木薯粉与甘蔗糖蜜混合发酵高浓度酒精

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%。     

响应面法优化耐高温酵母生产高浓度乙醇

利用耐高温酵母GXASY-10菌株对木薯粉同步糖化(SSF)法生产高浓度乙醇的发酵条件进行了优化。在单因素实验的基础上,首先应用Plackett-Burman试验设计筛选影响酒精高温高浓度发酵的重要参数,采用最陡爬坡实验逼近最大酒精生产区域后,利用Box-Behnken设计确定重要参数的最佳水平。筛选结果表明,影响酒精产量的重要参数是液化时间、糖化酶用量和初始木薯粉(底物)浓度。最佳工艺条件为:液化时间为35min,糖化酶添加量为1.21AGU/g底物,底物浓度为37.62%。20L发酵罐在此条件下(发酵温度37℃,转速100r/min)经过48h发酵,酒精浓度可达16.07%(V/W)。优化条件与初始条件相比较,酒精浓度提高了33%。     

木薯原料生产燃料乙醇

以下介绍了我国木薯原料生产燃料乙醇的最新进展,并对我国的木薯资源分布作了分析,特别强调了木薯资源占全国总产量的65%以上的广西壮族自治区在我国发展木薯原料燃料乙醇过程中所起的重要作用,在此基础上对我国发展木薯原料燃料乙醇所遇到的困难和挑战进行了分析,并根据国内外的科技进展对如何克服这些困难提出了几个可能的解决方案。     

木薯粉同步糖化发酵(SSF)产丁二酸

【目的】通过优化产琥珀酸放线杆菌GXAS137同步糖化发酵木薯粉产丁二酸的发酵培养基,提高丁二酸产量,降低生产成本。【方法】在单因素试验的基础上,先利用Plackett-Burman试验设计筛选出影响丁二酸发酵的重要参数,再采用正交试验确定重要参数的最佳水平。【结果】价格低廉玉米浆可用作氮源,影响丁二酸产量的重要参数是木薯粉、玉米浆、碱式碳酸镁和糖化酶浓度。最佳条件为(g/L):木薯粉100,玉米浆14,糖化酶2.0 AGU/g底物,碱式碳酸镁75。优化后丁二酸产量达到69.31 g/L,丁二酸得率为90.01%,生产强度为1.44 g/(L·h)。与初始条件(52.34 g/L)相比,丁二酸浓度提高了32.42%。并利用1.3 L发酵罐对SSF与SHF两种发酵工艺进行了比较,SSF丁二酸产量(72.21 g/L)远高于SHF(56.86 g/L)。【结论】产琥珀酸放线杆菌同步糖化发酵木薯粉丁二酸产量高,生产成本低,具有较好的工业化应用前景。     

木薯纤维素乙醇发酵的纤维素酶成本评价

木薯中的纤维素成分约占木薯干重的10％(W/W).文中以木薯燃料乙醇生产的木薯纤维素酒渣为原料,从纤维素酶成本角度评估了三种利用木薯纤维素组分发酵生产乙醇的方法,包括木薯纤维素酒渣的直接糖化和乙醇发酵、木薯纤维素酒渣预处理后的糖化与乙醇发酵、木薯乙醇发酵中同步淀粉与纤维素糖化以及乙醇发酵.结果表明,前两种方法的纤维素利用效率不高,酶成本分别达到13602、11659元/吨乙醇.第三种方法,即在木薯乙醇发酵过程同时加入糖化酶和纤维素酶,进行同步淀粉与纤维素糖化,进而进行乙醇发酵,木薯纤维素乙醇的收益最高.发酵结束时的乙醇浓度从101.5g/L提高到107.0g/L,纤维素酶成本为3 589元/吨乙醇.此方法利用木薯纤维素与木薯淀粉同时进行,不会带来额外的设备及操作投入,酶成本低于产品乙醇价格,可实现盈利,因此第三种方法为木薯纤维用于乙醇发酵的最适方法,本研究结果将为木薯乙醇产业深度利用木薯纤维提供依据.     

高浓度糖发酵制备乙醇

以树干毕赤酵母为发酵菌株,混合糖（木糖、葡萄糖）为发酵底物,通过培养基和培养条件的改变来确定树干毕赤酵母高糖浓度发酵时所需的条件。研究结果表明：在24h发酵周期内初始木糖质量浓度为63．0g／L较适宜;在36h发酵周期内初始木糖质量浓度为72．0g/L较适宜。24h发酵周期内,在36．0g／L木糖中添加的葡萄糖质量浓度以54．0g/L为最佳,发酵结束乙醇质量浓度达32．9g／L;36h发酵周期内,添加的葡萄糖质量浓度以72．0g／L为最佳,发酵结束乙醇质量浓度为36．9g／L。以（NH4）2SO4为N源时较适合戊糖发酵制备乙醇,（NH2）2SO4的最佳质量浓度为1．1g／L。发酵前8h摇床转速为90r／min,后16h为150r／min,乙醇质量浓度较高,可达17．5g/L。     

酵母浸粉刺激以木薯为原料的丁醇生产的发酵相转型

在7L静态厌氧发酵罐下,使用"非粮"作物木薯替代玉米淀粉开展丁醇发酵。无论是传统发酵还是油醇萃取发酵,木薯粉丁醇发酵的性能均远不及以玉米淀粉为原料时的水平,主要体现在发酵产酸相向溶剂生产相的转型严重迟延或无法转型、发酵时间长、丁醇生产效率低。实验结果表明,当发酵相转型迟延出现后,添加2.5g/L的酵母浸粉,可以刺激丁酸/乙酸向丁醇/丙酮的转化、转型延迟时间缩短10~30h左右。在此条件下,传统和萃取发酵方式下的丁醇总产量分别达到12.95g/L和29.81g/L,丁醇生产效率与使用玉米淀粉为原料时基本持平。     

燃料乙醇发酵技术研究进展

在分析木质纤维素类生物质制备燃料乙醇原理基础上,重点对燃料乙醇转化过程的发酵工艺进行了论述。目前乙醇发酵工艺主要包括直接发酵、分步糖化发酵、同步糖化发酵、同步糖化共发酵和联合生物加工技术等,对这几种技术的研究现状进行了分析并对其发展趋势进行了展望,通过基因工程构建高效发酵菌种的联合生物加工技术将是未来高效发酵工艺的发展趋势,旨在为有效提高发酵菌株的底物代谢能力,获得高的乙醇产量提供重要参考。     

先进固体发酵技术(ASSF)生产甜高粱乙醇

介绍了利用高产能源作物甜高粱生产燃料乙醇的先进固态发酵(ASSF)技术,从甜高粱茎秆保存、菌种、反应器,到固体发酵过程的数学模拟和工程放大进行了系统研究。筛选出高效产乙醇的菌种CGMCC1949,固体发酵时间低于30 h,乙醇收率高于92%;优选出贮存甜高粱茎秆的有效方法,通过抑菌处理,厌氧贮存200 d糖分损失小于5%;对固态发酵过程进行了数学模拟,设计并优化了固体发酵设备,成功进行了工程放大试验,并且基于ASPEN软件对该技术进行了技术经济评价,结果表明ASSF法生产甜高粱乙醇在技术、工程和经济上均具有充分的可行性和明显优势。     

Improvement of ethanol production in very high gravity fermentation by horse gram (Dolichos biflorus) flour supplementation

AIMS: To determine the effect of osmotic stress on yeast and to investigate the protective role of horse gram flour during very high gravity (VHG) ethanol fermentation. METHODS AND RESULTS: Saccharomyces cerevisiae was inoculated into high sugar (30-40%, w/v) containing medium with and without supplementation of horse gram flour. The fermentation experiments were carried out in batch mode. The effect of 4 or 6% of horse gram flour to the medium on the metabolic behaviour and viability of yeast was studied. Significant increase in ethanol yield up to 50% and dramatic decrease in glycerol production up to 100% was observed in the presence of horse gram flour. The fermentation rate was increased from 3 to 5 days with increased viable cell count. The physical and chemical factors of horse gram flour may aid in reducing the osmotic stress of high gravity fermentation of ethanol as well as enhancing ethanol yield. CONCLUSIONS: It was found that horse gram flour not only reduced fermentation time but also enhanced ethanol production by better utilization of sugar. SIGNIFICANCE AND IMPACT OF THE STUDY: Production of high ethanol concentration by using VHG sugar fermentation eliminates the expensive steps in the conventional process and saves time.     

Characterization of a wine-like beverage obtained from sugarcane juice

Two yeasts (Saccharomyces cerevisiae and Saccharomyces cerevisiae var ellipsoideus)were tested for their ability to ferment sugarcane (Saccharum officinarum) juice. In order to do this, time course studies of volatile, fixed, and total acidity, pH, alcohol, total sugars and °Bx were performed and the presence of methanol was tested. The fermentation studies were carried out at 25, 28 and 30 °C and the juice was inoculated with 1 and 5% (v/v) suspensions of both yeasts containing 1 × 10⁸ cells ml⁻¹. Time course studies indicated a similar fermentative pattern at the three temperatures evaluated, hence 25 °C was chosen as the cheapest alternative. The size of the inoculum made no difference in the fermentation. Analyses of the sugarcane juice wine showed the following results: pH, 3.2; alcohol, 10 °GL; total solids, 16.5 g l⁻¹; ash, 1.4 g l⁻¹; total acidity, 5.4 g l⁻¹; volatile acidity, 0.12 g l⁻¹; fixed acidity, 5.3 g l⁻¹ and no methanol was detected. Two additional products were obtained after adding passion fruit juice and roselle (Hibiscus sabdarifa Linn) concentrates. The fruit-flavoured wines were significantly preferred (P ≤ 0.05) over the plain product. These results indicated that the elaboration of wine-like beverages is a good alternative use for sugarcane.     

初始条件对高浓度乙醇连续发酵过程的影响及振荡行为提高发酵效率的机理分析

前期实验在稀释速率为0.027h-1的高浓度乙醇连续发酵过程中,发现了一种长周期、宽振幅的参数振荡现象。本实验进一步考察了不同稀释速率下的连续发酵过程,发现在稀释速率为0.04h-1条件下,也能出现类似的振荡现象;在稀释速率为0.027h-1或0.04h-1的条件下,改变系统的初始状态可以得到振荡和稳态两种不同的发酵过程。比较振荡和稳态过程的实验数据后,发现在稀释速率为0.04h-1的条件下,与稳态过程相比,振荡过程的平均残糖浓度降低了14.8%,平均乙醇浓度提高了12.6%,平均设备生产强度提高了12.3%。进一步分析表明:与稳态过程相比,振荡过程动力学行为不仅存在滞后,而且在相同残糖和乙醇浓度条件下,所对应的平均比生长速率提高了53.8%。     

Very high gravity wort fermentation by immobilised yeast

Using calcium alginate-entrapped yeast, 24% (w/w) wort was successfully fermented within 8 days. This is half the time needed for fermentation by free yeast. The highest ethanol concentration obtained was 10.5% (v/v). When the original wort gravity was increased, the specific rate of ethanol production remained constant 0.16 g gh^–1 and the viability did not fall bellow 95% of living cells. Protection of cell against osmotic stress by gel matrix was also confirmed by trehalose measurement. The maximum intracellular trehalose content in calcium alginate-entrapped yeast was 3 times lower compared to free yeast at 30% (w/w) wort fermentation.     

温度对超高浓度酒精生料发酵体系的影响

通过对超高底物浓度生料发酵中温度的影响研究发现,采用温度梯度的方法可大幅提高酵母的生产效率。以高粱为例,采用35%绝对干物浓度,在新型生料水解酶的配合下,通过合适的逐级降温培养方式,使用普通酒精干酵母,在90h内发酵醪液酒精浓度可达20%(V/V)以上。