| 高效木质纤维素分解菌复合系的发酵特性 |
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| 引用本文： | 刘震东,李文哲,刘爽,郑国香.高效木质纤维素分解菌复合系的发酵特性[J].东北农业大学学报,2009,40(8). |
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| 作者姓名： | 刘震东 李文哲 刘爽 郑国香 |
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| 作者单位： | 东北农业大学工程学院,哈尔滨,150030 |
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| 基金项目： | 国家科技支撑计划课题，国家863计划，黑龙江省科技厅重点攻关项目 |
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| 摘 要： | 试验以稻草为唯一碳源,50℃静置培养,通过批次发酵和批次补料发酵的培养方式,对复合菌系的pH、溶解氧浓度(DO)、分解效率和发酵产物组成进行了研究。结果表明,批次发酵时,pH由初始值8.59降为6.03后回升,10d后稳定在8.0左右;培养1d的DO值由初始的4.34mg·L-1迅速下降到0.22mg·L-1,此后一直维持在0.07～0.10mg·L-1的范围内;发酵3d时稻草的分解率达到42.5%,随着发酵的进行,稻草分解速率显示逐渐降低的趋势;主要液相末端产物是挥发性脂肪酸(VFA),其中乙酸质量浓度占总VFA质量浓度的90%以上。连续补料发酵时,每次添加稻草24h后pH降到最低,乙酸的含量也达到最大值,随后逐渐升高直到下一次添加稻草;而发酵体系内的DO值的变化与批次加料发酵相似。
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| 关 键 词： | 木质纤维素分解菌 复合菌系 分批发酵 分批补料发酵 pH |
Characteristic of an efficient microbial system with cellulose degradation bacteria |
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| LIU Zhendong,LI Wenzhe,LIU Shuang,ZHENG Guoxiang.Characteristic of an efficient microbial system with cellulose degradation bacteria[J].Journal of Northeast Agricultural University,2009,40(8). |
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| Authors: | LIU Zhendong LI Wenzhe LIU Shuang ZHENG Guoxiang |
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| Institution: | LIU Zhendong,LI Wenzhe,LIU Shuang,ZHENG Guoxiang(Engineering College,North- east Agricultural University,Harbin 150030,China) |
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| Abstract: | To research the pH and dissolved oxygen concentration(DO) value, degradation ratio, products from degradation of fermentation system of an efficient microbial system with cellulose degradation bacteria, we cultured them in the media used rice straw as the limiting carbon source by means of batch fermentation and fed-batch fermentation under static condition at 50 ℃. The results showed that when the systems were cultivated by means of batch fermentation, the pH of fermentation system decreased from initial 8.59 to 6.03, and after 10 d cultivation, it increased to 8.0 and was stable. The DO value was decreased from initial 4.34 to 0.22 mg·L-1 within first day inoculation. Then the value was maintained at range of 0.07 to 0.1 mg·L-1 . The degradation ratio of rice straw was 42.5% at the third day. Then the ratio decreased gradually. The main liquid phase products were volatile fatty acid (VFA). Over 90% VFA was acetic acid. Every time we had added rice straw, the pH value decreased minimum and the content of acetic acid increased maximum after 24 h. Then the pH value had increased gradually until we added rice straw next time. The rule of DO changed as same as that of batch fermentation. |
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| Keywords: | pH |
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