摘要
以甘薯为原料采用发酵法生产乙醇,用三因素中心组合设计确定适宜的发酵培养基条件。通过响应面法分析料水比、(NH4)2SO4添加量、初始pH及其相互作用对乙醇发酵效率的影响。试验结果表明料水比、料水比和(NH4)2SO4添加量的交互作用及(NH4)2SO4添加量和初始pH的交互作用对乙醇发酵效率有显著影响。优化后的发酵培养基条件为:料水比22:68(w/v),(NH4)2SO4浓度0.65%,初始pH值4.2。在此发酵工艺基础上,乙醇发酵效率(91.35%)比对照提高6.02%,与模型预测值90.25%基本吻合。通过响应面分析得到的模型可以预测甘薯乙醇发酵的最佳培养条件。
A three-factor central composite design （CCD） was applied to identify the optimum medium condition for the ethanol fermentation from sweet potato. The individual and interactive effects of raw material to water ratio （RMWT） , （NH4） 2SO4 dose and initial pH of the medium, on ethanol fermentation efficiency were evaluated by applying response surface methodology （RSM）. Results showed that RMWT, interactive effects of RMWT and （NH4 ）2SO4 dose, interactive effects of （NH4 ）2SO4dose and initial pH had a significant effect on the ethanol efficiency. After optimization, the optimum medium condition was a RMWT of 22：68 （w/v） , 0. 65% of （NH4 ）2SO4and initial pH of medium of 4.2, where the maximum ethanol fermentation efficiency （91.35%） was 6.02% higher than the control, which was very close to the model predict value 90.25%. These results indicate the model obtained through RSM analysis is agree with the optimum medium condition for the ethanol fermentation from sweet potato.
出处
《核农学报》
CAS
CSCD
北大核心
2014年第8期1400-1406,共7页
Journal of Nuclear Agricultural Sciences
基金
国家现代农业产业技术体系建设专项资金项目(CARS-11-B-20)
苏北科技发展计划(SBN2014010041)
徐州市科技项目(XJ11B005)
关键词
甘薯
乙醇
发酵效率
响应面分析
Sweet potato
Ethanol
Fermentation efficiency
Response surface analysis
