酸根离子对丙酮-丁醇清液发酵的影响

Effects of Acid Ion on Acetone-butanol Clear Liquid Fermentation

研究了酸根离子对以玉米淀粉为碳源进行丙酮-丁醇清液发酵时的影响规律。结果表明:SO32-抑制作用最强,且随该离子浓度的增加而增强。SO42-,Cl-,CO32-,Ac-,PO43-相对应的钠盐、铵盐质量浓度在0.2～1.0g/L发酵正常,其中溶剂产量最高达到22.091g/L,选择合适的浓度能起到一定的促进作用。SO42-,Cl-对应盐质量浓度增加到2.0g/L时,溶剂产量有所下降,另外3种酸根离子的影响作用不大。几种营养盐混合,在不同质量浓度下进行发酵,未添加亚硫酸盐的发酵正常,添加亚硫酸盐的发酵出现异常,溶剂产量很低,仅为1.806g/L,同样说明SO32-对丙酮-丁醇发酵具有强抑制作用。

The clear liquid fermentation has many advantages. This paper studies the influential patterns of acid ion on Acetone-butanol clear liquid fermentation with corn starch as carbon source. The results showed that： SO3^2- has the strongest inhibitory ability, and this ability enhances with increasing ion concentration. The fermentation is normal when the corresponding concentration of sodium salt, ammonium salt to SO4^2- ,Cl^- ,CO3^2- ,Ac^- ,PO4^3- is in the range of 0.2- 1.0 g/L. The highest yield achieved was 22. 091g/L. The appropriate concentration can play a certain enzymatic effect. When the concentration corresponding salt of SO4^2- , Cl^- increase to 2.0 g/L, the solvent production declined slightly, and there was little effect of the other three acid ion. Mixture of several kinds of salt in the fermentation at varies concentrations proved that the fermentation was normal with no sulfite, and it was abnormal with sulfite, where the solvent production was as as 1. 806g/L. Similarly, strong inhibitory action of SO3^2- was proved on the fermentation.