三羧酸循环中几种有机酸对山梨醇发酵的影响研究

Study on Effects of Several Organic Acids in Tricarboxylic Acid Cycle on Fermentation of Sorbitol

通过研究三羧酸循环中几种主要有机酸在山梨醇发酵过程中产生的作用,以提高产糖速率及缩短其发酵周期。通过单因子筛选确定了苹果酸、顺-乌头酸、草酰乙酸及琥珀酸对山梨醇发酵起促进作用,而延胡索酸对山梨醇发酵无明显作用;根据单因子实验结果确定出正交实验的因素及水平,最后通过正交实验优化出有机酸的最优配比分别为苹果酸0.06%、顺-乌头酸0.015%、草酰乙酸0.10%、琥珀酸0.04%;通过小型发酵罐中试验证实验,山梨醇发酵周期比照缩短6 h。

In order to improve the speed of cell producing sorbose and short the fermentation period, the effects of the main organic acids in tricarboxylic acid cycle on the fermentation of sorbitol were researched.The single factor screening experiment showed that malic acid, CIS aconitic acid, oxaloacetic acid and succinic acid could promot sorbitol fermentation, and fumaric acid had no obvious effect on sorbitol fermentation. The levels and factors of orthogonal experiment were determined according to the single factor experiments, the optimum compounding of organic acids was malic acid 0.06%, CIS aconitic acid 0.015%,oxaloacetic acid 0.10%, suceinic acid 0.04% through orthogonal experiment. The sorbitol fermentation period was shortened by 6 hours through small fermentor pilot-scale experiment.