Cazetta M L, Celligoi M A P C, Buzato J B, Scarmino I S
Department of Food and Drugs, Londrina State University, Post Box 6001, CEP: 86051-990, Londrina-PR, Brazil.
Bioresour Technol. 2007 Nov;98(15):2824-8. doi: 10.1016/j.biortech.2006.08.026. Epub 2007 Apr 8.
Fermentations utilizing strains of Zymomonas mobilis, in place of the traditional yeasts, have been proposed due their ethanol yields being close to theoretical. Ethanol production from sugar cane molasses was analyzed under different culture conditions using Z. mobilis in batch fermentation. The total reducing sugars (TRS) concentrations in the molasses, temperature, agitation and culture time effects were studied simultaneously through factorial design. The best conditions for ethanol production were 200 g L(-1) of total reducing sugars in the molasses, temperature of 30 degrees C and static culture and time of fermentation of 48 h, achieving 55.8 g L(-1). The pH of the medium was kept constant during the experiments, showing that molasses presents a buffering effect.
由于运动发酵单胞菌菌株的乙醇产量接近理论值，因此有人提议使用该菌株代替传统酵母进行发酵。在分批发酵中，使用运动发酵单胞菌在不同培养条件下分析了甘蔗 molasses 的乙醇生产情况。通过析因设计同时研究了 molasses 中总还原糖（TRS）浓度、温度、搅拌和培养时间的影响。乙醇生产的最佳条件是 molasses 中总还原糖为 200 g L(-1)、温度为 30 摄氏度、静态培养且发酵时间为 48 小时，乙醇产量达到 55.8 g L(-1)。在实验过程中，培养基的 pH 值保持恒定，这表明 molasses 具有缓冲作用。
