| 餐厨垃圾水解液培养酿酒酵母发酵产油脂的影响因素 |
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| 引用本文： | 孙士权,蒋昌波,周谦,刘青芝,赵刚,谭万春,聂小保,万俊力,余关龙. 餐厨垃圾水解液培养酿酒酵母发酵产油脂的影响因素[J]. 现代食品科技, 2014, 30(11): 156-162 |
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| 作者姓名： | 孙士权 蒋昌波 周谦 刘青芝 赵刚 谭万春 聂小保 万俊力 余关龙 |
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| 作者单位： | 长沙理工大学水利工程学院，水沙科学与水灾害防治湖南省重点实验室，湖南长沙 410114;长沙理工大学水利工程学院，水沙科学与水灾害防治湖南省重点实验室，湖南长沙 410114;长沙理工大学水利工程学院，水沙科学与水灾害防治湖南省重点实验室，湖南长沙 410114;长沙理工大学水利工程学院，水沙科学与水灾害防治湖南省重点实验室，湖南长沙 410114;长沙理工大学水利工程学院，水沙科学与水灾害防治湖南省重点实验室，湖南长沙 410114;长沙理工大学水利工程学院，水沙科学与水灾害防治湖南省重点实验室，湖南长沙 410114;长沙理工大学水利工程学院，水沙科学与水灾害防治湖南省重点实验室，湖南长沙 410114;长沙理工大学水利工程学院，水沙科学与水灾害防治湖南省重点实验室，湖南长沙 410114;长沙理工大学水利工程学院，水沙科学与水灾害防治湖南省重点实验室，湖南长沙 410114 |
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| 基金项目： | 国家自然科学基金资助项目（51309032）；“港口、海岸及近海工程”省级重点学科开放课题 |
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| 摘 要： | 为提高餐厨垃圾水解液发酵产油脂量,探究其发酵生产特征和影响因素,以Saccharomyces cerevisiae As2.516为供试菌株,以初始餐厨垃圾水解液加入量90%(V/V)、搅拌速率180 r/min、通气量2.5 L/min、发酵周期10 d为基础发酵条件进行1 L发酵罐发酵。实验结果表明发酵过程受初始p H值、温度、接种生物量、还原糖含量及无机盐、金属离子浓度影响。其中最适宜初始培养条件为:p H值6、温度30℃、接种量10%,该条件下生物量、油脂产量及产物转化率最大。以实验最适宜培养条件为基础发酵条件时,S.cerevisiae发酵第7d油脂产量最高,为4.26 g/L,生物量12.95 g/L,油脂产率32.9%。经气相色谱分析发酵所得脂肪酸主要由C16及C18脂肪酸组成,其中不饱和脂肪酸占72.09%。餐厨垃圾水解液中无机盐离子含量丰富,外加钾、镁、锰等金属离子抑制菌体生长并影响油脂合成,除微量Cu SO4·5H2O(1×10-4 g/L)外,无需添加其它无机盐。S.cerevisiae利用餐厨垃圾水解底物具有谱宽和抗逆性。
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| 关 键 词： | 餐厨垃圾水解液 微生物油脂 培养条件 无机盐离子 金属离子 |
| 收稿时间： | 2014-05-23 |
Factors Influencing Microbial Oil Production from Food Waste Hydrolysates by Fermentation Using Saccharomyces cerevisiae As2.516 |
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| SUN Shi-quan,JIANG Chang-bo,ZHOU Qian,LIU Qing-zhi,ZHAO Gang,TAN Wan-chun,NIE Xiao-bao,WAN Jun-li and YU Guan-long. Factors Influencing Microbial Oil Production from Food Waste Hydrolysates by Fermentation Using Saccharomyces cerevisiae As2.516[J]. Modern Food Science & Technology, 2014, 30(11): 156-162 |
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| Authors: | SUN Shi-quan JIANG Chang-bo ZHOU Qian LIU Qing-zhi ZHAO Gang TAN Wan-chun NIE Xiao-bao WAN Jun-li YU Guan-long |
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| Affiliation: | School of Hydraulic Engineering, Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China;School of Hydraulic Engineering, Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China;School of Hydraulic Engineering, Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China;School of Hydraulic Engineering, Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China;School of Hydraulic Engineering, Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China;School of Hydraulic Engineering, Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China;School of Hydraulic Engineering, Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China;School of Hydraulic Engineering, Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China;School of Hydraulic Engineering, Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China |
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| Abstract: | |
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| Keywords: | food waste hydrolysates microbial oil culture conditions inorganic ions metal ions |
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