外部pH值对产朊假丝酵母乙醇中间体酸化和排泄的影响。

Effect of external pH on acidification and excretion of ethanol intermediates by Candida utilis.

作者信息

Páca J, Votruba J

机构信息

Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague.

出版信息

Folia Microbiol (Praha). 1991;36(5):485-92. doi: 10.1007/BF02884070.

DOI:10.1007/BF02884070

PMID:1821874

Abstract

External pH affects the acidification induced by ethanol. The apparent specific rate of acidification depends on the dissociation properties and production of carbon dioxide, acetic and lactic acid which are intermediates of ethanol oxidation. The organic acids are transported by Nernst-Einstein diffusion. We designed and identified a new and simple mathematical model that allows us to describe the effect of external pH on nonstationary transport of dissociated intermediates of ethanol oxidation.

摘要

外部pH值会影响乙醇诱导的酸化作用。表观酸化比速率取决于二氧化碳、乙酸和乳酸（乙醇氧化的中间产物）的解离特性和生成情况。有机酸通过能斯特-爱因斯坦扩散进行传输。我们设计并确定了一个新的简单数学模型，该模型使我们能够描述外部pH值对乙醇氧化解离中间产物非稳态传输的影响。