氮源对酿酒酵母GJ2008不同糖浓度甘蔗汁酒精分批发酵的影响

Effect of nitrogen source on sugarcane juice batch alcoholic fermentation by Saccharomyces cerevisiae GJ2008 with different sugar concentrations

研究了不同糖浓度下氮源对酿酒酵母GJ2008甘蔗汁酒精发酵的影响,旨在为高浓度甘蔗汁酒精发酵提供研究基础。将2 g/L尿素加入150 g/L、200 g/L、250 g/L、300 g/L和350 g/L总糖质量浓度甘蔗汁培养基中,以对应糖浓度未添加氮源组为对照组,通过分析细胞生长、糖代谢和乙醇生成来探究氮源如何影响甘蔗汁酒精发酵。结果表明:与未添加氮源相比,氮源加快了发酵速度,发酵周期最高缩短为18 h,糖消耗速率和乙醇生成速率最大分别提高了55%和96%;使酒精发酵更彻底,总糖含量最高减少了40.42 g/L;增加了目的产物,乙醇含量最高提升了28.4%。说明氮源有效地促进了甘蔗汁酒精发酵,加强了酵母的无氧呼吸途径。

In order to provide research basis for alcoholic fermentation of high sugarcane juice concentration, the effects of nitrogen on sugarcane juice alcoholic fermentation by Saccharomyces cerevisiae GJ2008 with different sugar concentrations were researched. 2 g/L carbamide was added into the sugarcane juice mediums with sugar concentration of 150 g/L, 200 g/L, 250 g/L, 300 g/L and 350 g/L. Using the corresponding sugar concentration groups without nitrogen source as control group, the effects of nitrogen source on sugarcane juice alcoholic fermentation were investigated by analyzina cell growth, glycometabolism and the alcohol generation. The results showed that compared with control group without nitrogen source, the nitrogen source could speed up the fermentation, and the fermentation period was shortened and the shortest period was 18 h. The sugar consumption rate and alcohol generation rate were increased by 55% and 96%, respectively, which made alcoholic fermentation more thoroughly, and the total sugar content was decreased by the highest for 40.42 g/L. The aimed products were increased, and the alcohol concentration increased by 28.4%. The study indicated that nitrogen source effectively promoted the sugarcane juice alcoholic fermentation and strengthened the anaerobic respiration of yeast.