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木质纤维素发酵酒精的探讨 总被引:38,自引:5,他引:33
采用稀酸水解和酶水解可将半纤维素和纤维素转化为可发酵性糖,再采用基因工程细菌将木质纤维素中的糖转化成乙醇,用作燃料,是未来能源的补充,有利于环保。试验研究表明,半纤维素衍生糖补充一定的营养成分,经过48h发酵,乙醇浓度可达40g/L,是理论产率的90%以上。蔗渣经磨碎、纤维素酶水解,蔗渣含量160g/L,经过160g/L发酵,乙醇浓度可达39g/L,加热到45℃维持24h,然后冷却、接种、发酵,乙醇产量可提高50%;废纸100g/L(干重)的浆液经纤维素酶处理,接种K.oxytocaP2发酵72h,可得乙醇40g/L,为理论产率的83%。目前研究出的基因工程细菌有E.coli KO11,K.oxytoca P2和E.cbysanthemi,具有将二元糖和三元糖转化为乙醇的能力,接近理论转化率的90%,还能发酵四元水苏糖。 相似文献
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以分离自广式米醋生产车间的木醋杆菌RF4(Gluconacetobacter xylinus)为菌种进行表面发酵。研究了发酵过程中细菌纤维素膜对总酸度的影响,纤维素膜内与发酵液中乙醇脱氢酶活性差异,讨论了3种不同接种培养方式对总酸度、黏度及浑浊度的影响。结果表明,纤维素膜完整性对发酵总酸度有重要影响,纤维素膜内乙醇脱氢酶活性是发酵液中的8倍,达2.26×10-2U/g。含木醋杆菌纤维素膜接种并中途取出的接种培养方式总酸度最高,发酵12天后可达4.86 g/100 mL,且黏度及浑浊度都较低。 相似文献
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为打破静置发酵生产膜状细菌纤维素的传统模式,并开发出新型细菌纤维素,采用摇床振荡培养的方法,发酵生产外观均匀且为颗粒状的细菌纤维素.利用单因素试验,以粒径为0.5cm~0.8cm的细菌纤维素颗粒产量及其占总纤维素比率为考察指标,研究转速、装液量、温度、接种量、种龄及培养时间对形成细菌纤维素颗粒的影响,探索最佳振荡条件.结果表明,转速及装液量对颗粒的形成及粒径影响较大,温度、接种量、发酵时间、种龄主要影响细菌纤维素颗粒产量;最优培养条件为140r/min,30℃、60mL装液量,种龄48h,3%接种量发酵5d,此条件下产物中粒径为0.5cm~0.8cm的颗粒纤维素占有率高,其产量达28.5g/100mL. 相似文献
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ABSTRACT The optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so that water holding capacity (WHC), cooking yield and resistance to rancidity would be maximized. NP-5 was a very effective antioxidant and water binding ingredient at 1.5%. Addition of SC resulted in a more moist product and improved the cooking yield compared to the control. Addition of NP-5 and SC resulted in extended overall storage stability. 相似文献
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Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively. 相似文献
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目的研究胶态微晶纤维素(microcrystalline cellulose,MCC)的流变特性及在中性乳饮料中的应用。方法通过使用流变仪、粘度仪分析研究胶态微晶纤维素的特性,包括触变性、粘度、悬浮能力和对抗热的稳定性。以中性乳饮料为体系,并结合产品离心沉淀率和体系浊度保留率状况,归纳微晶纤维素作为稳定剂使用时的关键影响因素。结果中性乳饮料体系选择微晶纤维素作为稳定剂,产品最终的离心沉淀率大大下降,浊度保留率有所提高。结论微晶纤维素复配卡拉胶、结冷胶对中性乳饮料的稳定性有明显的改善。 相似文献
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G. Wegener 《Holz als Roh- und Werkstoff》1982,40(6):209-214
Apart from the most important technical and economic utilization of cellulose in pulping, papermaking and in the production of cellulose derivatives, macromolecular wood components offer the production of a wide range of chemicals hitherto derived from fossil material, particularly from petroleum. For example ethanol can be produced, which is used for chemical and energetic purposes and may serve as basic material for a number of synthetic polymers. Compounds like furfural, xylitol, acetic acid as well as yeasts and proteins can be derived from polyoses. Technical lignins have a wide range of application due to their dispersing, binding, and surface-active propertics. Special chemical and thermal lignin degradation reactions yield products such as phenols, hydrocarbons, organic acids and important solvents. 相似文献
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