木薯淀粉高温高浓度生产酒精的工艺研究

对木薯淀粉高温高浓度生产酒精的三角瓶发酵条件进行了优化。在单因素实验的基础上，首先应用Plackett-Burman试验设计筛选影响酒精高温高浓度发酵的重要参数，利用最陡爬坡实验逼近最大酒精生产区域后，利用Box-Behnken设计确定重要参数的最佳水平。筛选结果表明，影响酒精产量的重要参数是糖化酶用量、肌醇浓度和初始淀粉浓度（料水比）。最佳工艺条件为糖化酶用量为0．27AGU／g淀粉、肌醇的添加量为0．065％、淀粉浓度为33．64％，在此条件下发酵48h，酒精浓度可达15．02％。优化条件与初始条件相比较，酒精浓度提高了25％。

Study On the High-Concentration Mash And High-Temperature Fermentation of Cassava

The conditions of high-concentration mash and high-temperature flask fermentation of ethanol from cassava were optimized. Based on the single factor experiment, the important parameters were employed by Plackeet-burman design. The path of steepest ascent was used to approach to the biggest region of ethanol production subsequently. Then, the optimum values of the parameters were determined by Box-Behnken design. The results suggested lhat the important parameters included glucosidase dosages,inositol dosages and initial starch concentration （ratio of water to starch）. The optimum technical conditions were as follows：glucosidase dosages at 0.27 AGU/g starch, inositol dosages as 0.065% and initial starch concentration at 33.64%. Under such conditions,the ethanol yield could reach to 15.02% after 24 h fermentation. The content of ethanol fermentation mashing enhanced 25 % than the original condition.