利用氧化还原电位优化玉米酒精浓醪发酵过程研究
|
摘要
利用氧化还原电位(ORP)调控玉米酒精浓醪发酵过程,通过设定不同的控制氧化还原电位(-50mV、-100mV、-150mV)及对照实验,对比菌体的数量、存活率、糖醇转化率、发酵效率和甘油生成量,探寻最佳的氧化还原电位控制位点。结果表明,当ORP控制值为-150mV时,乙醇产量为103.36g/L,分别为ORP值为-50mV、-100mV、对照组的1.72倍、1.26倍、1.04倍,糖醇转化率和发酵效率高于其他三组;甘油产量为23.13g/L,为其他三组的0.91倍、0.96倍、1.07倍;菌体数量为4.50×10~9CFU/mL,为其他三组的0.85倍、0.97倍、1.01倍。控制氧化还原电位对酵母菌生长繁殖和存活有利,最佳控制值为-150mV。
Using high-concentration corn mash as a medium, the alcohol fermentation process was regulated by oxidation-reduction potential(ORP).By setting different oxidation-reduction potentials(-50 mV,-100 mV,-150 mV) and the control experiment, by comparing the number of yeast cells,survival rate, sugar alcohol conversion rate, fermentation efficiency and glycerol production, the optimal ORP control site was explored. The results showed that when the ORP control value was -150 mV, the ethanol production was 103.36 g/L, which was 1.72, 1.26, 1.04 times higher than the ORP value of -50 mV,-100 mV and control group. The sugar alcohol conversion rate and fermentation efficiency were higher than the other three groups;the production of glycerol was 23.13 g/L, which was 0.91, 0.96, 1.07 times that of the other three groups; while the number of yeast cells was 4.50×10~9 CFU/ml, which was 0.85, 0.97, 1.01 times that of the other three groups. In summary, controlling the ORP was beneficial to the growth, reproduction and survival of yeast, and the optimal control value was -150 mV.
Using high-concentration corn mash as a medium, the alcohol fermentation process was regulated by oxidation-reduction potential(ORP).By setting different oxidation-reduction potentials(-50 mV,-100 mV,-150 mV) and the control experiment, by comparing the number of yeast cells,survival rate, sugar alcohol conversion rate, fermentation efficiency and glycerol production, the optimal ORP control site was explored. The results showed that when the ORP control value was -150 mV, the ethanol production was 103.36 g/L, which was 1.72, 1.26, 1.04 times higher than the ORP value of -50 mV,-100 mV and control group. The sugar alcohol conversion rate and fermentation efficiency were higher than the other three groups;the production of glycerol was 23.13 g/L, which was 0.91, 0.96, 1.07 times that of the other three groups; while the number of yeast cells was 4.50×10~9 CFU/ml, which was 0.85, 0.97, 1.01 times that of the other three groups. In summary, controlling the ORP was beneficial to the growth, reproduction and survival of yeast, and the optimal control value was -150 mV.
引文
[1]贾连平,王春才,张学峰,等.几种不同原料酒精的质量差异[J].酿酒,2004,31(6):27-29.
[2]石明亮,薛林,胡加如,等.玉米和特用玉米的营养保健作用及加工利用途径[J].化工科技,2011,17(2):66-71.
[3]王继艳,张显友,薄长凯,等.玉米燃料乙醇副产物酒糟及酒糟液高值化利用的研究现状[J].生物工程学报,2016,24(5):88-92.
[4]LIN Y H,HWANG S C J,GONG J T,et al.Using redox potential to detect microbial activities during clavulanic acid biosynthesis in Streptomyces clavuligerus[J].Biotechnol Lett,2005,27(22):1791.
[5]SIZER I J.The activity of yeast invertase as a function of oxidation-reduction potential[J].J Gen Physiol,1942,25(3):399-409.
[6]BLACKSTONE N W J B.Redox control and the evolution of multicellularity[J].Bioessays,2015,22(10):947-953.
[7]喻扬,王永红,储炬,等.控制发酵过程氧化还原电位优化酿酒酵母乙醇生产[J].生物工程学报,2007,23(5):878-884.
[8]王娜,刘晨光,袁文杰,等.氧化还原电位控制下自絮凝酵母高浓度乙醇发酵[J].化工学报,2012,63(4):1168-1174.
[9]张泽.应用氧化还原电位调控拟干酪乳杆菌(Lactobacillus paracasei)发酵产乳酸过程[D].上海:华东理工大学,2011.
[10]张栩,吴又多,齐高相,等.氧化还原电位调控混合糖为底物的丁醇发酵[J].化工学报,2014,65(6):2225-2231.
[11]姜岷,李建,陈可泉,等.氧化还原电位调控对Actinobacillus succinogenes厌氧发酵产丁二酸的影响[J].化工进展,2008,27(8):1250-1253.
[12]张祥强.血球计数板法测定酵母数及出芽率时应注意的问题[J].啤酒科技,2007(7):30.
[13]陈丹丹,施炎炎,朱云,等.酒中乙醇浓度国标检测方法的改进[J].福建分析测试,2017,26(6):31-33.
[14]王俊丽,聂国兴,李素贞,等.DNS法测定还原糖含量时最适波长的确定[J].河南农业科学,2010,39(4):115-118.
[15]BAKKER B M,OVERKAMP K M,KTTER P,et al.Stoichiometry and compartmentation of NADH metabolism in Saccharomyces cerevisiae[J].Yeast,2001,25(1):15-37.
[16]VAN DIJKEN J P,SCHEFFERS W A J F M L.Redox balances in the metabolism of sugars by yeasts[J].Fems Microbio Lett,1986,32(3):199-224.
[17]ALFENORE S,CAMELEYRE X,BENBADIS L,et al.Aeration strategy:a need for very high ethanol performance in Saccharomyces cerevisiae fed-batch process[J].Appl Microbiol Biotechnol,2004,63(5):537-542.
[18]NISSEN T L,KIELLAND-BRANDT M C,NIELSEN J,et al.Optimization of ethanol production in Saccharomyces cerevisiae by metabolic engineering of the ammonium assimilation[J].Metab Eng,2000,2(1):69-77.
[19]李仁健.氧对啤酒的影响与减少氧化的措施[J].啤酒科技,2004(3):36.
[20]GIBSON B R,LAWRENCE S J,LECLAIRE J P,et al.Yeast responses to stresses associated with industrial brewery handling[J].Fems Microbiol Rev,2010,31(5):535-569.
[21]ESTRUCH F.Stress-controlled transcription factors,stress-induced genes and stress tolerance in budding yeast[J].Fems Microbiol Rev,2000,24(4):469-486.
[22]CHU J,LI Y R.Modern industrial fermentation regulation[M].Beijing:Chemical Industry Press:142-144.
[2]石明亮,薛林,胡加如,等.玉米和特用玉米的营养保健作用及加工利用途径[J].化工科技,2011,17(2):66-71.
[3]王继艳,张显友,薄长凯,等.玉米燃料乙醇副产物酒糟及酒糟液高值化利用的研究现状[J].生物工程学报,2016,24(5):88-92.
[4]LIN Y H,HWANG S C J,GONG J T,et al.Using redox potential to detect microbial activities during clavulanic acid biosynthesis in Streptomyces clavuligerus[J].Biotechnol Lett,2005,27(22):1791.
[5]SIZER I J.The activity of yeast invertase as a function of oxidation-reduction potential[J].J Gen Physiol,1942,25(3):399-409.
[6]BLACKSTONE N W J B.Redox control and the evolution of multicellularity[J].Bioessays,2015,22(10):947-953.
[7]喻扬,王永红,储炬,等.控制发酵过程氧化还原电位优化酿酒酵母乙醇生产[J].生物工程学报,2007,23(5):878-884.
[8]王娜,刘晨光,袁文杰,等.氧化还原电位控制下自絮凝酵母高浓度乙醇发酵[J].化工学报,2012,63(4):1168-1174.
[9]张泽.应用氧化还原电位调控拟干酪乳杆菌(Lactobacillus paracasei)发酵产乳酸过程[D].上海:华东理工大学,2011.
[10]张栩,吴又多,齐高相,等.氧化还原电位调控混合糖为底物的丁醇发酵[J].化工学报,2014,65(6):2225-2231.
[11]姜岷,李建,陈可泉,等.氧化还原电位调控对Actinobacillus succinogenes厌氧发酵产丁二酸的影响[J].化工进展,2008,27(8):1250-1253.
[12]张祥强.血球计数板法测定酵母数及出芽率时应注意的问题[J].啤酒科技,2007(7):30.
[13]陈丹丹,施炎炎,朱云,等.酒中乙醇浓度国标检测方法的改进[J].福建分析测试,2017,26(6):31-33.
[14]王俊丽,聂国兴,李素贞,等.DNS法测定还原糖含量时最适波长的确定[J].河南农业科学,2010,39(4):115-118.
[15]BAKKER B M,OVERKAMP K M,KTTER P,et al.Stoichiometry and compartmentation of NADH metabolism in Saccharomyces cerevisiae[J].Yeast,2001,25(1):15-37.
[16]VAN DIJKEN J P,SCHEFFERS W A J F M L.Redox balances in the metabolism of sugars by yeasts[J].Fems Microbio Lett,1986,32(3):199-224.
[17]ALFENORE S,CAMELEYRE X,BENBADIS L,et al.Aeration strategy:a need for very high ethanol performance in Saccharomyces cerevisiae fed-batch process[J].Appl Microbiol Biotechnol,2004,63(5):537-542.
[18]NISSEN T L,KIELLAND-BRANDT M C,NIELSEN J,et al.Optimization of ethanol production in Saccharomyces cerevisiae by metabolic engineering of the ammonium assimilation[J].Metab Eng,2000,2(1):69-77.
[19]李仁健.氧对啤酒的影响与减少氧化的措施[J].啤酒科技,2004(3):36.
[20]GIBSON B R,LAWRENCE S J,LECLAIRE J P,et al.Yeast responses to stresses associated with industrial brewery handling[J].Fems Microbiol Rev,2010,31(5):535-569.
[21]ESTRUCH F.Stress-controlled transcription factors,stress-induced genes and stress tolerance in budding yeast[J].Fems Microbiol Rev,2000,24(4):469-486.
[22]CHU J,LI Y R.Modern industrial fermentation regulation[M].Beijing:Chemical Industry Press:142-144.