原材料对甘油发酵影响的研究  

Effects of Raw Materials on Fermentation of Glycerol

作　　者：周文瑜[1] 王宝根[1] 王宏[1] 章学钦[1] 

机构地区：[1]华东理工大学生物反应器国家重点实验室

出　　处：《工业微生物》1997年第4期23-25,共3页Industrial Microbiology

摘　　要：以木薯干片、木薯淀粉、玉米淀粉的水解糖为原料，采用好氧深层发酵法进行甘油发酵试验。以木薯干片为原料时，甘油产率最高为１１～１２％，全糖转化率为４７～４９％，发酵周期为６０～６６ｈ；而以玉米淀粉为原料，甘油产率仅８～９％，全糖转化率为３８～４０％，发酵周期却需７２小时以上。当在玉米淀粉水解糖原料中添加促进生长物后，它的发酵甘油产率和全糖转化率才能与木薯干片原料水平相当。Studies on fermentative production of glycerol were carried out with the hydrolyzed sugar from cassava, cassava starch and maize starch as raw material by aerobic submerged fermentation. And the following results were obtained: the productivity of glycerol was 11-12% from cassava, and the conversion rate of sugar was 47-49% and fermentation period was 60-66 hours. Meanwhile the productivity of glycerol was 8-9% from maize starch, and converison rate of sugar was 38-40% and the fermentation period was 68-72 hours. Only when the maize starch broth was added with a growth promoter, its productivity and conversion rate of sugar were as high as that of cassava.

关 键 词：甘油 发酵 木薯干片 玉米淀粉 

分 类 号：TQ923[轻工技术与工程—发酵工程]