Protease increases fermentation rate and ethanol yield in dry-grind ethanol production
Protease increases fermentation rate and ethanol yield in dry-grind ethanol production
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DOI：
10.1016/j.biortech.2013.11.043
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发表时间：
2014-02-01
影响因子：
11.4
通讯作者：
McAloon, Andrew J.
中科院分区：
文献类型：
--
作者：
Johnston, David B.;McAloon, Andrew J.
对发酵过程中添加酸性蛋白酶和尿素的效果进行了评价。还在添加和不添加尿素的情况下测试发酵，以确定蛋白酶是否改变酵母的氮需求。结果表明，添加蛋白酶对发酵速率和产量具有统计学显著的影响。与不含蛋白酶的相应对照相比，添加蛋白酶提高了发酵速率和产率。蛋白酶添加与或与添加的尿素导致更高的最终乙醇产率比没有蛋白酶添加。尿素添加水平>1200 ppm的补充氮抑制乙醇生产。通过使用东部区域研究中心开发的工艺工程和经济模型来评估蛋白酶添加的经济效果。从蛋白酶添加的总加工成本的降低高达$0.01/L（4美分/加仑）的所产生的变性乙醇。爱思唯尔有限公司出版
The effects of acid protease and urea addition during the fermentation step were evaluated. The fermentations were also tested with and without the addition of urea to determine if protease altered the nitrogen requirements of the yeast. Results show that the addition of the protease had a statistically significant effect on the fermentation rate and yield. Fermentation rates and yields were improved with the addition of the protease over the corresponding controls without protease. Protease addition either with or with added urea resulted in a higher final ethanol yield than without the protease addition. Urea addition levels >1200 ppm of supplemental nitrogen inhibited ethanol production. The economic effects of the protease addition were evaluated by using process engineering and economic models developed at the Eastern Regional Research Center. The decrease in overall processing costs from protease addition was as high as $0.01/L (4 cent/gal) of denatured ethanol produced. Published by Elsevier Ltd.