不同总糖浓度木薯全渣乙醇分批发酵过程的研究

Study on the process of ethanol batch fermentation with different concentration total sugar of whole cassava ingredients

为研究不同初始总糖浓度对木薯全渣乙醇发酵过程中糖消耗、酵母细胞生长以及乙醇积累的影响,采取分批发酵方式,间隔6 h取样检测.结果表明:初始总糖浓度253.75 g/L时,发酵效率最高(88.93%),乙醇生成速率、糖消耗速率、酵母数在初总糖浓度183.75 g/L时最大,分别为7.10 g/(L·h),13.88 g/(L·h),4.94×108个/mL;提高初始总糖浓度,糖消耗的终点时间、酵母生长到达最大值的时间、乙醇发酵时间延长,糖消耗速率、糖利用、酵母数、乙醇生成速率下降,乙醇发酵效率先升高后下降.

The effect of different initial concentration of total sugar on sugar consumption, yeast cells growth and ethanol accumulation during the process of ethanol fermentation using whole cassava ingredients were studied in this paper. The experiment was carried out with shaking-flask batch fermentation, and the sampling time was 6hrs. Experimental results showed that the fermentation efficiency was highest （88.93%） when the initial total sugar concentration was 253.75 g/L. Ethanol production rate, sugar consumption rate and the yeast cell numbers reached the largest value, 7.10 g/（L· h ）, 13.88 g/（ L·h ） ,4.94×108/mL respectively, when the initial total sugar concentration was 183.75 g/L. As improving the initial concentration of total sugar, the sugar consumption ending time, the yeast cell growth time of reaching maximum numbers and the ethanol fermentation time were all prolonged, and the sugar consumption rate, the yeast cell numbers, the ethanol producing rate were declined, and the ethanol fermentation efficiency were increase and then descend.