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首页> 外文期刊>African Journal of Agricultural Research >Optimization of ethanol production from apple pomace through solid-state fermentation using enzymes and yeasts combination through response surface methodology
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Optimization of ethanol production from apple pomace through solid-state fermentation using enzymes and yeasts combination through response surface methodology

机译：通过响应面法通过酶和酵母结合的固态发酵，优化苹果果渣固态发酵生产乙醇

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Apple pomace (AP) which accounts for 25% of original fruit mass is a by-product from the apple processing industry. Solid-state fermentation of AP was conducted on laboratory scale in 250 ml flask at 30°C, agitation speed of 55 rpm at different pH levels of 4, 4.5 and 5.0 using the Y51?strain,?Saccharomyces cerevisiae?(SC) ATCC 9673 and their combination. The sample was treated with both α- amylase and cellulase enzyme collectively for higher reducing sugar content. Ethanol yield of 5.23% (v/v) was obtained in the case wherein strain Y51?was inoculum at pH of 4.5 and the fermentation period was 72 h. Response surface methodology was used to design the experiments as well as for the data analysis. Optimization of various process conditions was done using software Design-Expert 7.1.6.
机译：苹果果渣（AP）占原始水果质量的25％，是苹果加工业的副产品。 AP的固态发酵是在实验室规模下于250 ml烧瓶中于30°C进行的，使用Y51？菌株，酿酒酵母（SC）ATCC 9673在不同pH值4、4.5和5.0下以55 rpm的搅拌速度进行及其组合。样品同时用α-淀粉酶和纤维素酶处理以提高还原糖含量。当菌株Y51′在pH为4.5的条件下接种时，乙醇产率为5.23％（v / v）。响应面方法用于设计实验以及进行数据分析。使用软件设计专家7.1.6对各种工艺条件进行了优化。

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