添加脂肪酸对玉米固态生料发酵乙醇中酵母酒精耐性的影响  

Effects of Fatty Acids on Ethanol Tolerance of Yeast in Solid-state Ethanol Fermentation with Uncooked Corn

作　　者：胡铁功[1] 朱文众[1] 刘广慧[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《食品与发酵工业》2008年第1期97-99,共3页Food and Fermentation Industries

摘　　要：研究了脂肪酸对玉米固态生料发酵生产乙醇过程的影响。结果表明,添加脂肪酸可提高玉米固态生料发酵乙醇中酵母菌的乙醇耐性。几种脂肪酸适宜的添加量:油酸0.5 g/kg(原料)、硬脂酸1.5 g/kg原料、软脂酸0.5 g/kg原料。单轮次酒精产量最高可达158.5 g/kg原料,比不添加脂肪酸对照提高了13.70%。In this paper,the effect of fatty acids on the solid—state ethanol fermentation with uncooked corn was studied.The results showed that the addition of fatty acids could improve ethanol tolerance of yeast in solid—state ethanol fermentation with uncooked corn.The addition of fatty acids was oleic acid 0.05g/ 100g raw material,stearic acid 0.15g/100g raw material,mpalmitic acid 0.05g/100g raw material.The highest ethanol yield in batch fermentation reached 15.85g/100g raw material,increased 13.70% when compared with that without fatty acids.

关 键 词：脂肪酸 固态生料发酵 乙醇 酵母酒精耐性 

分 类 号：TS262.2[轻工技术与工程—发酵工程]