| pH值对固定化酵母甜高粱茎秆汁液酒精发酵的影响 |
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| 引用本文： | 金慧,刘荣厚.pH值对固定化酵母甜高粱茎秆汁液酒精发酵的影响[J].农机化研究,2007(10):106-108. |
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| 作者姓名： | 金慧 刘荣厚 |
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| 作者单位： | 1. 沈阳农业大学,工程学院,沈阳,110161
2. 上海交通大学,农业与生物学院,生物质能工程研究中心,上海,201101 |
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| 基金项目： | 辽宁省科技攻关计划
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欧盟资助项目
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农业部重点科研项目 |
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| 摘 要： | 以可溶性糖含量为113g/L的甜高粱茎秆汁液为试验原料,采用摇瓶发酵方法,在水浴摇床上进行发酵.试验中,pH值分别选取3.5,4,4.5,5和5.5这5个梯度,考察其对固定化酵母发酵甜高粱茎秆汁液制取酒精过程中酒精产量、CO2失重率以及残糖含量的影响.结果表明,pH值选取4.5时,可获得较高的酒精产量、CO2失重率以及较低的残糖.
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| 关 键 词： | 农业工程 甜高粱汁 试验研究 pH 固定化酵母 固定化酵母 甜高粱茎秆汁液 酒精发酵 影响 Juice Stem Sorghum Sweet Saccharomyces Cerevisiae Production Ethanol Different 残糖 结果 可溶性糖含量 失重率 产量 过程 制取酒精 酵母发酵 |
| 文章编号： | 1003-188X（2007）10-0106-03 |
| 收稿时间： | 2007-04-06 |
| 修稿时间： | 2007-04-06 |
Effects of Different pH on the Ethanol Production by Immobilized Saccharomyces Cerevisiae in Sweet Sorghum Stem Juice |
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| JIN Hui,LIU Rong-hou.Effects of Different pH on the Ethanol Production by Immobilized Saccharomyces Cerevisiae in Sweet Sorghum Stem Juice[J].Journal of Agricultural Mechanization Research,2007(10):106-108. |
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| Authors: | JIN Hui LIU Rong-hou |
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| Institution: | 1.College of Engineering , Shenyang Agricultural University , Shenyang 110161, China; 2.Biomass Energy Engineering Research Centre, School of Agriculture and Biology , Shanghai Jiaotong University , Shanghai 201101, China |
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| Abstract: | The juice of sweet sorghum stem of soluble sugar content 113g/L was used as experimental material; ethanol fermentation experiments were conducted in a shaking flask and the bath shake bed to investigate effect of temperature on the ethanol fermentation of sweet sorghum stalk juice by immobilized yeast. Test pH values were selected 3.5, 4, 4.5, 5 and 5.5 five gradient, The experimental results in the shaking flask showed that the pH 4.5 are the most suitable condition to the ethanol fermentation of sweet sorghum stalk juice by immobilized yeast. Under this condition, it can be obtained the better ethanol yield,CO2 weight loss rate and the lower residual sugar content. |
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| Keywords: | agricultural engineering sorghum stalk juice experiment research pH immobilized yeast sweet alcohol |
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