葡萄糖对光滑球拟酵母发酵生产丙酮酸的影响

在30L发酵罐中研究了初始葡萄糖质量浓度和补料方式对光滑球拟酵母WSH-IP303发酵生产丙酮酸的影响．实验确定116.4g/L左右是较为适宜的初始葡萄糖质量浓度，发酵58h时丙酮酸质量浓度和产率分别为58.0g/L和0.516g/g．采用初始葡萄糖质量浓度为53.4g/L，发酵24h分批补料至葡萄糖总质量浓度为115g/L的培养方式，发酵64h时丙酮酸质量浓度和产率分别为60.2g/L和0.559g/g；采用初始葡萄糖质量浓度为62.6g/L，发酵24h开始连续补料至葡萄糖总质量浓度为115g/L的培养方式，发酵72h时丙酮酸质量浓度和产率分别为63.3g/L和0.586g/g，与葡萄糖总质量浓度相似(115g/L)的分批发酵相比，丙酮酸产量分别提高了3.8%和9.1%．实验结果表明适宜的初始葡萄糖质量浓度能促进光滑球拟酵母发酵生产丙酮酸；尽管葡萄糖补料培养可适度提高丙酮酸的产量及产率，但生产强度却有所下降．

Effect of Glucose on the Fermentative Production of Pyruvic Acid by Torulopsis glabrata

The effect of initial glucose concentration and fed-batch culture mode on the fermentative production of pyruvic acid by Torulopsis glabrata WSH IP303 was investigated in a 30 L fermentor. 116.4 g/L was found to be an optimal initial glucose concentration, where the concentration of pyruvic acid reached 58.0 g/L at 58 h with the yield of 0.516 g/g. When the initial glucose concentration was 53.4 g/L, and the additional glucose was added at 24 h to make the total glucose concentration of 115 g/L, the concentration of pyruvic acid reached 60.2 g/L at 64 h with the yield of 0.559 g/g. When the initial glucose concentration was 62.6 g/L, the continuous feeding of glucose was started at 24 h to make the total glucose of 115 g/L, and the concentration of pyruvic acid reached 63.3 g/L at 72 h with the yield of 0.586 g/g. Compared with the batch culture of similar total glucose concentration, the production of pyruvic acid was improved by 3.8% and 9.1% respectively. The result showed that: (1)the production of pyruvic acid can be improved relevantly by using an optimal initial glucose concentration; (2)although the concentration and yield of pyruvic acid increased in a glucose fed-batch culture, the productivity decreased.