混菌戊糖己糖发酵产乙醇的研究

doi:10.3969/j.issn.0253-2417.2015.02.017

Abstract

Abstract: Mixed sugars(glucose and xylose)consumption patterns by the following three fermentation methods, i.e., single bacterium fermentation by Candida shehatae, successive fermentation by C.shehatae and Saccharomyces cerevisiae, as well as synchronization(fermentation by these two), were investigated. The results showed that the fermentation by synchronization pattern can effectively terminate the inhibition of glucose, and accelerate the xylose utilization at the same time. The fermentation medium of mixed yeast was optimized by Plackett-Burman design, steepest climbing experimental design, and central composite design. The optimal culture conditions were (NH₄)₂SO₄ 9.09 g/L, KH₂PO₄ 8.96 g/L and CaCl₂ 0.34 g/L. Under the above conditions of fermentation, the ethanol yield was 21.71 g/L, which is 9.4 % higher than before. Under the optimized medium, the yeast turbidity (OD) increased from 12.12 to 21.87, and the conversion of xylose also increased from 82 % to 93 %.

Key words: mixed sugar, fermentation of mixed yeasts, ethanol, medium, optimization

CLC Number:

TQ35
TQ920.6

LI Qing, SONG Xiang-yang, FAN Xiao-yang, OUYANG Jia, YONG Qiang. Production of Ethanol by Fermentation of Glucose and Xylose Using Mixed Yeasts[J]. Chemistry and Industry of Forest Products, 2015, 35(2): 111-116.

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Production of Ethanol by Fermentation of Glucose and Xylose Using Mixed Yeasts

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