摘要
利用菌种ADY(Saccharomyces cerevisiae)对能源甜菜NY0503进行酒精发酵。应用Plackett-Burman设计法从底物浓度、料液比、加菌量、营养盐添加量、加磷量、pH值、转速、发酵温度和发酵时间9个因素中筛选出了加磷量、发酵温度和底物浓度为主要影响因素,并用响应面分析法求出回归方程。结果表明,经优化后最佳工艺条件为:底物浓度12%、料液比(质量比)1︰1、加菌量15%、营养盐添加量0.5、加磷量1.9%、pH5.0、转速130r/min、发酵温度31℃和发酵时间44h,共进行5批次验证试验,结果为酒精转化率的平均值为95.48%,与模型的理论值96.54%的差值仅占理论值的1.09%,进一步说明所建立的模型是切实可行的。
Energy beets NY0503 were fermented to produce alcohol by strain ADY（Saccharomyces cerevisiae）. Three main factors were screened out from nine factors, such as material concentration, ratio of solvent to material, ADY addition amount, nutrient salts, phosphorus addition amount, pH value, rotational speed, fermentation temperature and fermentation time. The three main factors included phosphorus addition amount, fermentation temperature and material concentration. The regression equation was obtained by response surface methodology. The optimized technlogy was material concentration 12%, ratio of solvent to material l：l, added ADY 15%, nutrient salts 0.5, added phosphorus 1.9%, pH 5.0, rotational speed 130 r/min, fermentation temperature 31℃ and fermentation time 44 hours. Then five validated experiments were done under the optimal factors. The results showed that the translation rate of alcohol was 95.48% which difference with theoretical value 96.54% was only 1.09%. It shows that the model is feasible.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第6期214-218,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
农业部寒地作物生理生态重点开放试验室开放基金
国家科技部专项基金(NCSTE-2006-JKZX-022)
关键词
酒精发酵
工艺优化
数学模型
能源甜菜
alcohol fermentation, technological optimization, mathematical model, energy beet
