| 发酵抑制物对树干毕赤酵母戊糖发酵的影响 |
| |
| 引用本文： | 季更生,勇强,余世袁.发酵抑制物对树干毕赤酵母戊糖发酵的影响[J].南京林业大学学报(自然科学版),2007,31(6):133-135. |
| |
| 作者姓名： | 季更生 勇强 余世袁 |
| |
| 作者单位： | 1. 江苏科技大学生物与环境工程学院,江苏,镇江,212018;南京林业大学化学工程学院,江苏,南京,210037
2. 南京林业大学化学工程学院,江苏,南京,210037 |
| |
| 摘 要： | 研究了常见发酵抑制物(甲酸、醋酸和乙醇)对树干毕赤酵母(Pichia stipitis)P2生长和发酵木糖的影响.结果表明:树干毕赤酵母P2具有良好的抗发酵抑制物能力.当发酵液中含有4.0 g/L的醋酸时,树干毕赤酵母P2生长和发酵木糖情况良好;当发酵液中含有5.0g/L的甲酸时,树干毕赤酵母P2对木糖的利用率降低,但对酵母生长的影响并不明显;另外,树干毕赤酵母P2耐受乙醇的浓度约为40.0 g/L.
|
| 关 键 词： | 木糖 发酵 抑制物 树干毕赤酵母 戊糖发酵 抑制物 树干毕赤酵母 影响 Pichia Fermentation 浓度 耐受 酵母生长 利用率 情况 发酵液 能力 结果 木糖 乙醇 醋酸 甲酸 研究 |
| 文章编号： | 1000-2006（2007）06-0133-03 |
| 收稿时间： | 2006-09-04 |
| 修稿时间： | 2007-04-17 |
Effects of Restrainers on Fermentation of Pentose by Pichia stipitis |
| |
| JI Geng-sheng,YONG Qiang,YU Shi-yuan.Effects of Restrainers on Fermentation of Pentose by Pichia stipitis[J].Journal of Nanjing Forestry University(Natural Sciences ),2007,31(6):133-135. |
| |
| Authors: | JI Geng-sheng YONG Qiang YU Shi-yuan |
| |
| Abstract: | Effects of fermentation restrainers such as formic acid, acetic acid and ethanol on xylose fermentation by Pichia stipitis P2 were discussed. The growth and xylose fermentation were normal when 4.0 g/L acetic acid was added to culture medium. When 5.0 g/L formal acid was added to culture medium, the ratio of xylose fermentation decreased and the growth of yeast was normal. The yeast could sustain and ferment xylose when 40.0 g/L ethanol was added. |
| |
| Keywords: | Xylose Fermentation Restrainer Pichia stipitis |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
