Aldiguier A S, Alfenore S, Cameleyre X, Goma G, Uribelarrea J L, Guillouet S E, Molina-Jouve C
Institut National des Sciences Appliquées, Département de Génie Biochimique et Alimentaire, 135 Avenue de Rangueil, 31077 Toulouse Cedex, France.
Bioprocess Biosyst Eng. 2004 Jul;26(4):217-22. doi: 10.1007/s00449-004-0352-6. Epub 2004 Apr 20.
The impact of ethanol and temperature on the dynamic behaviour of Saccharomyces cerevisiae in ethanol biofuel production was studied using an isothermal fed-batch process at five different temperatures. Fermentation parameters and kinetics were quantified. The best performances were found at 30 and 33 degrees C around 120 g l(-1) ethanol produced in 30 h with a slight benefit for growth at 30 degrees C and for ethanol production at 33 degrees C. Glycerol formation, enhanced with increasing temperatures, was coupled with growth for all fermentations; whereas, a decoupling phenomenon occurred at 36 and 39 degrees C pointing out a possible role of glycerol in yeast thermal protection.
在乙醇生物燃料生产中，采用等温补料分批培养工艺，在五个不同温度下研究了乙醇和温度对酿酒酵母动态行为的影响。对发酵参数和动力学进行了量化。在30℃和33℃时性能最佳，30小时左右可产生约120 g l⁻¹乙醇，30℃时对生长略有好处，33℃时对乙醇生产略有好处。甘油的形成随温度升高而增加，在所有发酵过程中都与生长相关；而在36℃和39℃时出现了解偶联现象，这表明甘油在酵母热保护中可能发挥作用。
