应用纤维素酶提高木薯酒精发酵出酒率的试验研究  

Experimental Study on the Application of Cellulase to Improve Ethanol Yield by Cassava Ethanol Fermentation

作　　者：谢玉锋[1,2,3] 伍时华[2] 易弋[2] 黄翠姬[2] 童张法[1] 

机构地区：[1]广西大学化学化工学院,广东南宁530004 [2]广西工学院生物与化学工程系,广西柳州545006 [3]哈尔滨学院生化学院,黑龙江哈尔滨150086

出　　处：《酿酒科技》2009年第1期30-32,共3页Liquor-Making Science & Technology

基　　金：广西科学研究与技术开发项目(桂科攻0782003-2)资助;广西柳州市科学研究与技术开发计划项目(2007021102)资助。

摘　　要：在木薯粉中添加纤维素酶可以把木薯粉里的纤维素转化为可发酵性糖,提高原料出酒率。实验表明,添加纤维素酶能提高原料出酒率约2%,其作用条件为:酶添加量20u/g原料,作用pH值5.0,作用温度60℃。The addition of cellulase in cassava flour could convert cellulose into fermentable sugar and consequently increase ethanol yield of raw materials. The experimental results showed that the addition of cellulase could increases ethanol yield by 2% and the reaction conditions were summed up as follows：the addition level of cellulase was 20 u/g raw materials, pH value was 5.0, and reaction temperature was at 60 ℃.

关 键 词：酒精发酵 纤维素酶 木薯 出酒率 

分 类 号：TS262.2[轻工技术与工程—发酵工程] Q814[轻工技术与工程—食品科学与工程]