酒精酵母在连续发酵中的振荡行为研究  

Studies On Oscillatory Behavior of Saccharomyces cerevisiae in Continuous Culture

作　　者：韩香[1] 顾军[1] 张庆云[1] 苑庆兰[1] 骆峰[2] 袁其朋 

机构地区：[1]武警医学院化学教研室,天津300162 [2]天津大学有机教研室,天津300072 [3]天津大学力学系,天津300072

出　　处：《武警后勤学院学报（医学版）》1998年第1期6-9,共4页Journal of Logistics University of PAP（Medical Sciences）

摘　　要：目的:初步分析酒精酵母在连续发酵中的振荡行为的产生条件及产生机理。方法:通过改变稀释率、pH值、溶氧和进料葡萄糖浓度等条件,观察不同操作条件对酒精酵母菌生长和代谢行为的影响。结果:只有在10～15g/L的较低葡萄糖浓度,0.1c～0.20/h的较低稀释率,以及70％左右的适度的溶氧浓度等发酵条件下,酒精酵母会出现同步的代谢振荡现象。结论:一定条件下,菌体浓度处于振荡状态,残余葡萄糖浓度不可测或在很低水平振荡,这些发现预示着控制机制的新发展。Objective: To analyse the conditions and the mechanisms of oscillatory behavior of Saccharomyces cere-visiae in continuous culture. Method: The effects on the growth and metabolism of yeast S. cerevisiae were observed under different operating conditions, through changing the dilution rate. pH. aeration indensity and glucose concentration of nutrient media. Results: Synchronized metabolic oscillation of S. cerevisiae was found only under aerobic conditions at low-dilution rates of 0. 10 h to 0. 20/h. low-glucose concentrations of 10g/L to 15g/L and moderately dissolved oxygen concentration of 70% . Conclusion: The oscillatory cell concentration has been obtained under certain conditions. During oscillation, the remained glucose concentration changed cyclically or at its lowest level. These finding may indicate new aspects of the control mechanism.

关 键 词：酵母菌 酒精酵母 振荡 连续发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]