| 固定化酵母粒子强化及其对甜高粱茎秆汁液乙醇发酵的影响 |
| |
| 引用本文： | 沈飞,刘荣厚.固定化酵母粒子强化及其对甜高粱茎秆汁液乙醇发酵的影响[J].农业工程学报,2007,23(5):180-184. |
| |
| 作者姓名： | 沈飞 刘荣厚 |
| |
| 作者单位： | (1980－)，男，安徽蚌埠人，博士研究生，主要从事生物质能方面的研究。上海上海交通大学农业与生物学院，201101。Email:shau407@163.com;(1960－)，男，辽宁辽阳人，教授，博士，博士生导师，主要从事可再生能源和环境工程的研究与教学工作。上海上海交通大学农业与生物学院生物质能工程研究中心，201101。Email:liurhou@sjtu.edu.cn |
| |
| 基金项目： | 欧盟资助项目(ICA4-2002-10023) |
| |
| 摘 要： | 采用正交试验设计开展了三亚乙基四胺(TTA)和戊二醛(GLU)的浓度和处理时间对海藻酸钙固定化酵母粒子的化学强度影响的试验研究，并以甜高粱茎秆汁液为原料，在5 L的反应器中进行乙醇发酵试验，考察强化后的固定化酵母粒子对乙醇发酵的影响。结果表明，最优的固定酵母粒子强化处理的方案为：TTA浓度为0.5%，处理时间为120 min；GLU浓度为0.5%，处理时间为8 min。连续8批次的甜高粱茎秆汁液乙醇发酵试验结果表明，最优组合强化后固定化酵母粒子用于乙醇发酵时，平均乙醇得率和变异系数(CV%)分别为84.78%和8.08%，而未强化的固定化酵母籽子为84.32%和9.68%，可见，最优组合强化后的固定化酵母粒子的发酵性能略优于未强化的固定化酵母籽子。该文为固定化酵母发酵甜高粱茎秆汁液制取生物乙醇技术的研究提供了参考。
|
| 关 键 词： | 固定化酵母 强化 甜高粱茎秆汁液 乙醇发酵 |
| 文章编号： | 1002-6819（2007）5-0180-05 |
| 收稿时间： | 2006/8/22 0:00:00 |
| 修稿时间： | 2006-08-222006-12-11 |
Stabilization of immobilized yeast and its influence on ethanol fermentation from sweet sorghum stalk juice |
| |
| Shen Fei and Liu Ronghou.Stabilization of immobilized yeast and its influence on ethanol fermentation from sweet sorghum stalk juice[J].Transactions of the Chinese Society of Agricultural Engineering,2007,23(5):180-184. |
| |
| Authors: | Shen Fei and Liu Ronghou |
| |
| Institution: | Biomass Energy Engineering Research Centre, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 201101, China;Biomass Energy Engineering Research Centre, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 201101, China |
| |
| Abstract: | Triethylene-tetramine(TTA) and glutaraldehyde(GLU) were used to stabilize immobilized yeast particles. The orthogonal experiments were carried out to determine the effects of concentrations and treatment time of TTA and GLU on chemical stabilization of the immobilized yeast. The ethanol fermentation experiments were conducted in a 5 L bioreactor to investigate the influence of the stabilized immobilized yeast on ethanol fermentation of sweet sorghum stalk juice. The results showed that the optimum treatment for chemical stabilization of immobilized yeast particles was as follows: TTA concentration of 0.5%, TTA treatment time of 120 min, GLU concentration of 0.5% and GLU treatment time of 8 min. Eight batches ethanol fermentation results of sweet sorghum stalk juice in the 5 L bioreactor showed that the average yield of ethanol and coefficient of variation(CV%) were 84.78% and 8.08%, respectively, when the immobilized yeast particles stabilized by the optimum treatment were used for fermentation, while those of blank treatment were 84.32% and 9.68%, respectively. Therefore, the behavior of the stabilized immobilized yeast was slightly better than that of blank treatment. The research has provided a scientific reference for the researches of refining bioethanol from sweet sorghum stalk juice by immobilized yeast. |
| |
| Keywords: | immobilized yeast stabilization sweet Sorghum stalk juice ethanol fermentation |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《农业工程学报》浏览原始摘要信息 |
| 点击此处可从《农业工程学报》下载免费的PDF全文 |
