Biochemical regulation of fermentation heat and its application towaste heat recovery power generation

发酵热生化调控及其在余热回收发电中的应用

• 批准号: 23658090
• 负责人: YOSHIMURA Tohru
• 金额: $ 2.41万
• 依托单位: Nagoya University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Challenging Exploratory Research
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2012
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-23658090/
• 关键词: 藍; 発酵熱; Aspergillus oryzae; Aspergillus; 発熱機構; Klebsiella; Pantoea

We studied the fermentation process of indigo leaves to understand the mechanism of theproduction of fermentation heat. The indigo leave fermentation can proceed by mixingthe dry indigo leaves and water. With the laboratory scale, the temperature of thefermented leaves increased up to 42℃ under the external temperature of 30℃. Throughthe analyses of the metagenome of the fermented leaves and the cultivation of the washfluid of the indigo leaves, we found several species of bacteria and fungus such as Pantoeacalida、Pantoea dispersa、Pantoea agglomerans、Pseudomonas alcaligenes、Sanguibactermarinus、Bacillus amyloliquefaciense、Bacillus circilans、Bacillus subtilis、Aspergillusoryzae, Mucor circinnelloides, Cryptococcus vishniacii, and Lichitheimia lamosa, andisolated some of them. When the autoclaved indigo leaves were inoculated with thesemicroorganisms, the temperature of the leaves inoculated with Aspergillus oryzae reachedto that comparable to the fermented indigo leaves. Any other microorganisms gave no sucha thermal elevation. Fermentation heat production could be obtained when the indigoleaves were fermented in the presence of penicillin and streptomycin. In contrastaddition of Nystatin, an antifungal compound, inhibited the heat production. Theseresults suggest that A. oryzae contributes to the fermentation heat production in theindigo leave fermentation.

我们研究了靛蓝叶的发酵过程，以了解发酵热的产生机制，通过将干靛蓝叶与水混合进行发酵，发酵后的叶子温度最高可达42℃。在外部温度30℃下，通过对发酵叶的宏基因组分析和靛蓝叶洗涤液的培养，我们发现了多种细菌和真菌，例如当将这些微生物接种到高压灭菌的靛蓝叶中，接种米曲霉的叶子的温度达到与发酵的靛蓝叶相当的温度。当靛蓝叶在发酵罐中发酵时，无法获得这样的发酵热产生。青霉素和链霉素的存在相反，抗真菌化合物制霉菌素的添加抑制了热量的产生。这些结果表明米曲霉有助于靛蓝叶发酵中的发酵产热。

项目成果

藍葉発酵の非破壊計測：ナトリウム塩による活性化と抑制

靛蓝发酵的无损测量：钠盐的激活和抑制

• 发表时间: 2012
• 作者: 西村圭祐;伊藤智和;羽田亜紀;高橋克忠;吉村 徹
• 通讯作者: 吉村 徹

藍葉発酵の非破壊計測:ナトリウム塩による活性化と抑制

靛蓝叶发酵的无损测量：钠盐的激活和抑制

• 发表时间: 2012
• 作者: 西村圭祐;伊藤智和;羽田亜紀;高橋克忠;吉村 徹
• 通讯作者: 吉村 徹