副产物对运动发酵单胞菌酒精发酵的影响  

Effect of By-products on Ethanol Fermentation by Zymomonas mobilis

作　　者：陶飞[1] 刘小杰[2] 方维明[3] 石贵阳[1] 章克昌[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,无锡214036 [2]杭州娃哈哈集团有限公司,杭州310018 [3]扬州大学食品科学与工程学院,扬州225009

出　　处：《食品与发酵工业》2004年第7期87-89,共3页Food and Fermentation Industries

基　　金：江苏省科委基金项目 (BQ980 39)

摘　　要：研究了乙酸、乳酸、糠醛作为酒精发酵副产物 ,对细菌酒精发酵的影响。在发酵培养基中 ,当乙酸浓度为 1 5 g/L ,糠醛浓度为 4g/L时 ,细菌酒精产量开始减少。在乳酸浓度为 0～ 2 g/L的范围内 ,没有观察到其对细菌酒精发酵的抑制作用。运用化学渗透假说 ,对酸在细菌酒精发酵中的抑制作用进行了解释 。The effect of by products on ethanol fermentation by Zymomonas mobiles was studied Acetic acid is generated in the metabolism and furfural comes from cooking step in preparing sugar broth Both of them were found to inhibit Z mobilis ethanol fermentation At 1 5?g/L of acetic acid and 4?g/L furfural, the ethanol yield was found to decline Over the range of 0～2?g/L lactic acid, ethanol yield remained the same as the control test The effect of acid on ethanol fermentation by Z mobilis was interpreted by chemiosmotic hypothesis The effect of furfural was explained by oxidation reduction reaction

关 键 词：副产物 运动发酵单胞菌 酒精发酵 乙酸 乳酸 糠醛 抑制作用 

分 类 号：TS262[轻工技术与工程—发酵工程]