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中文摘要：
为寻找廉价有机氮源替代丁二酸发酵培养基中昂贵的进口酵母膏，降低丁二酸发酵成本，将面包酵母、糖蜜酵母和啤酒废酵母的酶解液直接用作有机氮源发酵生产丁二酸。考察酶水解对面包酵母、糖蜜酵母和啤酒废酵母中α-氨基氮、水解度以及氮基酸含量的影响。实验结果表明，面包酵母水解液中α-氨基氮含量、游离氨基酸总量及必需氨基酸——谷氨酸的含量分别为0．428g／100ml、56．51mg／ml、8．125mg／ml，均为3种水解液中最高。初始葡萄糖浓度低于100g／L时，丁二酸收率达68％以上，而啤酒废酵母和糖蜜酵母水解液不能被微生物有效利用，无法满足发酵生产的需求。因此，面包酵母水解液可以替代进口酵母膏作为厌氧发酵产丁二酸培养基的有机氮源。
英文摘要：
In order to develop low-cost nitrogen source for replacing commercial yeast extract in fermentation production of succinic acid, alkaline protease hydrolysates of baker＇s, molasses and spent brewer＇s yeasts were exploited as nitrogen sources for high productivity of succinic acid. Content analyses of α-amino nitrogen, total nitrogen and free amino acids in the three yeast hydrolysates were carried out, and effects of the three yeast hydrolysates as nitrogen sources on succinic acid production by Actinobacillus succinogenes NJ113 fermentation were investigated. Results showed that the contents of α-amino nitrogen, total free amino acids and glutamate were 0.428, 56.51 and 8.125 mg/ml respectively in hydrolysate of baker＇s yeast, which were all higher than those in hydrolysates of other two yeasts. The yield of succinic acid using hydrolysate of baker＇s yeast was 68% at an initial glucose concentration of 100 g/L; in contrast, hydrolysates of molasses and spent brewer＇s yeasts did not exhibit effects on growth and fermentation ofActinobacillus succinogenes NJ113 at identical glucose concentration. Therefore, hydrolysate of baker＇ s yeast could be an alternative nitrogen source to yeast extract for the production of succinic acid.
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