马克斯克鲁维酵母木薯乙醇发酵工艺研究

通过单因素试验对一株耐高温马克斯克鲁维酵母（Kluyveromyces marxianus）HY32的木薯乙醇发酵工艺进行了研究。结果表明，HY32利用木薯发酵乙醇的最佳工艺条件为料水比1∶5（g∶mL），发酵时间96 h，接种量11%，发酵温度40 ℃，液化时间1 h，液化温度95 ℃，液化酶添加量为20 U/g淀粉，糖化酶添加量为150 U/g淀粉，硫酸铵添加量6 g/L，初始pH=5.0。在此条件下，HY32发酵木薯酒精度可达8.90%vol，淀粉利用率与淀粉出酒率分别为87.120%和49.48%，残糖量为0.03 g/L。与未优化的初始发酵条件相比，发酵醪的酒精度提高了16.65%。

Ethanol fermentation technology with cassava by Kluyveromyces marxianus

Raw cassava starch was fermented with a thermotolerant yeast strain Kluyveromyces marxianus. The optimum fermentation conditions were obtained: material-water ratio 1∶5(g∶ml), fermentation time 96 h, inoculum11%, fermentation temperature 40 ℃, liquefaction time 1 h, liquefaction temperature 95 ℃, amylase addition 20 U/g, glucoamalase addition 150 U/g, ammonium sulfate 6 g/L, initial pH 5.0. Under the optimum fermentation conditions, 87.120% of starch was utilized, and the ethanol content achieved 8.90%vol. Compared with the ethanol production under initial conditions, 16.65% more ethanol was generated under the optimized conditions.