不同发酵条件对酿酒酵母甘油产量的影响

为提高酿酒酵母的甘油产量，分别考察不同初始葡萄糖和果糖质量浓度、pH值、发酵温度及SO2添加量对酿酒酵母D254甘油产量的影响。对酿酒酵母D254不同发酵初始条件进行单因素试验，其他因素固定条件下，葡萄糖质量浓度180g/L时酵母菌体生长平稳、生长量最高；果糖质量浓度108g/L时酵母甘油产量最高；pH值为3.5更适宜酵母菌体生长和合成甘油；在发酵温度和SO2添加量的单因素试验中也分别得出适宜发酵温度为28℃和适宜SO2添加量为 20mg/L。通过单因素试验，筛选出最利于酿酒酵母D254生长和产甘油的各因素的最佳质量浓度，进行Plackett-Burman发酵条件组合试验，得到发酵条件最佳组合为：初始葡萄糖质量浓度216g/L、果糖质量浓度144g/L、发酵温度32℃、pH 3.0、SO2添加量40mg/L，此条件下，酿酒酵母D254获得最高甘油产量达655.64μmol/L。

Optimization of Fermentation Conditions for the Production of Glycerol from Saccharomyces cerevisiae

In order to improve the production of glycerol from Saccharomyces cerevisiae D254, the effect of fermentation conditions such as initial glucose or fructose content, pH, temperature and SO2 amount on the yield of glycerol were explored by one-factor-at-a-time and Plackett-Burman array design methods. The optimal fermentation conditions for the production of glycerol were 216 g/L initial glucose, 144 g/L fructose, fermentation pH 3.0, fermentation temperature 32 ℃ and 40 mg/L SO2. Under these conditions, the highest yield of glycerol was achieved, 655.64 μmol/L.