木薯粉浓醪酒精同步糖化发酵5L～100L放大试验  

Scale-up experiment of simultaneous saccharification and high gravity fermentation from cassava meal in 5L～100L fermenter

作　　者：易弋[1] 容元平[1] 程谦伟[1] 黎娅[1] 伍时华[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《中国酿造》2011年第3期85-87,共3页China Brewing

基　　金：广西教育厅科研项目(200707MS069)资助;广西柳州市科学研究与技术开发计划项目资助(2007021102)

摘　　要：以木薯粉为原料进行浓醪酒精同步糖化发酵,在前期三角瓶试验的基础上进行5L～100L罐的放大试验。结果表明,在总糖含量为24.5%(m/v)左右时,放大试验效果较好,发酵效率在90%左右,发酵的终酒精浓度最高达到14.55%vol;当总糖含量提高为30%(m/v)时,发酵效率明显下降,只有75.9%。Using cassava meal as raw materials, alcohol was produced by simultaneous saccharification and high ethanol gravity fermentation. The scale-up experiment with 5L-100L fermenter was conducted on the basis of flask experiment. The results showed that the fermentation efficiency was about 90% and the maximum alcohol volume reached 14.55%vol when total sugar concentration was about 24.5% （m/v）. The fermentation efficiency was reduced to 75.9% when the total sugar concentration was about 30% （m/v）.

关 键 词：木薯粉 酒精 浓醪发酵 同步糖化:放大试验 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]