生物加工过程2012，Vol.10Issue(2)：6-10,5.DOI:10.3969/j.issn.1672-3678.2012.02.002
木薯发酵产丁醇的研究
Butanol production from cassava fermentation
摘要
Abstract
Butanol was produced by fermentation of cassava by Clostridium acetobutylicum. The effects of nitrogen sources, cassava content, α-amylase loading, and initial pH of medium were investigated. The optimal conditions were obtained as follows; fermentation medium composing of 120 g/L cassava and 6 g/L ammonium acetate; the cassava hydrolyzed at 90 ℃ for 60 min with high-temperature amylase of 20 U/g and gelatinized for 30 min; and initial fermentation pH 6. 0. When fermentation was carried out in 5-L fermentor under these conditions for 96 h, the concentrations of butanol and total solvents reached 13. 5 g/L and 22. 8 g/L, respectively.关键词
丁醇/木薯/丙酮丁醇梭菌/发酵Key words
butanol/ cassava/ Clostridium acetobutylicum/ fermentation分类
化学化工引用本文复制引用
宋钢,郑璞,倪晔,王云,孙珊,孙志浩..木薯发酵产丁醇的研究[J].生物加工过程,2012,10(2):6-10,5.基金项目
国家高技术研究发展计划(863计划)资助项目(2011CB710803) （863计划）
