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首页> 外文期刊>Food science and technology research >Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose
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Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose

机译：用氢氧化钠进行预处理醋残留物，同时糖化和发酵生产醇和木糖的研究

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摘要

In order to reduce the environmental problems caused by vinegar residue emission, simultaneous saccharification and fermentation technology was used to produce alcohol and xylose from vinegar residue. Due to pretreatment of vinegar residue is vital for simultaneous saccharification and fermentation, uniform experimental designs were used to investigate each of the 5 factors involved in sodium hydroxide and xylanase pretreatment. The results showed that the optimal conditions for vinegar residue pretreatment were determined as solid-to-liquid ratio of 1:11(W/V), NaOH concentration of 2.2 %, pretreatment temperature of 71 °C, pretreatment time of 80 min and xylanase usage of 0.3 mL/g. Under this condition, the total sugar yield of vinegar residue was 664 mg/g. Following simultaneous saccharification and fermentation, alcohol and xylose were produced, the yields of ethanol and xylose were 319 mg/g and 179 mg/g, respectively. Therefore, the feasibility of producing alcohol and xylose by enzymatic degradation of vinegar residue was achieved.
机译：为了减少醋残留排放引起的环境问题，使用同时糖化和发酵技术来生产醋残余物的醇和木糖。由于醋残留物的预处理对于同时糖化和发酵至关重要，使用均匀的实验设计来研究参与氢氧化钠和木聚糖酶预处理的5个因素中的每一个。结果表明，醋残留预处理的最佳条件确定为1:11（w / v）的固体比，NaOH浓度为2.2％，预处理温度为71℃，预处理时间为80分钟和木聚糖酶用途0.3 ml / g。在这种情况下，醋残留物的总糖产率为664mg / g。产生以下同时糖化和发酵，制备醇和木糖，乙醇和木糖的产率分别为319mg / g和179mg / g。因此，实现了通过酶降解醋残余物的醇和木糖的可行性。

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  • 来源
    《Food science and technology research》 |2020年第3期|381-388|共8页
  • 作者

    Kunyi LIU; Bin JIANG; Qi WANG; Liran YANG; Bing LU; Xiuping LI; Huawei YUANG;

  • 作者单位

    College of Wuliangye Technology and Food Engineering Yibin Vocational and Technical College Yibin 644003 China College of Food Science and Technology/College of Longrun Pu-erh Tea Yunnan Agricultural University Kunming 650201 China;

    College of Food Science and Technology/College of Longrun Pu-erh Tea Yunnan Agricultural University Kunming 650201 China;

    College of Wuliangye Technology and Food Engineering Yibin Vocational and Technical College Yibin 644003 China;

    College of Food Science and Technology/College of Longrun Pu-erh Tea Yunnan Agricultural University Kunming 650201 China;

    College of Wuliangye Technology and Food Engineering Yibin Vocational and Technical College Yibin 644003 China;

    College of Wuliangye Technology and Food Engineering Yibin Vocational and Technical College Yibin 644003 China;

    College of Life Science and Food Engineering/Solid- state Fermentation Resource Utilization Key Laboratory of Sichuan Province Yibin University Yibin 644000 China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    vinegar residue; sodium hydroxide; enzyme; simultaneous saccharification and fermentation; alcohol; xylose;

    机译：醋残留;氢氧化钠;酶;同时糖化和发酵;酒精;木糖;

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