外源添加乙偶姻对酿酒酵母W5/W141产2,3-丁二醇的影响

本研究旨在获得一株性能良好的2,3-丁二醇(2,3-BD)生产菌株。向酿酒酵母(Saccharomyces cerevisiae) W5/W141两株产2,3-BD菌株中添加不同浓度乙偶姻,并测定2,3-BD、乙醇和甘油产量随发酵时间的变化情况。S. cerevisiae W5最适乙偶姻添加浓度为12 g/L,且2,3-BD的产量在72 h达到最大,产量为2.54±0.03 g/L,甘油和乙醇转化率分别较未添加时下降了17.6%和23.6%。S. cerevisiae W141最适乙偶姻添加浓度为10 g/L,且2,3-BD的产量在72 h达到最大,产量为1.71±0.02 g/L,甘油和乙醇转化率分别较未添加时下降了57.1%和16.7%。通过对比,本课题最终选用S. cerevisiae W5作为最适菌株,为微生物发酵法生产2,3-BD提供新的资源。

Effects of Acetoin Addition on 2,3-butanediol Production by Saccharomyces cerevisiae W5/W141

To obtain a 2,3-butanediol (2,3-BD) producing strain with good performance, different concentrations of acetoin were added into two strains of Saccharomyces cerevisiae (W5/W141) producing 2,3-BD, and the changes of 2,3-BD, ethanol and glycerol production with fermentation time were determined. The optimum acetoin concentration of S. cerevisiae W5 was 12 g/L, and the concentration of 2,3-BD reached the maximum at 72 h, it was 2.54±0.03 g/L, and the conversion of glycerol and ethanol decreased by 17.6% and 23.6% respectively compared with that without addition. The optimum acetoin concentration of S. cerevisiae W 141 was 10 g/L, and the concentration of 2,3-BD reached the maximum at 72 h, it was 1.71±0.02 g/L, and the conversion of glycerol and ethanol decreased by 57.1% and 16.7% respectively. By comparison, S. cerevisiae W5 was selected as the optimum strain to provide new resources for the production of 2,3-BD by microbial fermentation.