| 餐厨垃圾水解液分批培养酿酒酵母产油脂动力学模型的建立 |
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| 引用本文： | 孙士权,蒋昌波,周谦,刘青芝,谭万春,聂小保,万俊力,余关龙. 餐厨垃圾水解液分批培养酿酒酵母产油脂动力学模型的建立[J]. 现代食品科技, 2014, 30(8): 163-168 |
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| 作者姓名： | 孙士权 蒋昌波 周谦 刘青芝 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 |
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| 基金项目： | 国家自然科学基金资助项目（51309032） |
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| 摘 要： | 为提高餐厨垃圾水解液发酵产油脂量,探究其发酵生产规律,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)、接种量10%(V/V)、初始pH值6、培养温度30℃、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发酵罐批式发酵。实验结果表明:S.cerevisiae As2.516发酵过程中菌体生物量的积累呈一条S型曲线,油脂的生产表达与菌体的生长有紧密关联性。基于Logistic方程、Luedeking-Piret方程和物料平衡计算分别构建了该菌株的菌体生长、油脂产物生成、底物还原糖消耗3个分批发酵动力学模型,其中菌体生长动力学模型为:1.0241(1)13.05??dx x xdt、底物还原糖消耗动力学模型为:??0.4787?0.0348?0.1055ds dx dp xdt dt dt、油脂产物生成动力学模型为:?0.2979?0.00406dp dx xdt dt,所构建动力学模型的计算值与实验值拟合效果良好,其相关系数R2分别为0.9979、0.9957和0.9565,模型能揭示餐厨垃圾水解液培养菌体产油脂发酵过程中菌体生长、油脂合成以及底物还原糖消耗的基本特征。
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| 关 键 词： | 餐厨垃圾水解液 发酵 微生物油脂 动力学 |
| 收稿时间： | 2014-02-17 |
Construction of Kinetics Model for Production of Microbial Oils by Saccharomyces Cerevisiae As2.516 Fermentation Process Using Hydrolysis Liquid of Kitchen Garbage |
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| SUN Shi-quan,JIANG Chang-bo,ZHOU Qian,LIU Qing-zhi,TAN Wan-chun,NIE Xiao-bao,WAN Jun-li and YU Guan-long. Construction of Kinetics Model for Production of Microbial Oils by Saccharomyces Cerevisiae As2.516 Fermentation Process Using Hydrolysis Liquid of Kitchen Garbage[J]. Modern Food Science & Technology, 2014, 30(8): 163-168 |
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| Authors: | SUN Shi-quan JIANG Chang-bo ZHOU Qian LIU Qing-zhi 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 DisasterPrevent 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 DisasterPrevent 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 DisasterPrevent 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 DisasterPrevent 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 DisasterPrevent 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 DisasterPrevent 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 DisasterPrevent 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 DisasterPrevent and Control, Key Laboratory of Hunan Province, Changsha 410114, China |
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| Abstract: | |
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| Keywords: | kitchen garbage hydrolysis fermentation microbial oils kinetics |
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