甘蔗糖业2023，Vol.52Issue(6)：39-44,6.
基于木薯微酸发酵酒精的复合酶制剂的研究
Research on Composite Enzyme Preparation based on Cassava Mild Acid Fermentation of Alcohol
摘要
Abstract
Cassava is one of the main raw materials for fermenting ethanol.Traditional cassava alcohol fermentation requires the addition of sulfuric acid to inhibit the growth of miscellaneous bacteria.Excessive addition of sulfuric acid can easily corrode equipment and pollute the environment.In this study,cassava was used as the main raw material,and enzyme preparations and lactic acid streptococcin were added to inhibit miscellaneous bacteria.After crushing cassava,it was first added α-Amylase and saccharifying enzymes are used for liquefaction and saccharification,followed by the addition of pectinase,cellulase,and lactic acid streptococcin for fermentation.Through single factor and orthogonal experiments,the addition amount of fermentation composite enzyme preparation was optimized.When the addition amount of pectinase was 140 U/g,the addition amount of cellulase was 8 U/g,and the addition amount of lactic acid streptococcin was 0.5%,the alcohol content of cassava fermentation was 16.2%,which was significantly higher than that without or with the addition of a single enzyme preparation.The composite enzyme preparation can effectively improve the alcohol concentration of cassava fermentation.关键词
木薯酒精/微酸发酵/复合酶制剂Key words
Cassava alcohol/Mild Acid Fermentation/Compound enzyme preparation分类
轻工纺织引用本文复制引用
江雪晶,翁绮纹,谭涵钰,吴佳媛,黎洁妍,尚红岩,练文妃,吴曼亚,陈秀丽,柳星,薛思帆,杨文琳,余柔珊..基于木薯微酸发酵酒精的复合酶制剂的研究[J].甘蔗糖业,2023,52(6):39-44,6.基金项目
广东省普通高校特色创新项目(2021KTSCX201) （2021KTSCX201）
海珠区科技计划项目(海科工商信计2022-41) （海科工商信计2022-41）
广东轻工职业技术学院大学生科研项目(XSKYL202327) （XSKYL202327）
广东轻工职业技术学院第二十三届"挑战杯"项目 （）
广东轻工职业技术学院科研项目(KJ2021-12) （KJ2021-12）
