基于木薯微酸发酵酒精的复合酶制剂的研究

Research on Composite Enzyme Preparation based on Cassava Mild Acid Fermentation of Alcohol

木薯是发酵乙醇的主要原料之一,传统木薯酒精发酵过程中需要添加硫酸来抑制杂菌生长,过多添加硫酸容易腐蚀设备和污染环境,本研究以木薯为主要原料,通过添加酶制剂和乳酸链球菌素等抑制杂菌,木薯经粉碎后首先添加α-淀粉酶、糖化酶进行液化和糖化,然后添加果胶酶、纤维素酶和乳酸链球菌素进行发酵。通过单因素试验和正交试验,优化发酵复合酶制剂添加量,当果胶酶添加量为140 U/g,纤维素酶添加量为8 U/g,乳酸链球菌素添加量为0.5%时,木薯发酵酒精的酒精度为16.2%,明显高于不添加或添加单种酶制剂的酒精度,复合酶制剂可以有效提高木薯发酵酒精浓度。

Cassava is one of the main raw materials for fermenting ethanol.Traditional cassava alcohol fermentation requires the addition of sulfuric acid to inhibit the growth of miscellaneous bacteria.Excessive addition of sulfuric acid can easily corrode equipment and pollute the environment.In this study,cassava was used as the main raw material,and enzyme preparations and lactic acid streptococcin were added to inhibit miscellaneous bacteria.After crushing cassava,it was first addedα-Amylase and saccharifying enzymes are used for liquefaction and saccharification,followed by the addition of pectinase,cellulase,and lactic acid streptococcin for fermentation.Through single factor and orthogonal experiments,the addition amount of fermentation composite enzyme preparation was optimized.When the addition amount of pectinase was 140 U/g,the addition amount of cellulase was 8 U/g,and the addition amount of lactic acid streptococcin was 0.5%,the alcohol content of cassava fermentation was 16.2%,which was significantly higher than that without or with the addition of a single enzyme preparation.The composite enzyme preparation can effectively improve the alcohol concentration of cassava fermentation.