机构地区: 广西科学院
出 处: 《酿酒》 2009年第5期47-51,共5页
摘 要: 对木薯淀粉高温高浓度生产酒精的三角瓶发酵条件进行了优化。在单因素实验的基础上,首先应用Plackett-Burman试验设计筛选影响酒精高温高浓度发酵的重要参数,利用最陡爬坡实验逼近最大酒精生产区域后,利用Box-Behnken设计确定重要参数的最佳水平。筛选结果表明,影响酒精产量的重要参数是糖化酶用量、肌醇浓度和初始淀粉浓度(料水比)。最佳工艺条件为糖化酶用量为0.27AGU/g淀粉、肌醇的添加量为0.065%、淀粉浓度为33.64%,在此条件下发酵48h,酒精浓度可达15.02%。优化条件与初始条件相比较,酒精浓度提高了25%。 The conditions of high-concentration mash and high-temperature flask fermentation of ethanol from cassava were optimized. Based on the single factor experiment, the important parameters were employed by Plackeet-burman design. The path of steepest ascent was used to approach to the biggest region of ethanol production subsequently. Then, the optimum values of the parameters were determined by Box-Behnken design. The results suggested lhat the important parameters included glucosidase dosages,inositol dosages and initial starch concentration (ratio of water to starch). The optimum technical conditions were as follows:glucosidase dosages at 0.27 AGU/g starch, inositol dosages as 0.065% and initial starch concentration at 33.64%. Under such conditions,the ethanol yield could reach to 15.02% after 24 h fermentation. The content of ethanol fermentation mashing enhanced 25 % than the original condition.