功能性营养物质对蓝藻厌氧发酵产酸的强化作用

Effects of Functional Nutrition Additions on Organic Acids Production from Blue-Green Algae Fermentation

摘要:

为提高蓝藻发酵的产酸量,向发酵体系中分别添加Fe、Fe2+、Ni 2+、酵母浸膏4种营养物质来强化产氢产酸效果。结果表明:与对照相比,各种营养物质的添加均可不同程度地提高有机酸产量。其中,添加0.50g/L的Fe、0.10g/L的Fe2+、0.20mg/L的Ni 2+可使丁酸和总有机酸产量分别提高109%～148%和84%～102%。酵母浸膏的促进效果最佳,在其质量浓度为0.25g/L时,丁酸和总有机酸产量均为最高,分别可达到6 803mg/L和9 269mg/L,比空白组提高164%和105%。

Abstract:

In order to improve the yield of acid from blue-green algae,four kinds of nutrients(Fe,Fe2+,Ni2+ and yeast extract) with different concentrations were added to the fermentation froth,respectively.It was demonstrated that the addition of nutrients can increase the acid production in different degrees when compared with that of the control.With the different addition dosages,the yield of butyrate and organic acids were both improved,which were 109% and 84% increasements for 0.50 g/L of Fe,148% and 102% for 0.10 g/L of Fe2+ and 131% and 88% for 0.20 mg/L of Ni2+.Among them,yeast extract demonstrated that the best effect,when 0.25 g/L yeast extract was added,the yield of butyrate and total organic acidsachieved at 6803 mg/L and 9269 mg/L,respectively,which were 90% and 64% higher than that of the control.