树干毕赤酵母单级连续发酵制取乙醇的研究  

Production of Ethanol Through Single-stage Continuous Fermentation by Pichia stipitis

作　　者：王杏文[1] 季更生[2] 勇强[1] 余世袁[1] 

机构地区：[1]南京林业大学化学工程学院,江苏南京210037 [2]江苏科技大学生物与环境工程学院,江苏镇江212018

出　　处：《南京林业大学学报（自然科学版）》2007年第5期6-10,共5页Journal of Nanjing Forestry University：Natural Sciences Edition

基　　金：江苏省高技术研究计划(BG20053270);江苏省高校自然科学重大基础研究项目(06KJA22015)

摘　　要：研究了稀释率、流加糖浓度和初始酵母浓度对树干毕赤酵母单级连续发酵的影响。结果表明：稀释率对单级连续发酵影响较大,当流加糖浓度为45 g/L、稀释率为0.04-0.06 h^-1时发酵效果较好,乙醇得率可达0.370-0.372 g/g,产率为0.586-0.754 g/（L·h）。在稀释率为0.06 h^-1时,较为适宜的流加糖浓度为45 g/L,此时乙醇产率为0.785 g/（L·h）。只要稀释率和流加糖浓度确定,初始酵母浓度不会对达到“稳态”的单级连续发酵产生影响。当稀释率一定时,发酵40 h后基本可达到“稳态”,此后各参数均稳定在一定范围内,可稳定连续发酵104 h。Effects of dilution rates, influent sugar concentration and initial yeasts concentra tion on single stage continuous fermentation were investigated. The results showed that dilu tion rates had significant influence on continuous fermentation. When influent sugar concen tration was 45 g/L, continuous fermentation arrived at a satisfactory purpose at dilution rates 0.04-0.06 h ^-1,ethanol yield for 0. 370 - 0. 372 g/g and ethanol productivity for 0.586- 0. 754 g/（L·h）. At dilution rates 0.06 h^-1 , the preferable influent sugar concentration was 45 g/L, while ethanol productivity was 0. 785 g/（L·h）. If dilution rates and influent sugar concentration were determinated, initial yeasts concentration had little effects on single stage continuous fermentation. Though single-stage continuous fermentation for total 288 h at two different dilution rates, the steady stage was obtained effects 40 h of continuous fermentation, and various parameters held stable for about 104 h.

关 键 词：树干毕赤酵母 连续发酵 乙醇 

分 类 号：TQ92[轻工技术与工程—发酵工程] Q532[生物学—生物化学]