戊糖己糖混合糖发酵生产乙醇的主要影响因素 - 南京师范大学学报 .pdfVIP

32 1 () Vol. 32 No. 1 2009 3 JOURNAL OF NANJING NORMAL UNIVERSITY ( Natural S ien e Edition) M ar, 2009 戊糖己糖混合糖发酵生产乙醇的主要影响因素 宋向阳, 陈 牧, 毛连山, 云彩琴, 勇 强, 余世袁 (, , 210037) [ ] , () , . , , 30 , 24 h, 01 g/L 325 g/L. 11g /L +, 332 g /L. , , 12 h 893% 107% . 12 h, , . 28h , 332 g /L. [ ] , , , [ ] Q53 [] A [] 2009) 0 1011505 M ain Factors of Influence for Fermentation of Pentose and Hexose Producing E thanol Song X iangyang, Cheng M u, M ao L ianshan, Y un Ca iq in, Y ong Q iang, Yu Sh iy uan ( College of Chem i al Engin eering, Nanj ing Forestry Un iversity, Key Laboratory of Forest Geneti B iote hno logy, M in istry of Edu ation, Nanjing 210037, Ch ina) Abstract: Ferm entation of glu osexylose m ixture to ethanol w as investigated w ith P ich ia stpi itis. To definite the ondi tions of high sugars on entration ferm entation through hanges of u ltivation onditions. The resu lts of study show ed that it w as fit for 30 of tem perature in h igh sugars on entration ferm entation. And the on entration of left sugars and eth anol were 01g /L, 325 g/L respe tively for ferm entation in 24 h. It w as better for adding ( NH ) SO and tra e ele 4 2 4 m ents in ferm entation. The on entration of ethanolw as 332 g/L. G lu osew as first used by yeast from typi al urve of ferm entation. The utilization rates of glu ose and xylose were 893% , 107% respe tively. Itw asm ain use of xylose af ter 12 h. The on entration of ethanol in reased w ith less of sugars. The on en tration of ethanol rea hed m axmi um in 28 h of ferm entation wh i h w