connected with the fermentation tank, and the CO is 2 The detector is used for detecting CO in the fermentation tank in real time 2 The concentration content changes; s2, detecting CO in the fermentation tank in real time by taking different grain-bran ratios of the distillers' grains in the tank as change conditions 2 The change of concentration content in a fermentation period is judged to be CO in the fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal; s3, detecting CO in the fermentation tank in real time by taking different water contents of the vinasse in the tank as change conditions 2 The change of the concentration content in a fermentation period judges the CO in the fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal; s4, when the grain-bran ratio and the water content of the vinasse put into the fermentation tank are fixed values, skipping the steps S2 and S3, and directly detecting CO in the fermentation tank in real time 2 The change of concentration content in a fermentation period is judged to be CO in the fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration appears twoA secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal.
Compared with the prior art, the invention has the following beneficial effects: by detecting CO in real time 2 The concentration can be monitored in real time, the whole monitoring process does not need to sample, the closed environment in the fermentation tank cannot be damaged, and the operation is simple and convenient; and CO in a closed environment 2 The concentration is taken as a detection object, and the measured parameters are not influenced by environmental factors and can accurately reflect the growth and metabolism conditions of microorganisms in the closed environment; meanwhile, the method is used as a new auxiliary method to be combined with the measurement of other parameters in the fermentation process, and can provide basis for reasonably adjusting the grain blending and improving the quality of the wine base, thereby achieving the purposes of accurate material blending and stable quality of the wine base.
Drawings
FIG. 1 is a schematic diagram of a method for detecting CO in real time according to an embodiment of the present invention 2 Schematic diagram of a concentration solid state fermentation device.
FIG. 2 shows CO in the case of different grain-bran volume ratios of canned distillers' grains according to the embodiment of the present invention 2 Concentration as a function of fermentation time.
FIG. 3 is a diagram of CO content of canned distillers grains with different moisture contents according to an embodiment of the present invention 2 Concentration as a function of fermentation time.
Description of the main elements
CO 2 Testing apparatus 10
One-way exhaust valve 30
The following specific embodiments will further illustrate the invention in conjunction with the above-described figures.
Detailed Description
The invention will be described in detail below with reference to the accompanying drawings based on real-time CO detection 2 The method for monitoring the state of concentration in solid state fermentation is further described in detail.
The embodiment of the invention provides a method for detecting CO based on real time 2 The monitoring method of the solid state fermentation state of concentration comprises the following steps:
step S11, adding CO 2 The detector 10 is connected with the fermentation tank 20, and the CO is 2 The detector is used for detecting CO in the fermentation tank in real time 2 The concentration content changes;
step S12, detecting CO in the fermentation tank in real time by taking different grain-bran ratios of the wine lees in the tank as change conditions 2 The change of concentration content in a fermentation period is judged to be CO in the fermentation period 2 Whether the change curve of the concentration content shows that the rise rate at the early stage decreases by more than 50 percent or the CO at the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal;
step S13, detecting CO in the fermentation tank in real time by taking different water contents of the vinasse in the tank as change conditions 2 The change of concentration content in a fermentation period is judged to be CO in the fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal;
step S14, when the grain-bran ratio and the water content of the vinasse in the fermentation tank are fixed values, skipping the steps S12 and S13, and directly detecting CO in the fermentation tank in real time 2 The change of concentration content in a fermentation period is judged to be CO in the fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal.
In step S11, as shown in FIG. 1, CO is introduced 2 The measuring apparatus 10 is connected with the fermentation tank 20 through a rubber tube and a rubber plug. In this example, the CO 2 The detector 10 is a portable CO 2 And (7) detecting the instrument. Due to the CO 2 The meter 10 is directly connected toOn the fermenter 20, the CO 2 The detector 10 can detect CO in the fermentation tank 20 in real time 2 The concentration content is changed, and the step of collecting a gas sample is omitted. Due to CO 2 The detector 10 is connected with the fermentation tank 20 to form a closed environment, and the CO is 2 CO detected by the detector 10 2 The concentration content is not influenced by external environmental factors, and the growth and metabolism conditions of microorganisms in the closed environment can be accurately reflected. Further, in CO 2 A one-way vent valve 30 is provided between the measuring apparatus 10 and the fermenter 20 to ensure that the pressure in the fermenter is constant during the measurement. In this embodiment, there will be a CO with an auto-store function 2 The air inlet and the air outlet of the detector are connected with a 20L sealed stainless steel fermentation tank through a rubber tube and a rubber plug, and a one-way exhaust valve is installed on the rubber plug. When the water vapor in the fermentation tank 20 is relatively large, the water vapor can be in CO 2 The air inlet of the detector 10 is fitted with a moisture filter.
In step S12, the CO in the fermentation tank is detected in real time by taking different grain-bran ratios of the distillers' grains as change conditions 2 The concentration content varies within one fermentation period. Herein, the fermentation period refers to the time from the beginning to the end of fermentation of the pot-entering lees, the time of the fermentation period is related to the type of fermentation yeast, and the fermentation periods of different types of fermentation yeast are different in length, such as 7 days, 40 days, 90 days and the like. In this embodiment, the fermentation starter is a saccharified starter, the fermentation cycle of the saccharified starter is seven days, the early stage of fermentation generally ranges from the beginning of fermentation to the 2 nd day of fermentation, the middle stage of fermentation ranges from the 3 rd day to the 5 th day of fermentation, and the late stage of fermentation ranges from the 6 th day to the 7 th day of fermentation.
In the experiment, grains are prepared by the steamed bran shells and the cooked grains, and the cooked grains and the bran shells are mixed according to different volume ratios during grain preparation, so that the volume ratios of the grains to the bran are respectively 1:1 (corresponding to the grain feeding amount of 1500g and the bran shell amount of 260 g), 4:1 (corresponding to the grain feeding amount of 1500g and the bran shell amount of 65 g), 1:4 (corresponding to 750g of grain feeding amount and 520g of bran hull amount). Under the same environmental condition, respectively and simultaneously placing the three groups of vinasse into three sealed fermentation tanks for solid state fermentation, setting the data acquisition interval time to be 60 minutes, and measuring CO in a fermentation period 2 Change in concentration content. The true bookIn the examples, the fermentation period of the pot-entering lees was 7 days. Referring to FIG. 2, the three fermentation experiments are represented by A, B, C, CO from A, B, C three fermentation experiments 2 The change curve of the concentration content can be known, when the volume ratio of the grain and the bran is 1:1 hour, CO 2 The concentration total content is higher, and the change rule that the concentration total content rapidly rises in the early stage, slowly rises in the middle stage and slightly falls back in the middle and later stages is shown. When the volume ratio of the grain and the bran is 4: at 1 hour, CO 2 The concentration content rises and slows at the early stage, the total content is slightly reduced, and CO 2 The concentration content has a similar trend to that of group A. The reason is that the group B grains have less bran, high starch content ratio, less oxygen content in vinasse, insufficient metabolism of yeast and slightly weakened prophase propagation, thereby generating CO 2 The concentration content is reduced. When the volume ratio of grain bran to chaff is 1: at 4, CO 2 The concentration content rises and slows down in the early stage and CO is generated in the middle and later stages of fermentation 2 The concentration content is obviously reduced. The reason is that the grain content of group C is less, the proportion of bran and husk is larger, the whole drying of the vinasse is not beneficial to the growth of microorganisms, the propagation of the microorganisms is obviously weakened, and even the microorganisms die prematurely in the middle and later stages of fermentation, CO 2 The concentration curve showed a significantly downward trend. Here, group A is the standard group, and the other experimental groups are the COs 2 The concentration content changes were compared with group A to determine the trend.
Further, to verify CO 2 The change of concentration can reflect the growth condition of microorganism in the fermentation process and directly influence the generation of final products, and the experiment also has the effect on CO 2 The concentration change is compared with the corresponding original wine parameters after distilling and distilling the vinasse. Here, the wine base parameters of distillers' grains distilled liquor mainly include 20 ℃ alcohol content and 60 ° liquor yield. After the three experiments A, B, C were finished, distillers' grains in the three experiments were distilled to collect alcohol, and the alcohol content at 20 ℃ and the alcohol yield at 60 ° corresponding to the raw wine are shown in table 1. As can be seen from table 1, when the volume ratio of the grain and the bran is 1:1 hour, the wine base is higher in alcohol content. When the volume ratio of the grain and the bran is 4:1 hour, the alcohol content and the wine yield of the raw wine are obviously reduced because the grain proportion is too high, microorganisms can utilize redundant nutrient substances to grow and reproduce, the advantages of the thalli can inhibit the metabolic activity of microzyme, and the bran husk content is lowCausing the shortage of vinasse and the reduction of porosity, and being not beneficial to yeast fermentation. When the volume ratio of the grain and the bran is 1:4, the alcohol content is reduced although the wine yield of the raw wine is improved, because the ratio of 1:4, the grain bran is not beneficial to normal fermentation compared with the whole drying of the obtained vinasse, and the content of bran shells is too high, the vinasse is loose, and the air penetration is easier during distillation. As can be seen from FIG. 2 and Table 1, CO 2 The concentration variation is consistent with the raw wine parameters after distillers' grains distill and distill the wine, which also indicates that CO 2 The change of the concentration can directly reflect the change process of the fermentation state.
According to the above detection results, CO produced during the solid-state fermentation is generated 2 The concentration content is greatly slowed down in the early stage, or the concentration is obviously reduced in the middle and later stages, or the highest concentration is low, or a secondary peak value appears, which indicates that the fermentation is abnormal. That is, it is judged that CO is present in one fermentation period 2 Whether the concentration content change curve shows that the rise rate at the early stage is reduced by more than 50 percent, or the concentration at the middle and later stages is reduced by more than 10 percent, or the reduction difference value of the highest concentration value is greater than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal. Further, in order to realize the stability of the quality of the raw wine, the parameters of the wine lees put into the tank in the next row can be adjusted according to the abnormal fermentation condition. In this embodiment, parameters of vinasse entering the tank in the next row are adjusted, such as increasing or decreasing the usage amount of bran shells of vinasse entering the tank in the next row.
TABLE 1 table of corresponding raw wine parameters for different grain-bran volume ratios of vinasse in tank
In step S13, the CO in the fermentation tank is detected in real time by taking different water contents of the vinasse in the tank as change conditions 2 The concentration content varies within one fermentation period. The experiment is divided into four groups of experiments by adding different amounts of water during spreading and drying cooked grains, wherein the water contents of the corresponding canned distillers' grains in the four groups of experiments are respectively 48%, 55%, 59% and 63%, and correspondingly, the four groups of experiments can be carried outRespectively D, E, F, G. Referring to FIG. 3, when the water content of the canned distilled grains was 55% (experiment E), CO was added 2 The concentration content is higher overall and shows rapid rise in the early stage, slow rise in the middle stage and slight fall back in the middle and later stages. When the water content of the distiller's grains in the tank is 48% (experiment D), CO is added 2 The concentration content rises slowly at the early stage and CO is 2 The overall content is reduced and secondary peaks occur in the middle and later stages of fermentation, mainly due to the over-drying environment which allows secondary growth of the drying-resistant microorganisms involved. When the water content of the vinasse put into the tank is 59% (experiment F), CO 2 Slightly retarded in the early stages of concentration content, CO 2 The total content is reduced and the change trend is similar to that of the group E, which is mainly that the growth and metabolism of the microorganisms are slowed down when the moisture content of the vinasse is increased. When the water content of the stillage in the tank is 63% (experiment G), CO is present 2 Slightly retarded in the early stages of concentration content, CO 2 The concentration content has a secondary peak in the later stage of fermentation, which is mainly an excessively humid environment that allows secondary growth of microorganisms related to water preference. Here, group E is the standard group, and the other experimental groups are the COs 2 The concentration content changes are compared with the group E to judge the change trend.
Further, to verify CO 2 The change of concentration can reflect the growth condition of microorganism in the fermentation process and directly influence the generation of final products, and the experiment also has the effect on CO 2 The concentration change is compared with the corresponding original wine parameters after distilling and distilling the vinasse. Here, the parameters of the distilled spirit of the lees mainly include alcohol content at 20 ℃ and alcohol yield at 60 ℃. After the fermentation of the four experiments D-G, the distillers' grains in the four experiments were distilled to collect the corresponding wine base, and the 20 ℃ alcohol content and the 60 ℃ wine yield of the corresponding wine base are shown in Table 2.
TABLE 2 raw wine parameter table corresponding to different water contents of vinasse in tank
As can be seen from Table 2, the yield of the unblended wine was high when the water content of the sake in the tank was 55%. When the water content of the vinasse put into the tank is increased (59 percent and 63 percent), the original alcohol content and the wine yield are obviously reduced, because the increase of the water content can dilute the metabolites of the microorganisms, and the substances partially dissolved in water can permeate into the bottom of the fermentation tank along with yellow water, and when the water content is too high, the secondary growth of the microorganisms favored by water can be even caused, so that the metabolic activity of the microzyme is inhibited. When the water content of the distiller's grains in the tank is reduced (48%), the alcohol content of the original wine is increased, but the wine yield is obviously reduced, because the reduction of the water content can reduce the growth and the metabolic activity of microorganisms, so that the starch is not fully utilized, and when the water content is too low, the secondary growth of drying-resistant microorganisms can even be caused, so that the metabolic activity of yeasts is inhibited.
In this example, the experimental parameters of three groups A to C of experiments with different grain-bran ratios of the distillers 'grains in the tank as the variation conditions and four groups D to G of experiments with different water contents of the distillers' grains in the tank as the variation conditions are shown in Table 3.
Tables 3A-G Experimental parameter tables
According to the analysis of the above experimental results, CO produced during the solid state fermentation process when fermentation is performed 2 The concentration content is greatly slowed down in the early stage, or the concentration is obviously reduced in the middle and later stages, or the highest concentration is low, or a secondary peak value appears, which indicates that the fermentation is abnormal. That is, it is judged that CO is present in one fermentation period 2 Whether the concentration content change curve shows that the rise rate at the early stage is reduced by more than 50 percent, or the concentration at the middle and later stages is reduced by more than 10 percent, or the reduction difference value of the highest concentration value is greater than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal. Further, in order to realize the stability of the quality of the raw wine, the parameters of the wine grains put into the tank in the next row can be adjusted according to the abnormal fermentation condition. In this embodiment, the parameters of the vinasse entering the tank in the next row are adjusted, including increasing or decreasing the moisture content of the vinasse entering the tank in the next row.
In step S14, the formation of distiller' S grains in the tankWhen the grain-bran ratio and the moisture content are determined, the grain-bran ratio and the moisture content are fixed values, and the steps S12 and S13 are unnecessary steps, and the steps can be directly skipped and directly detected. According to the detection results in the two previous steps, the CO produced during the fermentation in the solid state fermentation process can be known 2 The concentration content is greatly slowed down in the early stage, or the concentration is obviously reduced in the middle and later stages, or the highest concentration is low, or a secondary peak value appears, which indicates that the fermentation is abnormal. That is, it is judged that CO is present in one fermentation period 2 Whether the concentration content change curve shows that the ascending rate at the early stage is reduced by more than 50 percent, or the concentration at the middle and later stages is reduced by more than 10 percent, or the highest concentration value is reduced by more than 9, or CO 2 The concentration has a secondary peak value; if yes, the fermentation is abnormal; if not, the fermentation is normal. Further, in order to realize the stability of the quality of the raw wine, the parameters of the wine grains put into the tank in the next row can be adjusted according to the abnormal fermentation condition. In this embodiment, the parameters of the vinasse in the next row are adjusted, including increasing or decreasing the moisture content of the vinasse in the next row, and increasing or decreasing the bran shell usage amount of the vinasse in the next row.
The invention provides a method for detecting CO in real time 2 The monitoring method of the solid state fermentation state of the concentration has the following advantages: by detecting CO in real time 2 The concentration can be monitored in real time, the whole monitoring process does not need to sample, and the closed environment in the fermentation tank cannot be damaged; and CO in a closed environment 2 The concentration is taken as a detection object, and the measured parameters are not influenced by environmental factors and can accurately reflect the growth and metabolism conditions of microorganisms in the closed environment; meanwhile, the method is used as a new auxiliary method to be combined with the measurement of other parameters in the fermentation process, and can provide basis for reasonably adjusting the grain blending and improving the quality of the wine base, thereby achieving the purposes of accurate material blending and stable quality of the wine base.
In addition, other modifications within the spirit of the invention will occur to those skilled in the art, and it is understood that such modifications are included within the scope of the invention as claimed.
Claims (10)
1. Based on real-time detection CO 2 The monitoring method of the solid state fermentation state of the concentration comprises the following steps:
s1, mixing CO 2 The detector is connected with the fermentation tank, and the CO is detected 2 The detector is used for detecting CO in the fermentation tank in real time 2 The concentration content changes;
s2, detecting CO in the fermentation tank in real time by taking different grain-bran ratios of the distillers' grains in the tank as change conditions 2 The change of the concentration content in a fermentation period judges the CO in the fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal;
s3, detecting CO in the fermentation tank in real time by taking different water contents of the vinasse in the tank as change conditions 2 The change of concentration content in a fermentation period is judged to be CO in the fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if yes, the fermentation is abnormal; if not, the fermentation is normal;
s4, when the grain-bran ratio and the water content of the vinasse put into the fermentation tank are fixed values, skipping the steps S2 and S3, and directly detecting CO in the fermentation tank in real time 2 The change of concentration content in a fermentation period is judged to be CO in the fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal.
2. The real-time detection-based CO of claim 1 2 Concentration ofThe method for monitoring the solid state fermentation state of (1), wherein the CO is 2 The detector is connected with the fermentation tank through a rubber tube and a rubber plug.
3. The real-time detection-based CO of claim 1 2 The method for monitoring the state of solid state fermentation at concentration is characterized by further comprising the step of monitoring the state of solid state fermentation at CO 2 A one-way exhaust valve is arranged between the detector and the fermentation tank.
4. The real-time detection-based CO of claim 1 2 Method for monitoring the state of solid state fermentation of concentrations, characterized in that said CO is 2 The detector comprises an air inlet and an air outlet, wherein a water vapor filter is arranged at the air inlet.
5. The real-time detection-based CO of claim 1 2 Method for monitoring the state of solid state fermentation of concentrations, characterized in that the CO is 2 The detector and the fermentation tank form a closed environment.
6. The real-time based detection of CO of claim 1 2 The method for monitoring the solid state fermentation state of concentration is characterized by further comprising the steps of distilling fermented grains which are put into a tank for liquor removal after fermentation, and detecting corresponding parameter changes of raw liquor.
7. Based on real-time detection CO 2 The monitoring method of the solid state fermentation state of concentration comprises the following steps:
introducing CO 2 The detector is connected with the fermentation tank, and the CO is detected 2 The detector is used for detecting CO in the fermentation tank in real time 2 The concentration content changes;
detecting CO in the fermentation tank in real time by taking different grain-bran ratios of the vinasse in the tank as change conditions 2 Variation of concentration content within one fermentation period;
detecting CO in the fermentation tank in real time by taking different water contents of the vinasse in the tank as change conditions 2 Variation of concentration content in one fermentation periodMelting;
judging CO in a fermentation period 2 Whether the change curve of the concentration content shows that the rise rate in the early stage is reduced by more than 50 percent or the CO in the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal.
8. Based on real-time detection CO 2 The monitoring method of the solid state fermentation state of the concentration comprises the following steps:
introducing CO 2 The detector is connected with the fermentation tank, and the CO is detected 2 Detector real-time detection of CO in fermentation tank 2 The concentration content changes;
judging CO in a fermentation period 2 Whether the change curve of the concentration content shows that the rise rate at the early stage decreases by more than 50 percent or the CO at the middle and later stages 2 The concentration decrease is more than 10%, or the maximum concentration decrease difference is more than 9, or CO 2 The concentration has a secondary peak value; if so, the fermentation is abnormal; if not, the fermentation is normal.
9. The real-time detection-based CO of claim 8 2 Method for monitoring the state of solid state fermentation of concentrations, characterized in that said CO is 2 The detector is connected with the fermentation tank through a rubber tube and a rubber plug.
10. The real-time based detection of CO of claim 8 2 Method for monitoring the state of solid state fermentation of concentrations, characterized in that said CO is 2 The detector and the fermentation tank form a closed environment.
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| JPH04148673A (en) * | 1990-10-09 | 1992-05-21 | Kao Corp | Diagnosis of culture state |
| CN1683493A (en) * | 2003-12-30 | 2005-10-19 | 西北农林科技大学 | Fermentation tank for monitoring fermenting process of grape wine according to fermentation exhuast gas concentration |
| WO2008079024A1 (en) * | 2006-12-22 | 2008-07-03 | The Horticulture And Food Research Institute Of New Zealand Ltd. | Sensor device |
| DE102007047175A1 (en) * | 2007-10-02 | 2009-04-09 | Hörner, Marko | Monitoring fermenting process in fermenting container, comprises colorimetrically determining flow rate of gas escaping from the container, and determining the fermenting progress, residual sugar, carbon dioxide content or alcohol content |
| CN102559838A (en) * | 2011-12-23 | 2012-07-11 | 浙江大学宁波理工学院 | Measuring method for inhibition of carbon dioxide to growth and metabolism of microorganisms during high density fermentation process |
| CN107632120A (en) * | 2017-10-12 | 2018-01-26 | 浙江东成生物科技股份有限公司 | A kind of fermentation tank tail gas on-line detecting system |
| CN111579599A (en) * | 2019-12-17 | 2020-08-25 | 杭州超钜科技有限公司 | CO distributed in network2Online continuous detection system and detection method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH04148673A (en) * | 1990-10-09 | 1992-05-21 | Kao Corp | Diagnosis of culture state |
| CN1683493A (en) * | 2003-12-30 | 2005-10-19 | 西北农林科技大学 | Fermentation tank for monitoring fermenting process of grape wine according to fermentation exhuast gas concentration |
| WO2008079024A1 (en) * | 2006-12-22 | 2008-07-03 | The Horticulture And Food Research Institute Of New Zealand Ltd. | Sensor device |
| DE102007047175A1 (en) * | 2007-10-02 | 2009-04-09 | Hörner, Marko | Monitoring fermenting process in fermenting container, comprises colorimetrically determining flow rate of gas escaping from the container, and determining the fermenting progress, residual sugar, carbon dioxide content or alcohol content |
| CN102559838A (en) * | 2011-12-23 | 2012-07-11 | 浙江大学宁波理工学院 | Measuring method for inhibition of carbon dioxide to growth and metabolism of microorganisms during high density fermentation process |
| CN107632120A (en) * | 2017-10-12 | 2018-01-26 | 浙江东成生物科技股份有限公司 | A kind of fermentation tank tail gas on-line detecting system |
| CN111579599A (en) * | 2019-12-17 | 2020-08-25 | 杭州超钜科技有限公司 | CO distributed in network2Online continuous detection system and detection method |
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