The Influence of Controlling Redox Potential on Ethanol Production by Saccharomyces cerevisiae
控制发酵过程氧化还原电位优化酿酒酵母乙醇生产

Redox electrode was used to control redox potential at four different levels (-50 mV, -100 mV, -150 mV, - 230mV) for the study of ethanol fermentation. The result showed that there was notably influence on the yield of ethanol, the formation of glycerol, the secretion of organic acid, biomass and the death of cell by controlling redox potential at different levels. For example: the biomass of ORP at -50 mV was 1.26, 1.86, 2.59 times higher than ORP at -100 mV, -150 mV, -230 mV respectively, the final glycerol concentration was 1.2, 1.1, 1.7 times higher but final ethanol concentration was 0.87, 0.49, 0.51 times lower compared to the latest three ORP control level. And take biomass, ethanol yield, glycerol concentration, and unconsumed glucose into consider, we get the conclusion that it is very favorable for ethanol fermentation by control ORP at 150 mV. So it give us a apocalypse that we can use redox electrode to control the ethanol fermentation exactly on bioreactor scale.