Strategies to improve the ethanol tolerance of bacterium

• Main Authors: Hong-Ming Tsai, 蔡鴻銘
• Other Authors: Yun-Peng Chao
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/86341717858343517792

碩士 === 逢甲大學 === 化學工程學所 === 96 === There are two kinds of strain to produce bioethanol. One is Escherichia coli, and the other one is Saccharomyces cerevisiae. However, due to the colon bacillus is much easier to cultivate than a saccharomycete, and the consideration of cultivating cost; I chose colon bacillus to make bioethanol in the laboratory. In this thesis, I used four possible kinds of strategies to raise the colon bacillus resistance to alcohol because the wilytype colon bacillus resistance to alcohol is lower than saccharomycete. Moreover, those strategies I have done are trying to make the colon bacillus having stronger resistance to alcohol and increasing the production of bioethanol during the process of its ferment. In those four possible kinds of strategies, CSTR, the third strategy is the best way to heighten the resistance to alcohol of colon bacillus. While in the first and second strategy, those mutative plasmids which can increase the resistance of alcohol consistency could not obtain abundant of strain to provide sieving out bacterium. Therefore, we can not sure the capacities of withstanding alcohol are raised or not in these two strategies. At present the wildtype Escherichia coli can endure the liquor precision,approximately is 3% strength of alcohol, but carries on the anti- alcohol ability after the CSTR way the sudden change, may succeed the Escherichia coli to the ethanol resistant enhancement,after the process contains the ethyl alcohol the liquid state test,may enhance the anti- alcohol ability to 5% strength of alcohol.At present also continues by the CSTR way to carry on the sudden change to continue to enhance the Escherichia coli anti- alcohol the ability.