碳水化合物降解产物对酿酒酵母乙醇发酵的影响

Abstract

Abstract: Effects of degradation products of carbohydrates on the fermentation of Saccharomyces cerevisiae and the fermentation of corn stover enzymatic hydrolysate were investigated. The inhibition strengths of the typical inhibitors to ethanol fermentation were in the order of: formic acid>acetic acid>furfural>hydroxymethylfurfural(HMF). For ethanol fermentation, S.cerevisiae NLH13 could tolerate 1g/L formic acid and 4g/L acetic acid, respectively. However, S.cerevisiae NLH13 displayed higher tolerance to furfural and hydroxymethylfurfural, when their concentration in hydrolysate was 2-10g/L. The sugar consumption, ethanol mass concentration and ethanol yield were 98.30%, 81.95g/L and 88.41%, respectively, when the corn stover enzymatic hydrolysate containing 184.90g/L glucose was fermented with Saccharomyces cerevisiae NLH13 for 24h.

Key words: degradation products of carbohydrates, fermentation inhibitor, ethanol, steam explosion

CLC Number:

SONG Xiao-chuan;CHU Qiu-lu;ZHU Jun-jun;XU Yong;YU Shi-yuan;YONG Qiang. Effects of Degradation Products of Carbohydrates on the Fermentation of Saccharomyces cerevisiae[J]. , 2011, 31(1): 9-12.

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Effects of Degradation Products of Carbohydrates on the Fermentation of Saccharomyces cerevisiae

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