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首先优化了面包酵母生产过程中分批培养阶段的操作条件，然后在连续培养实验的基础上，确定了面包酵母流加培养的最佳参数，并得出了发酵活力与比生长速率之间的关联式。根据这一关联式和指数流加培养模式，提出了两阶段控制比生长速度的流加培养策略。研究结果表明：采用初糖浓度为１５～３０ｇ／Ｌ、残糖控制浓度为３～６ｇ／Ｌ以及分阶段控制搅拌转速以提供不同的传氧速率；应用提出的流加培养策略进行面包酵母培养，在产率达到０４３２ｇ／ｇ的同时发酵活力达到１１８０ｍｌ，可实现面包酵母培养过程高产率和高发酵活力的统一
Firstly, the operating conditions of batch culture in baker’s yeast production were optimized. Based on the continuous culture experiments, the optimal parameters of baker’s yeast culture were determined and the relationship between fermentation activity and specific growth rate Correlation. According to this correlation and exponential growth model, a two-stage control strategy of increasing the specific growth rate was proposed. The results showed that: the initial sugar concentration of 15 ~ 30g / L, the residual sugar control concentration of 3 ~ 6g / L and stepwise control of mixing speed to provide different oxygen transfer rate; application of the proposed flow plus culture strategy for the cultivation of baker’s yeast , In the yield reached 0 432g / g at the same time fermentation activity reached 1180ml, baker’s yeast cultivation process can achieve high yield and high fermentation activity of unity