摘要
为探究餐厨垃圾水解液发酵产油脂的动力学特征和影响因素,以Saccharomyces cerevisiae As2.516(S.cerevisiae As2.516)为供试菌株,在初始餐厨垃圾水解液加入量为90%、搅拌速率为180 r/min、通气量为2.5 L/min、发酵周期为10 d的条件下,进行1 L发酵罐发酵实验。实验结果表明,S.cerevisiae As2.516的最优初始培养条件如下:pH值为6、温度为30℃、生物接种量为10%;在此实验条件下,发酵第7天油脂产量最高达4.6 g/L,此时生物量为13 g/L,油脂产率为36.1%;发酵产生的脂肪酸主要由C16和C18脂肪酸组成。餐厨垃圾水解液中的无机盐钠(Na^(+))、钾(K^(+))、铁(Fe^(3+))、镁(Mg^(2+))、锰(Mn^(2+))含量丰富,除需添加微量硫酸铜(CuSO_(4)·5H_(2)O,0.1 mg/L)外,无需额外添加其他无机盐。同时基于Logistic方程和Luedeking-Piret等方程建立了S.cerevisiae As2.516菌体生长、产物生成、底物还原糖消耗3个发酵动力学模型,较好地描述了餐厨垃圾水解液培养菌体产油脂发酵过程中菌体生长、油脂合成以及底物还原糖消耗的过程。
To investigate the kinetic characteristics and influencing factors of oil production from kitchen waste hydrolysate fermentation, a fermentation experiment was carried out in a 1 L fermenter, in which Saccharomyces cerevisiae As2.516(S. cerevisiae As2.516) was used as a test strain the dosage of initial kitchen waste hydrolysate was 90%, agitation speed was 180 r/min, aeration rate was 2.5 L/min and fermentation cycle was 10 days. The initial optimal culture conditions for S. cerevisiae As2.516 were as follows: pH of 6, temperature of 30 ℃ and inoculation percentage of 10%. Based on the optimum culture condition, the highest oil yield was 4.6 g/L on the 7 th day of fermentation, the biomass was 13 g/L and the oil yield rate was 36.1%. Fatty acids produced by fermentation were mainly composed of C16 and C18 fatty acids. Contents of sodium(Na^(+)), potassium(K^(+)), iron(Fe^(3+)), magnesium(Mg^(2+)) and manganese(Mn^(2+)) in the kitchen waste hydrolysate were abundant, and there was no need to add other inorganic salts except for adding trace copper sulfate(CuSO_(4)·5 H_(2)O, 0.1 mg/L). In addition, three fermentation kinetics models of S. cerevisiae As2.516 growth, production formation and substrate(reducing sugar) depletion were established based on Logistic and Luedeking-Piret equations, and the process of cell growth, oil synthesis and substrate(reducing sugar) consumption could be well described by these models.
作者
曾小康
孙士权
高阳
胡文涛
孙欣悦
蒋昌波
吴方同
万俊力
周璐
ZENG Xiao-kang;SUN Shi-quan;GAO Yang;HU Wen-tao;SUN Xin-yue;JIANG Chang-bo;WU Fang-tong;WAN Jun-li;ZHOU Lu(School of Hydraulic Engineering,Changsha University of Science and Technology,Changsha 410114,China;PowerChina Zhongnan Engineering Corporation Limited,Changsha 410014,China;Engineering and Technical Center of Hunan Provincial Environmental Protection for River-Lake Dredging Pollution Control,Changsha 410114,China)
出处
《中国给水排水》
CAS
CSCD
北大核心
2021年第15期83-88,共6页
China Water & Wastewater
基金
国家自然科学基金资助项目(51309032)
水文水资源与水利工程科学国家重点实验室基金资助项目(2016490911)
湖南省教育厅优秀青年基金资助项目(17B014)。
关键词
餐厨垃圾水解液
酿酒酵母
微生物油脂
发酵
动力学
kitchen waste hydrolysate
Saccharomyces cerevisiae
microbial oils
fermentation
kinetics