发酵抑制物对絮凝酵母戊糖发酵的影响

将絮凝剂加入酵母溶液中,使酵母絮凝成颗粒以此作为固定化酵母进行戊糖发酵。研究了常见发酵抑制物(甲酸、乙酸、糠醛和乳酸等)对絮凝酵母发酵木糖的影响。结果表明:在60.0g/L木糖发酵液中,经过24h发酵,木糖利用率达94.6%,当分别添加抑制物甲酸、乙酸、糠醛、乙醇和乳酸时,聚氧乙烯絮凝酵母分别对其的耐受浓度为0.5、0.5、1.0、30.0和8.0g/L。当抑制物添加量超过各自的耐受浓度后,对絮凝酵母发酵会产生明显的抑制作用。

Effect of fermentation inhibition for fermentation of pentose to flocculating yeast

The flocculant was put into yeast solution. The yeast becomes flocculation particles as immobilization cell for fermentation of pentose. The affection of flocculation yeast fermenting xylose with usually fermentation inhibition like formic acid, acetic acid, furfural and lactic acid was studied. The results showed that the use rate of initial 60g/L xylose was 94. 6% in the 24h. When adding formic acid, acetic acid, furfural and lactic acid, respectively, tolerance concentrations of polyoxyethylene flocculation yeast were 0. 5g/L, 0. 5g/L, 1.0g/L, 30. 0g/L and 8. 0g/L, respectively. The use rate of xylose was 90. 7% when concentration of formic acid was 1.5g/ L. It would cause appearance inhibition for fermentation of flocculation yeast when added amount of inhibition exceeded tolerance con- centration itself.