自絮凝颗粒酵母SPSC01发酵甘蔗糖蜜生产乙醇  

Ethanol Fermentation from Sugarcane Molasses by Self-flocculating Yeast Strain SPSC01

作　　者：赵大伟[1] 孜力汗[1] 张春明[1] 白凤武[1] 

机构地区：[1]大连理工大学生物科学与工程系,辽宁大连116023

出　　处：《食品与发酵工业》2009年第9期14-18,共5页Food and Fermentation Industries

摘　　要：利用实验室保存的4种酵母发酵糖蜜,通过实验结果和工业化要求,初步验证了自絮凝酵母发酵糖蜜的可行性。运用均匀设计的方法对絮凝酵母发酵糖蜜生产乙醇的条件进行优化,进一步得到发酵的最优条件是发酵培养基中添加N 0.3 g/L、P 0.3 g/L、玉米浆0.6%(体积比)、m(赤砂糖)∶m(糖蜜)=7∶3。从机械搅拌式生物反应器验证试验的结果中发现,优化组与对照组相比,自絮凝酵母发酵糖蜜的终点残糖浓度降低了46.2%,终点乙醇浓度提高了10.2%,最大生物量浓度增加了92.1%,生产时间减少了33.3%,生产强度则提高了65.5%。酵母糖酵解途径碳流分析表明,碳流分布的变化是由细胞数目的增多而产生的结果。Four different yeast strains from our laboratory were tested for their abilities to ferment sugarcane molasses. The results showed that the strain SPSC01 achieved the highest performance yielding the highest ethanol concentration and lowest reducing sugar concentration. Using Uniform Design principles, the conditions for molasses fermentation by SPSC01 were optimized by addition of 0.3 N g/L, 0.3 P g/L and 0.6% （v/v） corn steep liquor, and the ratio of brown sugar to molasses was kept at 7： 3 （w/w）. Under these conditions, total sugar concentration was reduced by 46.2% , ethanol and maximum biomass concentrations were increased by 10.2% and 92.1% , respectively, and the total fermentation time was reduced by 33.3% relative control （without N, P and corn steep liquor）. This resulted in an improvement of 65.5% for equipment productivity. Metabolic flux analysis indicated that the changes on the distribution of carbon flux were the result of an increase in the number of yeast cells during fermentation and not an increase in the fermentation efficiency of individual cells.

关 键 词：自絮凝酵母 糖蜜发酵 均匀设计 代谢流 

分 类 号：TQ223.122[化学工程—有机化工]