摘要
对木薯粉与甘蔗糖蜜混合原料发酵高浓度酒精的条件进行了优化,先应用P-B(Plackett-Burman)试验筛选影响混合原料高浓度酒精发酵的重要影响因素,结果表明,初始总糖浓度、糖蜜添加时间、初始pH值是影响混合原料酒精发酵的重要因素。采用最陡爬坡实验找到响应面试验的中心点,再利用Box-Behnken设计确定重要参数的最佳水平。各因素的最佳水平是:总糖浓度为29.14%,添加时间为16.5 h,初始pH值为4.7。1 L发酵罐验证试验酒精浓度可达16.07%(V/V)。优化后酒精浓度提高了20%。
The conditions of mixed fermentation of very high gravity ethanol with cassava flour and sugarcane molasses were optimized. The important Lparameters were screened by P-B （Plackeet-Burman） design. Then, the optimum values of the important parameters were obtained by the orthogonal experiments. The ferment conditions were initial total sugar as 29. 14%, the optimum time of adding sugarcane time as 16. 5 h, initial pH of fermentation as 4. 7. Under these conditions, the ethanol concentration of mature mashing reached 16. 04% （V/V）. The content of ethanol fermentation mashing was enhanced 20% than that of the original condition.
出处
《生物学杂志》
CAS
CSCD
2013年第1期54-58,共5页
Journal of Biology
基金
广西科学院基金(10YJ25SW07)
广西区科学研究与技术开发课题(桂科攻1099070
桂科攻11107008-4)
