研究了活化时间、摇床转速、缓冲液的pH值、反应温度等因素对海藻酸钙固定化面包酵母在有机介质中催化苯甲醛加氢生成苯甲醇的反应活性的影响,并对固定化酵母的重复利用性进行了探讨.结果表明,在pH为10的缓冲液中制备的固定化面包酵母的催化加氢能力最强;活化时间对催化加氢能力有较大的影响;在不同的有机溶剂中,最适的反应温度也不同.
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