酵母细胞连续发酵过程振荡现象的研究进展  

Progress of study of oscillations in continuous fermentation processes using Saccharomyces cerevisiae

作　　者：申渝[1,2] 白凤武[2] 

机构地区：[1]重庆工商大学废油资源化技术与装备教育部工程研究中心,重庆400067 [2]大连理工大学生物科学与工程系,辽宁大连116023

出　　处：《化工学报》2010年第3期537-543,共7页CIESC Journal

基　　金：国家高技术研究发展计划项目(2007AA10Z358)~~

摘　　要：振荡现象在连续发酵过程中普遍存在,本文综述了酿酒酵母连续发酵中不同类型振荡现象的研究进展。一类以乙醇连续发酵过程中参数振荡为代表的特殊振荡现象,普遍存在于工业发酵过程,对发酵系统的稳定运行造成不利影响。本文论述了这类振荡现象产生的机理、调控策略的研究进展及其潜在的应用价值。Oscillations were widely reported in continuous fermentation processes.The mechanism studies of different type oscillations in Saccharomyces cerevisiae were summarized.Unique parameters oscillations were observed in continuous ethanol fermentation and similar industrial fermentation processes for other productions.Such a type of oscillation would break the steady state of system running.The mechanism,regulation and possible application of this oscillation were discussed in this review.

关 键 词：酿酒酵母 振荡 乙醇发酵 调控 应用 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]