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›› 2001, Vol. 1 ›› Issue (2): 0-0.

• 2 •    

酸度、氧化还原电位和水力停留时间对葡萄糖厌氧混合发酵的影响

周洪波，Cord-ruwisch Ralf, 陈坚   

  1. 1. 无锡轻工大学生物工程学院环境生物技术研究室，江苏 无锡 214036；2. Biotechnology, Division of Science, Murdoch University, Perth, 6150, Australia
  • 出版日期:2001-04-20 发布日期:2001-04-20

Influence of pH, Redox Potential and Hydraulic Retention Time on Anaerobic Fermentation of Glucose

ZHOU Hong-bo1, Cord-ruwisch Ralf 2, CHEN Jian1   

  1. 1. School of Biotechnology, Wuxi University of Light Industry, Wuxi, Jiangsu 214036, China; 2. Biotechnology, Division of Science, Murdoch University, Perth, 6150, Australia
  • Online:2001-04-20 Published:2001-04-20

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摘要： 以两种厌氧絮状污泥和一种绵羊中的胃液为种子，在恒化器中对葡萄糖进行了连续混合厌氧发酵. 在pH=6~7，Eh = -400 mV条件下降解速率最快. 乳酸和乙酸在大多数实验中总为主要产物. 酸度和水力停留时间对发酵的影响主要通过影响厌氧菌优势种群和同一种群的代谢途径实现.

关键词: 酸度, 氧化还原电位, 水力停留时间, 厌氧混合发酵, 葡萄糖, 产物分布

Abstract: In wide ranges of pH, Eh and HRT values, glucose was anaerobically fermented by mixed anaerobes. Fastest specific glucose degradation rate and anaerobe growth rate were obtained under the conditions of pH=6~7 and Eh = -400 mV. Product distribution was strongly influenced by pH, Eh and HRT. Lactate and acetate were always major products under all conditions, while ethanol, butyrate, formate and succinate could be major products under certain conditions. The effect of HRT on product distribution was not regular in a wide range of conditions. Under the conditions of pH=6 and Eh= -550~ -300 mV, butyrate concentration was decreased and propionate concentration increased. The shift in product distribution was due to variation in the population of anaerobes and changes in metabolic pathways of the same group.

Key words: pH, redox potential, hydraulic retention time, anaerobic mixed fermentation, glucose, product distribution

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