马铃薯渣同步糖化发酵生产酒精工艺研究

以马铃薯渣为原料,采用同步糖化发酵技术生产酒精。考察料液比、α-淀粉酶用量、糖化酶用量、纤维素酶用量、酵母添加量、pH值、发酵温度、发酵时间等因素对发酵的影响,确定生产工艺。结果表明,料液比1∶5,α-淀粉酶用量15U/g,糖化酶用量200U/g,纤维素酶用量12U/g,酵母用量0.8%,pH值为4,发酵温度为32℃,发酵时间72h为最佳工艺。

Ethanol production by simultaneous saccharification and fermentation from potato residue

Potato residue was used as raw material for alcohol production. Influence factors on simultaneous saccharification and fermentation, such as the ratio of solid-liquid, enzyme content （a-amylase, glucoamylase and cellulose）, yeast inoculum, pH value, fermentation temperature and time were investigated. The results showed that the optimum conditions were as follows： the ratio of solid-liquid 1：5, a-amytase 15U/g, glucoamylase 200U/g, cellulase 12U/g, yeast inoculum 0.8%, pH value 4, fermentation temperature 32℃ and fermentation time 72h.