发酵抑制物对树干毕赤酵母戊糖发酵的影晌.PDFVIP

第 31 卷第 6 期 南京林业大学学报(自然科学版 Vol. 3 1,No. 6 2007 年 11 月 Journal of Nanjing Forestry University(Natural Sciences Edition) Nov. ,2007 发酵抑制物对树干毕赤酵母戊糖发酵的影晌 季更生1，2 勇 强余世袁2 棒 (1.江苏科技大学生物与环境工程学院，江苏 镇江 212018; 2. 南京林业大学化学工程学院，江苏 南京 210037) 摘 要:研究了常见发酵抑制物(甲酸、醋酸和乙醇)对树干毕赤酵母(Pichia stipitis) P，生长和发酵木糖的 影响。结果表明:树干毕赤酵母 P，具有良好的抗发酵抑制物能力。当发酵液中含有 4.0 g/L 的醋酸时，树干 毕赤酵母 P，生长和发酵木糖情况良好;当发酵液中含有 5.0 g/L 的甲酸时，树干毕赤酵母 P，对木糖的利用 率降低，但对酵母生长的影响并不明显;另外，树干毕赤酵母 P，耐受乙醇的浓度约为 40.0 g/L。 关键词:木糖;发酵;抑制物;树干毕赤酵母 文章编号 :1000 一2006(2007)06 一0133-03 中图分类号:TQ92;Q53 文献标识码:A Effects of Restrainers on Fermentation of Pentose by Pichia stipitis JI Geng-sheng 1 2 , YONG Qiang , YU Shi-yuan 排 • (1. College of Biological and Environmental Engineering ]iangsu University of Science and Technology , Zhenjiang 212018 , China; 2. College of Chemical Engineering Nanjing Forestry University , Nanjing 210037 , China) Abstract: Effects of fermentation restrainers such as formic acid , acetic acid and ethanol on xylose fermentation by Pichia stipitis P 2 were discussed. The growth and xylose fermentation were normal when 4.0 g/L acetic acid was added tCl culture medium. When 5. 0 g/L formal acid was added to culture medium , the ratio of xylose fermentation decreased and thp G~Jwth of yeast was norma l. The yeast could sustain and ferment xylose when 40. 0 g/L ethanol was added. Key words:Xylose; Fermentation; Restrainer; Pichia stipitis 目前我国的酒精主要以玉米、小麦、薯干等粮食为原料经过发酵生产，而我国有十分丰富的植物纤维资源，尤其是农 林废弃物资源.川展利用农林废弃物生产燃料酒精的研究不仅可以解决长期以来困扰