甘蔗糖蜜总糖中提高蔗糖纯度的菌株分离鉴定及生物纯化性能

从甘蔗糖厂周边环境采集污泥、土壤及污水样品,通过甘蔗糖蜜纯化发酵试验筛选提高甘蔗糖蜜总糖中蔗糖纯度的菌株,并对菌株进行形态观察、生理生化特征比较和26SrDNA基因序列同源性分析鉴定。结果筛选获得1株提高甘蔗糖蜜总糖中蔗糖纯度的菌株m-6。菌株m-6纯化发酵10h,甘蔗糖蜜中葡萄糖、果糖的去除比例分别为96.5%、100%,蔗糖在糖蜜总糖中的纯度由初始的55.6%提高至85.7%,菌株m-6对甘蔗糖蜜有良好生物纯化作用。菌株m-6属于库德毕赤酵母(Pichia kudriavzevii)。

Isolation of Strain for Raising Sucrose Purity in Sugarcane Molasses and Its Biological Purification

A new strain, Pichia kudriavzevii(m-6), isolated from sugar was isolated from refinery environments, and used to improve sugar purity in sugarcane molasses. Its morphological, physiological and biochemical characteristics were compared, and 26SrDNA gene sequence homology was conducted.High-pressure liquid chromatography elution curve of absorption compounds showed that several chromatographic peaks(glucose and fructose) were evidently diminished in biological purification of sugarcane molasses, suggesting that glucose and fructose were degraded by the new isolate during the cultivation process. Fermentation results of sugarcane molasses showed that sucrose purity was increased to 85.7% from 55.6%, and that removal rates of glucose and fructose were 96.5% and 100%, respectively.This results demonstrated that Pichia yeast provides an effective biorefinery approach to remove glucose and fructose, and improve sucrose purity.Biological purification can increase sucrose recovery from sugarcane molasses.