【摘要】 当甘油发酵进入细胞指数生长期的中段时 ,对发酵体系在 45℃下进行大约 30min的热冲击处理 ,这种处理可以显著提高发酵甘油的产率 ,但对细胞生长和残糖消耗的影响不大。更多还原

【Abstract】 A heat shock treatment was studied in glycerol fermentation of osmotolerant yeast Candida krusei. The experiment results showed that the optimal temperature and duration time for heat shock is 45℃ and 30 min respectively,and the optimal start time of the treatment is at the mid term in exponential growth stage.With such treatment,glycerol yield was enhanced greatly,while no signficant effects on both cell growth and glucose consumption were observed.更多还原