The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
Appl Biochem Biotechnol. 2011 Oct;165(3-4):883-91. doi: 10.1007/s12010-011-9305-0. Epub 2011 Jun 24.
The effects of propionic acid on ethanol and glycerol production by Saccharomyces cerevisiae in cassava mash were examined along with the influence of pH (4.0, 5.0, and 6.0) and of dissolved solids content (22%, 25%, and 27%). Inhibition by propionic acid increased as solids content increased and medium pH declined. Complete inhibition of ethanol fermentation was observed in mashes at pH 4.0 (60 mM propionic acid for 22% solids and 45 mM for 25% and 27%). Glycerol production linearly decreased with increased undissociated propionic acid concentration in all mashes at all pH levels, which partly contributed to increased final ethanol production when propionic acid concentration in mashes was low (≤ 30 mM).
研究了丙酸对木薯醪中酿酒酵母生产乙醇和甘油的影响，同时考察了 pH 值（4.0、5.0 和 6.0）和固形物含量（22%、25%和 27%）的影响。丙酸抑制作用随着固形物含量的增加和介质 pH 值的降低而增加。在 pH 值为 4.0 的醪液中（60mM 丙酸用于 22%固形物，25%和 27%用于 45mM），完全抑制了乙醇发酵。在所有 pH 值条件下的所有醪液中，甘油的产量随未离解丙酸浓度的线性增加而降低，这部分导致当醪液中的丙酸浓度较低（≤30mM）时最终乙醇产量增加。
