Optimization of bioethanol production during simultaneous saccharification and fermentation in very high-gravity cassava mash
Optimization of bioethanol production during simultaneous saccharification and fermentation in very high-gravity cassava mash
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DOI：
10.1007/s10482-010-9494-5
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发表时间：
2011-02-01
影响因子：
2.6
通讯作者：
Chen Li
中科院分区：
文献类型：
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作者：
Bao Yingling;Yan Zongcheng;Chen Li
采用统计学方法对酿酒酵母在同步糖化发酵（SSF）过程中从极高浓度木薯醪中生产乙醇的水解和发酵条件进行了优化。在研究的第一部分中，使用Placket-Burman设计（PBD）来研究可能影响乙醇生产的19个因素。重力，颗粒大小，初始pH值和发酵温度被确定为显着增加最终乙醇浓度的关键因素。这些因素的主效应和交互效应随后进行了评估的基础上，通过中心复合设计（CCD），使用响应曲面法（RSM）生成的二次方程。在优化后的超重力条件下，乙醇浓度从8.21%（wt.%）至15.03%（wt.%）与模型预测值吻合较好。在相同的优化条件下，用另外两株商业酵母菌进行发酵，得到了相似的结果。因此，我们得出结论，最终乙醇浓度，乙醇生产率（V（P/max）），葡萄糖利用率（Y（G/s），Y（P/s）），和发酵效率（eta（f））提高或保持在40%的重力，390 μ m的颗粒大小，初始pH值5.5，和27摄氏度的发酵温度的优化条件。
Hydrolysis and fermentation conditions for production of ethanol from very high-gravity cassava mash by Saccharomyces cerevisiae during simultaneous saccharification and fermentation (SSF) processing were optimized using a statistical methodology. During the first part of the study, Placket-Burman design (PBD) was used to study 19 factors that could potentially influence ethanol production. Gravity, particle size, initial pH, and fermentation temperature were identified as key factors that significantly increased final ethanol concentration. The main and interaction effects of these factors were subsequently evaluated based on a quadratic equation generated by central composite design (CCD) using response-surface methodology (RSM). Under the optimized very high-gravity conditions, the final ethanol concentration obtained from experiment increased from 8.21% (wt.%) to 15.03% (wt.%) and was in good agreement with model prediction. By employing two other commercial Saccharomyces strains, similar results were obtained under the same optimized condition. Therefore, we conclude that final ethanol concentration, ethanol productivity (V (P/max)), glucose utilization (Y (G/s), Y (P/s)), and fermentation efficiency (eta (f)) were enhanced or maintained under the optimized condition of 40% gravity, 390 mu m particle size, initial pH 5.5, and 27A degrees C fermentation temperature.