甜菜乙醇发酵条件的研究  

Studies on the fermentation conditions for sugar beet ethanol

作　　者：韩梅[1] 戴速航[1] 林荣峰[1] 白洪志[1] 

机构地区：[1]沈阳农业大学土地与环境学院,辽宁沈阳110161

出　　处：《可再生能源》2010年第2期72-75,共4页Renewable Energy Resources

基　　金：沈阳市科技攻关项目(4130206-1103-01064508002)

摘　　要：以甜菜为原料,利用酿酒酵母对经过预处理后得到的汁液进行酒精发酵试验。通过单因子试验和正交试验,探讨最优发酵条件。试验结果显示的最佳发酵条件:初始糖浓度为10.4%,营养盐添加量分别为K2HPO40.2%,NH4Cl0.2%,MgSO40.01%,种龄24h,接种量15%,初始pH值为5,温度为32℃,摇床转速为175r/min。In order to discuss the optimal conditions for sugar beet fermenting for ethanol with Saccharomyces cerevisiae, some pretreatment methods were disigned with the simple factor design of experiment and orthogonal experimental design.The result shows that the optimal condition is as following： the initial beet concentration of 10.4%, nutrient salt K2HPO4 of 0.2%, NH4Cl of 0.2%,Mg- SO4 of 0.01%,seed age of 24 h, seed volume of 15%, initial pH value of 5, the temperature of 32 ℃, Shaker rotation speed of 175 r/min.

关 键 词：酿酒酵母 甜菜汁液 营养盐 酒精度 

分 类 号：TK6[动力工程及工程热物理—生物能] TQ517.4[化学工程]