控制发酵过程氧化还原电位优化酿酒酵母乙醇生产

The Influence of Controlling Redox Potential on Ethanol Production by Saccharomyces cerevisiae

摘要:

利用氧化还原电极，研究了在厌氧条件下将氧化还原电位值（ORP）控制在不同水平（-50mV、-100mV、-150mV、-230mV）对乙醇发酵过程的影响。试验结果表明，不同的ORP值水平对乙醇得率，甘油形成、有机酸分泌、生物量和菌体死亡率的影响有明显的差异。当ORP为-50mV时的生物量是ORP为-100mV时的1.26倍、ORP为-150mV时的1.86倍、ORP为-230mV时的2.59倍，甘油浓度分别是后三者的1.2倍、1.1倍、1.7倍，而乙醇浓度却分别只有后三者的0.87倍、0.49倍、0.51倍。综合考虑生物量、乙醇浓度、甘油产量、残糖的测定结果，表明将ORP控制在-150mV时对乙醇发酵极为有利。说明可以用ORP电极来精确控制厌氧发酵条件，从而为酵母细胞合理分配代谢流以实现乙醇生产最优化的宏观控制提供了一种有效的手段。

Abstract:

Redox electrode was used to control redox potential at four different levels(-50mV,-100mV,-150mV,-230mV) for the study of ethanol fermentation. The result showed that there was notably influence on the yield of ethanol ,the formation of glycerol, the secretion of organic acid，biomass and the death of cell by controlling redox potential at different levels. For example: the biomass of ORP at -50mV was 1.26,1.86,2.59 times higher than ORP at -100mV、-150mV、-230mV respectively, the final glycerol concentration was 1.2,1.1,1.7 times higher but final ethanol concentration was 0.87,0.49,0.51 times lower compared to the latest three ORP control level. And take biomass, ethanol yield, glycerol concentration, and unconsumed glucose into consider, we get the conclusion that it is very favorable for ethanol fermentation by control ORP at 150mV. So it give us a apocalypse that we can use redox electrode to control the ethanol fermentation exactly on bioreactor scale.