以葡萄糖为发酵底物,研究林可霉素对不同厌氧阶段的抑制效应、相关抑制动力学,以及对有机酸积累的影响。结果表明,林可霉素对葡萄糖和丙酸的生物降解有抑制作用,加入2g/L林可霉素后其降解速率分别下降23.16%和38.1%;由抑制动力学方程拟合结果可知其抑制常数KI分别为6.47g/L和3.87g/L,非线性相关系数m值分别为1.02和0.73,表明林可霉素对丙酸抑制作用更强,但葡萄糖对林可霉素浓度变化更为敏感。有机酸积累实验表明林可霉素对甲酸、乙酸和丙酸的积累都有影响,会促进乳酸的积累,总体有机酸含量提高,但VFAs含量下降。%Batch experiments were conducted to evaluate the inhibitive effects of lincomycin on anaerobic processes, their kinetics and the accumulation of organic acids through glucose digestion. It has indicated that the degradation rates of glucose and propionate would drop 23.16% and 38.1%, respectively, when 2 g/L of lincomycin were added. According to fitting to an inhibitive kinetic equation, the inhibiting constants Kf of glucose and propionate were 6.47 and 3.87 g/L, and non-linear correlative coefficients m were 1.02 and 0.73, respectively. Propionate showed more suppressed by lincomycin but less sensitive to the variation of lincomycin concentration than glucose. It was revealed that lincomycin could influence the accumulation of formic acid, acetic acid and propionic acid whilst promoting the accumulation of lactic acid. Though overall the content of organic acids increased, however, the amount of volatile fatty acids (VFAs) reduced.
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