泔水資源化利用的初步研究

論文編號:SW220  論文字數:13159,頁數:18

摘要：本研究對本實驗室里保藏三株酵母進行了篩選，考察了酒精產量、酒精度的耐受性等指標，篩選出最佳的酒精生產酵母菌釀酒酵母S02。以釀酒酵母S02為菌種，進一步研究了以泔水主要原料，淀粉的添加量、液化時間、除油脂、添加纖維素酶等條件對酒精發酵的影響，其結果為玉米粉含量為22%，液化時間為35min，泔水除油脂以及添加0.5%的纖維素酶時，酒精產量最高，其產量為12(v/v)，最后對比了雙邊發酵工藝與傳統發酵工藝對酒精產量的影響，結果表明，雙邊發酵工藝在泔水轉化酒精生產過程中有利于酒精的生成。
關鍵詞：泔水；酒精；發酵條件；雙邊發酵；

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