Lactic acid production from dining‐hall food waste by Lactobacillus plantarum using response surface methodology

BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions. RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO₃ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^?1 dried food waste, a protease activity of 2.12 U g^?1 dried food waste, a temperature of 29.31 °C and a CaCO₃ concentration of 62.67 g L^?1, which resulted in a maximum lactic acid concentration of 98.51 g L^?1 (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation. CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry     

营养型发酵软饮料的研究

研究利用稻加工大米的副产品碎米为主要原料 ,加入麦芽、加酶 ,进行液化、糖化、发酵等工艺 ,研制出一种发酵营养型软饮料。本产品与啤酒相比 ,可减少原料总用量的 17% ,减少麦芽用量的 2 8.6%。     

Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model☆

Chinese rice wine making is a typical simultaneous saccharification and fermentation(SSF) process.During the fermentation process,temperature is one of the key parameters which decide the quality of Chinese rice wine.To optimize the SSF process for Chinese rice wine brewing,the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model.The kinetic parameters as a function of temperature were evaluated using the software Origin8.0.Combing these functions with the mathematical model,an appropriate form of the model equations for the SSF considering the effects of temperature were developed.The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model.The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm.The optimum temperature profile began at a low temperature of 26 °C up to 30 h.The operating temperature increased rapidly to 31.9 °C,and then decreased slowly to 18 °C at 65 h.Thereafter,the temperature was maintained at18 °C until the end of fermentation.A maximum ethanol production of 89.3 g·L~(-1)was attained.Conceivably,our model would facilitate the improvement of Chinese rice wine production at the industrial scale.     

An overview of algae bioethanol production

Because of rapid growth in population and industrialization, worldwide ethanol demand is increasing continuously. The first‐generation and second‐generation biofuels are unable to meet the global demand of bioethanol production because of their primary value of food and feed. Therefore, algae are among the most potentially significant sources of sustainable biofuels in the future of renewable energy because of the accumulating high starch/cellulose and because they are widely distributed in nature. The focus of this paper is to review the production and recent advances in research and development in the algae bioethanol, including pretreatment, hydrolysis, and fermentation of algae biomass. Despite the many developments made in the recent years, commercialization of algal bioethanol remains challenging chiefly because of the techno‐economic constraints. Technological breakthroughs in all major aspects must be overcome before it can be a successfully large‐scale and commercialized product. Copyright © 2014 John Wiley & Sons, Ltd.     

化学预处理对玉米秸秆酶解糖化效果的影响

研究了化学预处理对玉米秸秆酶解糖化效果的影响.结果表明效果最好的是:40目玉米秸秆粉用0.5%的稀盐酸在121℃预处理60 min后,加入纤维素酶2.5 g·(100 g)-1和木聚糖酶液2 mL·(100 g)-1,在pH 4.8的乙酸-乙酸钠缓冲液体系中,液固比为10、50℃下糖化48 h,玉米秸秆的总糖产率达48.5%、纤维素和半纤维素的转化率达80.8%.     

玉米秸秆衍生碳基固体酸的制备及其催化纤维素水解糖化

以玉米秸秆为原料,通过碳化-磺化法制备了碳基固体酸（CSA）,采用XRD、FTIR、XPS、SEM、阳离子交换与返滴定法等手段对其结构形貌进行表征,并考察了制备条件对固体酸表面活性基团含量与催化活性的影响。以NaOH/尿素冻融预处理后的纤维素为底物,研究了CSA催化纤维素水解糖化的效果与条件。结果表明：NaOH/尿素冻融预处理能够有效辅助固体酸催化纤维素水解,在350℃碳化2h、100℃磺化5h条件下制备的CSA催化性能最好,其酸量达3.94mmol/g,其中磺酸基、羧基、酚羟基含量分别为1.09mmol/g、1.36mmol/g、1.49mmol/g。在m(CSA)∶m(纤维素)=3∶1、水解温度200℃、水解时间为0.5h的条件下,纤维素水解还原糖得率与转化率分别为47.1%和63%。CSA循环利用3次催化活性下降不大。本研究可为废弃生物质原料制备的固体酸催化纤维素水解转化利用提供科学参考。     

木薯酒精渣的预处理及补料同步糖化发酵制取乙醇

木薯酒精渣的处置是制约木薯燃料乙醇大规模产业化的问题之一。本文立足于探索木薯酒精渣利用途径,分析了木薯酒精渣的主要成分,对比了氨水、氢氧化钠、氨水组合稀硫酸3种预处理方式对于木薯酒精渣纤维素和木素含量及纤维素酶水解效率的影响,分析了处理前后木薯酒精渣的表面结构及纤维素结晶度,并以氨水处理后的木薯酒精渣为底物,进行了同步糖化发酵。结果表明,3种预处理方法中组合预处理能更好地增加纤维素含量和提高纤维素酶水解效率,与未处理原料相比,组合预处理后纤维素含量增加了111.26%,木素下降了35.05%,酶水解72h纤维素转化率从42.10%增加到61.71%。氨水预处理后,原料的木素含量降低,处理后木薯酒精渣的表面变得更加粗糙,纤维素结晶度有所增加,以氨水处理后的木薯酒精渣为底物进行分批补料同步糖化发酵,当初始底物浓度为100.0g/L,分别在20h、40h、60h进行补料至最终底物浓度为400.0g/L时,发酵120h乙醇浓度达到51.0g/L。     

底物添加策略对纤维素乙醇同步糖化发酵的影响

利用玉米秸秆气爆预处理后的产物进行同步糖化发酵,研究了不同的底物添加策略对同步糖化发酵的影响。结果表明,通过分批添加底物,能提高木糖利用率,乙醇产量接近理论转化率(包括木糖)的50%;仅利用固形物进行同步糖化发酵,通过改变固形物浓度能有效提高乙醇终浓度,最大可达到49.9 g/L,转化率最高可达82.7%。采用不同的底物添加能有效改善同步糖化发酵过程中对木糖的利用率、乙醇终浓度以及乙醇转化率。     

纤维素原料生产酒精糖化工艺的研究

以玉米秸秆为原料研究稀酸预糖化-酶糖化法发酵生产酒精的工艺,考察了工艺条件对纤维素出酒率的影响。稀酸预糖化具有打破秸秆结构的效果,但会伴随纤维素的损失,为了提高纤维素利用率,必须优选最佳工艺条件,经试验确定：预糖化过程固液比1∶9,硫酸浓度1.5％(w/w,与原料质量比,下同),140℃条件下预糖化1.5h;酶糖化过程底物浓度25%,pH5.0±0.1,加入1%的纤维素酶,糖化时间72h;此工艺条件纤维素糖化率可达83.82%。该条件酶糖化液发酵生产酒精,纤维素出酒率可达40.69%,发酵液酒精浓度6.20%vol。