湿氧化爆破副产物对酿酒酵母的生长和发酵过程的影响

摘要

研究了湿氧化爆破副产物甲酸、乙酸、糠醛对酿酒酵母生长、发酵过程、糖酵解和能量代谢以及细胞膜完整性的影响.通过研究发现,酿酒酵母对于甲酸、乙酸、糠醛的最大耐受浓度分别为1.8,6.0,2.0g/L.抑制剂对酿酒酵母乙醇发酵毒性依次为甲酸＞乙酸＞糠醛.在1×IC80时,乙酸对酿酒酵母糖酵解和能量代谢影响最小,在2×IC80和3×IC80时,糠醛对酿酒酵母糖酵解和能量代谢影响最小,而甲酸不论在任何浓度对酿酒酵母糖酵解和能量代谢都会产生很大的影响.与乙醇相比,甲酸、乙酸、糠醛对细胞膜完整性无显著的影响,从1 ×IC80～3×IC80分别造成的镁离子百分比为11％～20％,5％～12％,4.5％～8.4％,对照物乙醇则为55％.%Effects of by-products from wet-oxidation explosion,such as formic acid,acetic acid,furfural on growth,fermentation,glycolysis,energy metabolism and cytomembrane integrality of Saccharomyces cerevisiae were studied.The results showed that the maximum tolerated concentration of S.cerevisiae was 1.8 g/L formic acid,6.0 g/L acetic acid,2.0 g/L furfural,respectively.The inhibition strengths of the inhibitors to ethanol fermentation were in the order of formic acid＞acetic acid＞furfural.When the concentration of inhibitors is 1 ×IC80,acetic acid has the minimum impacts on glycolysis and energy metabolism.When the concentration of inhibitors is 2×IC80,furfural has minimum impacts on glycolysis and energy metabolism.However,formic acid can inhibit strongly the glycolysis and energy metabolism of Saccharomyces cerevisiae with any concentration.When compared with ethanol,the impact of inhibitors on cytomembrane integrality of Saccharomyces cerevisiae was not very significant.When the concentration of inhibitors vary from 1 ×IC80to 3×IC80,the results is 11％～20％,5％～12％ and 4.5％～8.4％,respectively.However,the result of ethanol that lead to the leak of magnesium ion is 55％.