Research on Composite Enzyme Preparation based on Cassava Mild Acid Fermentation of Alcohol
Cassava is one of the main raw materials for fermenting ethanol.Traditional cassava alcohol fermentation requires the addition of sulfuric acid to inhibit the growth of miscellaneous bacteria.Excessive addition of sulfuric acid can easily corrode equipment and pollute the environment.In this study,cassava was used as the main raw material,and enzyme preparations and lactic acid streptococcin were added to inhibit miscellaneous bacteria.After crushing cassava,it was first added α-Amylase and saccharifying enzymes are used for liquefaction and saccharification,followed by the addition of pectinase,cellulase,and lactic acid streptococcin for fermentation.Through single factor and orthogonal experiments,the addition amount of fermentation composite enzyme preparation was optimized.When the addition amount of pectinase was 140 U/g,the addition amount of cellulase was 8 U/g,and the addition amount of lactic acid streptococcin was 0.5%,the alcohol content of cassava fermentation was 16.2%,which was significantly higher than that without or with the addition of a single enzyme preparation.The composite enzyme preparation can effectively improve the alcohol concentration of cassava fermentation.
国家科技期刊平台
NSTL
万方数据
维普
