Effects of pretreatment on the microbial community and l-lactic acid production in vinasse fermentation.
Effects of pretreatment on the microbial community and l-lactic acid production in vinasse fermentation.
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预处理对酒糟发酵中微生物群落和L-乳酸产量的影响。
DOI：
10.1016/j.jbiotec.2012.08.014
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发表时间：
2013
影响因子：
4.1
通讯作者：
Yukihiro Tushiro
中科院分区：
文献类型：
--
作者：
Jianguo Liu;Qunhui Wang;Shuang Wang;Xiaohong Sun;Hongzhi Ma;Yukihiro Tushiro
进行微波-碱和蒸汽-碱耦合预处理以提高酒糟发酵生产的L-乳酸的产率和光学纯度。将干酪乳杆菌接种到系统中以启动发酵。使用聚合酶链反应变性梯度凝胶电泳来分析经过和未经预处理的发酵过程中的微生物群落。发酵24小时后，酒糟中原有菌属基本失活，而干酪乳杆菌成为优势菌属。经过微波-碱耦合预处理的系统释放了更多的还原糖并产生了更多的乳酸（高达30.32g/L），是未经预处理的两倍。此外，有机酸中乳酸的比例也有所增加。微波-碱耦合预处理生产的L-乳酸光学纯度达到91%，比蒸汽-碱耦合预处理提高2%，比对照条件提高7%。因此，微波-碱耦合预处理是酒糟高效生物转化为生物能源的有效方法。
Microwave–alkali and steam–alkali coupled pretreatments were carried out to improve the yield and optical purity of l-lactic acid produced using vinasse fermentation. Lactobacillus casei was inoculated into the system to initiate fermentation. Polymerase chain reaction denaturing gradient gel electrophoresis was used to analyze the microbial community during fermentation with and without the pretreatments. The original bacterial genus in vinasse was essentially inactivated, whereas L. casei became the dominant genus after 24h of fermentation. The system subjected to microwave–alkali coupled pretreatment released more reducing sugars and produced more lactic acid (up to 30.32g/L), which is twice that without pretreatment. In addition, the proportion of lactic acid in the organic acids also increased. The optical purity of the l-lactic acid produced under the microwave–alkali coupled pretreatment reached 91%, which is 2% higher than that under the steam–alkali coupled pretreatment and 7% higher than that under the control conditions. Therefore, the microwave–alkali coupled pretreatment is an effective method for the highly efficient bioconversion of vinasse into bioenergy.