原料碳氮比对丁醇发酵两阶段发酵性能的影响

doi:10.3969/j.issn.1673-1689.2014.11.008

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原料碳氮比对丁醇发酵两阶段发酵性能的影响
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                        10.3969/j.issn.1673-1689.2014.11.008
                    
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Effect of Carbon/Nitrogen Ratio on Butanol Fermentation Performances in Two Periods

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摘要:

在丙酮丁醇发酵的产酸期和产溶剂期两阶段, 向葡萄糖质量浓度固定的培养基中添加不同质量浓度酵母浸粉, 比较了不同碳氮比培养下的丙丁梭菌在相应阶段产气、耗糖、产有机酸、发酵相转型和产溶剂等发酵性能的差异。结果表明, 在产酸期, 适中的碳氮比(46.7~93.4 mol/mol)能够保证菌体以正常速度生长, 不至于过分刺激或是抑制有机酸的合成, 使发酵顺利完成相转型, 有利于缩短发酵周期; 在产溶剂期, 较高的碳氮比(93.4~186.7 mol/mol)可以有效抑制副产物溶剂丙酮和乙醇的积累, 且保持丁醇产量达到12 g/L以上, 从而获得较高的丁醇/总溶剂比例。继而再利用玉米粉、木薯粉和豆饼粉3种含碳氮比差异较大的生物质原料进行丙酮丁醇发酵, 验证了上述关于原料碳氮比对丁醇发酵各阶段发酵性能影响效应的结论。

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Glucose-based media containing different contents of yeast extract were used to culture Clostridium acetobutylicum, either in the acidogenic or in the solventogenic phase. The fermentation performances in the different period were concerned, including gas production, glucose consumption, organic acids and solvents production, and phase-shift, in order to explore the effects of carbon/nitrogen(C/N) ratio on butanol fermentation performances. The results indicated that a moderate C/N ratio(46.7~93.4 mol/mol) in the acidogenesis could maintain the normal growth rate of strain without large accumulation of organic acids, which resulted in a smooth switch of phase-shift and shortening fermentation time. While a higher C/N ratio(93.4~186.7 mol/mol) in the solventogenesis was benefit for restraining the synthesis of by-product solvents acetone and ethanol, and simultaneously kept the butanol production upon 12 g/L, leading to a relatively high ratio of butanol to total solvent. Moreover, three kinds of biomasses which contained distinct C/N ratios were used as substrate for butanol fermentation. The results further demonstrate the conclusion acquired above about the impacts on fermentation performances brought by C/N ratio alteration of substrate.

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李鑫,李志刚,史仲平.原料碳氮比对丁醇发酵两阶段发酵性能的影响[J].食品与生物技术学报,2014,33(11):1168-1175.

LI Xin, LI Zhigang, SHI Zhongping. Effect of Carbon/Nitrogen Ratio on Butanol Fermentation Performances in Two Periods[J]. Journal of Food Science and Biotechnology,2014,33(11):1168-1175.

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在线发布日期: 2014-12-19
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