摘要
通过单因素试验对一株耐高温马克斯克鲁维酵母(Kluyveromyces marxianus)HY32的木薯乙醇发酵工艺进行了研究。结果表明,HY32利用木薯发酵乙醇的最佳工艺条件为料水比1∶5(g∶m L),发酵时间96 h,接种量11%,发酵温度40℃,液化时间1 h,液化温度95℃,液化酶添加量为20 U/g淀粉,糖化酶添加量为150 U/g淀粉,硫酸铵添加量6 g/L,初始pH=5.0。在此条件下,HY32发酵木薯酒精度可达8.90%vol,淀粉利用率与淀粉出酒率分别为87.120%和49.48%,残糖量为0.03 g/L。与未优化的初始发酵条件相比,发酵醪的酒精度提高了16.65%。
Raw cassava starch was fermented with a thermotolerant yeast strain Kluyveromyces marxianus. The optimum fermentation conditions were obtained： material-water ratio 1：5（g：ml）, fermentation time 96 h, inoculuml 1%, fermentation temperature 40 ℃, liquefaction time 1 h, liquefaction temperature 95 ℃, amylase addition 20 U/g, glucoamalase addition 150 U/g, ammonium sulfate 6 g/L, initial pH 5.0. Under the optimum fermentation conditions, 87.120% of starch was utilized, and the ethanol content achieved 8.90%vol. Compared with the ethanol production under initial conditions, 16.65% more ethanol was generated under the optimized conditions.
出处
《中国酿造》
CAS
北大核心
2016年第2期39-42,共4页
China Brewing
基金
车用生物燃料技术国家重点实验室开放基金资助项目(KFKT2013015)
关键词
马克斯克鲁维酵母
木薯
乙醇发酵
Kluyveromyces marxianus
cassava
ethanol fermentation
