Effect of Pretreatment on Lactic Acid Fermentation of Bean Curd Refuse with Simultaneous Saccharification

机译：同时预处理对豆腐渣乳酸发酵的影响

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For lactic acid fermentation of bean curd refuse with simultaneous saccharification, it is found that the pretreatment of the substrate using 0.1 or 0.2 mol/l HCl aqueous solution with heating at 121℃ for 30 min efficiently solubilized the raw material and significantly enhanced the enzymatic saccharification followed by the lactic acid fermentation. The amount of initial load of bean curd refuse in dried state could be increased up to 75 g/l in a batch fermentation, and the finally attained lactic acid yield and its concentration were as high as 87.0% and 45.8 g/l, respectively.

机译：对于豆腐渣的乳酸发酵并同时糖化，发现使用0.1或0.2 mol / l HCl水溶液在121℃下加热30分钟对底物进行预处理可以有效地溶解原料，并显着增强酶促糖化作用然后进行乳酸发酵。通过分批发酵，可以将干燥状态的豆腐渣的初始负荷增加至75 g / l，最终获得的乳酸收率及其浓度分别高达87.0％和45.8 g / l。

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《Asia-Pacific Chemical Reaction Engineering Symposium(APCRE'05); 20050612-15; Gyeongju(KR)》|2005年|P.133-136|共4页
会议地点 Gyeongju(KR)
作者
Katsuhiko Muroyama; Ryohei Atsumi; Atsushi Andoh;
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Dept. of Chemical Engineering, Kansai University, 3-3-35 Yamate-cho, Suita, Osaka, 565-8680, Japan;

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正文语种 eng
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Effect of Pretreatment on Lactic Acid Fermentation of Bean Curd Refuse with Simultaneous Saccharification

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