可再生能源2017，Vol.35Issue(7)：971-977,7.
酿酒酵母代谢有机酸对乙醇发酵的影响
Impact of metabolic organic acids on ethanol fermentation by Saccharomyces cerevisiae
摘要
Abstract
The organic acids produced by Saccharomyces cerevisiae during the fermentation would affect the fermentation efficiency. Batch ethanol fermentation experiment was carried out in the automatic fermentation tank to study the mainly kinds of organic acids produced by yeast and their effects on fermentation. The results showed that succinate acid, lactic acid and acetic acid were the main organic acids produced by yeast during fermentation. The total amount of these acids increased with the increase of temperature from 25℃to 40℃or pH from 3 to 6, and the maximum value could be up to 5.78 g/L, accounting for 23.3% of all the products. By adding exogenous organic acids, it was found that their inhibition strength was not entirely decided by their acidity, also related to the degree of difficulty in entering the cells and other reasons. Combined with the experiment of removal organic acids during fermentation, it could be concluded that the effects of the three main metabolic organic acids on ethanol fermentation were different, from large to small were acetic acid, succinate, and lactic acid. And there was no obvious synergistic effect between the three acids. Acetic acid is the main inhibitors of metabolic by-product in the fermentation process, and it could cause cell concentration decreased significantly with 2 g/L, and ethanol yield fell by 86.7%with 4 g/L.关键词
发酵/乙醇/有机酸/抑制Key words
ethanol/fermentation/organic acids/inhibition分类
能源科技引用本文复制引用
赵伟,赵兵涛,次仁潘多,俞璐,林燕..酿酒酵母代谢有机酸对乙醇发酵的影响[J].可再生能源,2017,35(7):971-977,7.基金项目
国家水体污染控制与治理科技重大专项(2012ZX07105-003). （2012ZX07105-003）
