马铃薯发酵产乙醇的工艺条件研究

该试验研究不同预处理方法对马铃薯发酵生产乙醇的影响。通过单因素及正交试验对发酵工艺进行优化，最终确定以下发酵条件为发酵温度31 ℃，料水比1∶5.0（g∶mL），耐高温淀粉酶添加量15 U/g、糖化酶添加量160 U/g、纤维素酶添加量10 U/g，酵母接种量0.4%、发酵时间为84 h，优化后的发酵液中乙醇含量可达9.06%vol。获得的最优发酵工艺条件可为马铃薯发酵生产乙醇的工业化处理提供参考依据。

Optimization of potato fermentation technology for ethanol production

The effects of different pretreatment methods of potato on ethanol production were studied. The fermentation process was optimized by single factor and orthogonal experiments, and the fermentation parameters were determined as follows: fermentation temperature 31 ℃, material to water ratio 1∶5.0 (g∶ml), high temperature resistant amylase 15 U/g, glucoamylase 160 U/g, cellulase 10 U/g, yeast inoculum 0.4%, fermentation time 84 h, the maximum ethanol content after optimization could reach 9.06%vol. The optimal fermentation technology could provide a reference for the industrial treatment of potato for ethanol production.