泔水资源化利用的初步研究

文档编号:SW220  文档字数:13159,页数:18

摘要：本研究对本实验室里保藏三株酵母进行了筛选，考察了酒精产量、酒精度的耐受性等指标，筛选出最佳的酒精生产酵母菌酿酒酵母S02。以酿酒酵母S02为菌种，进一步研究了以泔水主要原料，淀粉的添加量、液化时间、除油脂、添加纤维素酶等条件对酒精发酵的影响，其结果为玉米粉含量为22%，液化时间为35min，泔水除油脂以及添加0.5%的纤维素酶时，酒精产量最高，其产量为12(v/v)，最后对比了双边发酵工艺与传统发酵工艺对酒精产量的影响，结果表明，双边发酵工艺在泔水转化酒精生产过程中有利于酒精的生成。
关键词：泔水；酒精；发酵条件；双边发酵；

Abstract：The production of alcohol and the alcohol tolerance were studied for the three preserved yeast strain, and one strain Saccharomyces cerevisiae SO2 was selected. Further researches were done to study the content of starch, liquefaction time, removing of oil, adding cellulose enzyme on the production of alcohol fermentation.  Results showed that the optical fermentation conditions were: 22% corn powder, Liquefaction time 35 min, removing of oil and adding 0.5% of the cellulose enzyme. Finally a bilateral trail contrast with the traditional fermentation process for ethanol fermentation were conducted, the results showed that bilateral fermentation was better than traditional fermentation in the production of alcohol.
Keywords : Waste food；Ethanol；Fermentation conditions；Bilateral fermentation

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