Fermentation of cassava flour for fuel alcohol
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摘要: 利用α耐高温淀粉酶、糖化酶及酵母菌Saccharomyces cerevisiae Q2-1对木薯淀粉发酵酒精的液化、糖化及发酵等几个阶段进行研究。结果表明,pH值与时间因素对木薯淀粉液化结果的影响达显著水平(P0.05),料水比因素对试验结果影响不显著(P0.05);糖化时间对木薯淀粉产还原糖量影响达显著水平(P0.05);发酵过程中以添加0.5%硫酸铵的效果最好,发酵3d的酒精度为10.81%(v/v),为不添加氮源的4.98倍,淀粉出酒率达51.88%。Abstract: The liquefying,sugar-forming,fermenting and other phases of ethanol fermentation using cassava flour were studied. High temperature resistant α-amylase,glucoamylase and Saccharomyces cerevisiae were applied. The data collected were analyzed and calculated by using Excel.The results showed that (a) pH and time had a significant effect on the rate of cassava flour liquefaction (P0.05),but raw materials/water ratio showed no effect (P0.05); (b) the sugar-forming time had a great effect on the amount of reducing sugars (P0.05); (c) the fermentation process was the best with an addition of 0.5% ammonia sulfate yielding an alcohol content of 10.81% (v/v) after 3 days,which was 4.98 times greater than without any nitrogen addition; and,(d) the alcohol produced from the starch amounted to 51.88% by the fermentation.
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Key words:
- Cassava /
- cassava flour /
- fuel alcohol
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