Technological Optimization of Ethanol Fermentation on Energy Beet with Tolerance High Temperature Yeast Strain

Abstract:

Temperature affected ethanol fermentation of energy beet greatly.This study showed that yeast HADY was tolerant to high temperature and when the fermentation temperature was 45°C,the translation rate of ethanol was higher.The three main factors were screened out from nine factors related fermentation by Plackett-Burman design and response surface methodology, such as substrate concentration, ratio of solvent to material, added HADY amount,nutrient salts, phosphorus addition amount, pH value, rotational speed, fermentation temperature and fermentation time. The three main factors included substrate concentration, fermentation temperature and phosphorus addition amount.The optimized technological parameters of HADY were as follows:substrate concentration12%, ratio of solvent to material 1:1, added HADY15%,nutrient salts 0.5,added phosphorus 0.9%, pH 5.0,rotation speed 130r/min, fermentation temperature 37°C and fermentation time 44 hours.At the time, the result showed that the translation rate of ethanol was 89.43%.

• Periodical: Advanced Materials Research (Volumes 433-440)
• Pages: 1245-1252
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.433-440.1245
• Online since: January 2012
• Authors: Shu Zhi Shi, Da You Cheng, Feng Ming Ma, Cui Hong Dai, Zhao Xin Lu, Cheng Fei Luo
• Keywords: Energy Beet, Ethanol Fermentation, Response Surface Methodology (RSM), Technological Optimization, Translation Rate of Ethanol

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