海带发酵制取生物乙醇的影响因素与优化条件

The influencing factors and optimization of ethanol production from kelp fermentation

针对海带的碳水化合物不易被单一菌株发酵转化为乙醇的难题,通过酸化、匀浆和消化等预处理和正交试验,利用多酶系多菌种微生物复合发酵剂的酿酒曲,研究海带发酵制取生物乙醇的影响因素与优化条件。结果表明:在预处理试验中,加入一定量的Na2CO3,可以提高海带液中还原性糖和总糖的含量;消化温度对总糖影响相对较大,而对还原性糖的影响较小;过滤不利于得到较高浓度的乙醇;在优化条件中,发酵液的初始酸碱度是最重要的,其次是发酵温度和基质浓度,发酵液体积的影响程度相对较小。在基质(海带)质量浓度为0.15 g/L、温度34℃、起始pH 6.5和发酵液体积200 mL时,可以获得最大的乙醇产量4.09 g(以100 g海带计)。

Kelp （ Laminaria japonica） was acidified, homogenized, or digested, and then added into broth of Angel Distiller＇s yeast for further fermentation. The influencing factors were determined and optimized. The results showed that, the content of reducing sugar and total sugar could be increased by adding Na2CO3 during pretreatment. The digestion temperature had more effect to the total sugar content than the reducing sugar content. Filtration raised concentration of ethanol. Among the factors affecting the ethanol production, the initial pH of fermentation was the most remarkable one, and fermentation temperature and initial kelp concentration came second. When the initial kelp concentration was 0. 15 g/L, the fermentation temperature 34 ℃, the initial pH 6.5 and the volume of fermentation was 200 mL, the maximum ethanol concentration was reached ,with the equivalent of 4.09 g ethanol per 100 g kelp. This work provides scientific basis and technical support for finding an operational path in ethanol production from kelp fermentation.