温度对超高浓度酒精生料发酵体系的影响

Effect of temperature on the no cook, very high gravity ethanol fermentation process

摘要:

通过对超高底物浓度生料发酵中温度的影响研究发现，采用温度梯度的方法可大幅提高酵母的生产效率。以高粱为例，采用35％绝对干物浓度，在新型生料水解酶的配合下，通过合适的逐级降温培养方式，使用普通酒精干酵母，在90 h内发酵醪液酒精浓度可达20％ (V/V) 以上。

Abstract:

The effect of temperature on a very high gravity ethanol fermentation using no cook process was investigated. We found that a gradient temperature control strategy could improve the fermentation efficiency significantly. With the assistance of a new raw starch hydrolyzing enzyme and a gradient temperature control strategy, the ethanol concentration could reach up to 20% (V/V) within 90 h using commercially available dry yeast, when sorghum was used as the raw material and the dry substrate concentration was controlled at 35%.