| 马克斯克鲁维酵母木薯乙醇发酵工艺研究 |
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| 引用本文： | 陈 瑾,闫振丽,缪礼鸿,刘蒲临. 马克斯克鲁维酵母木薯乙醇发酵工艺研究[J]. 中国酿造, 2016, 35(2): 39. DOI: 10.11882/j.issn.0254-5071.2016.02.009 |
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| 作者姓名： | 陈 瑾 闫振丽 缪礼鸿 刘蒲临 |
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| 作者单位： | 1.武汉轻工大学生物与制药工程学院，湖北武汉430023；2.车用生物燃料技术国家重点实验室，河南南阳473000 |
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| 基金项目： | 车用生物燃料技术国家重点实验室开放基金资助项目（KFKT2013015） |
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| 摘 要： | 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%。
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| 关 键 词： | 马克斯克鲁维酵母 木薯 乙醇发酵 |
Ethanol fermentation technology with cassava by Kluyveromyces marxianus |
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| CHEN Jin,YAN Zhenlin,MIAO Lihong,LIU Pulin. Ethanol fermentation technology with cassava by Kluyveromyces marxianus[J]. China Brewing, 2016, 35(2): 39. DOI: 10.11882/j.issn.0254-5071.2016.02.009 |
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| Authors: | CHEN Jin YAN Zhenlin MIAO Lihong LIU Pulin |
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| Affiliation: | .School of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2.State Key Laboratory of Motor Vehicle Biofuel Technology, Nanyang 473000, China |
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| Abstract: | 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. |
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| Keywords: | Kluyveromyces marxianus cassava ethanol fermentation |
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