Đánh giá hiệu suất lên men ethanol từ siro cây ngô ngọt được sản xuất bằng hệ thống màng kết hợp hai giai đoạn

Bioprocess and Biosystems Engineering - Tập 43 - Trang 1185-1194 - 2020
Yerra Kanakaraju1, Addepally Uma1, Gandham Vani1, Palety Kiran Kumari1, S. Sridhar2, A. V. Umakanth3
1Centre for Biotechnology, IST, Jawaharlal Nehru Technological University Hyderabad, Hyderabad, India
2CSIR-Indian Institute of Chemical Technology, Hyderabad, India
3Indian Institute of Millets Research, Hyderabad, India

Tóm tắt

Ethanol 1G từ cây ngô ngọt có thể là một lựa chọn tốt hơn cho nhiều nguồn khác được sử dụng để sản xuất ethanol. Tính khả thi thương mại được quyết định bởi các giống cây có hàm lượng đường cao, việc vận chuyển chúng đến nhà máy ethanol, lưu trữ và sự sẵn có của các giống nấm men mạnh mẽ cho quá trình lên men. Tám giống cây ngô ngọt, cụ thể là CSV19SS, CSV24SS, CSV27, CSV32F, PV, SSV84, RVICSH, SPV1871, SSV74 đã được kiểm tra hàm lượng đường và các giống—SSV84 và CSV24SS có hàm lượng đường từ 170–190 g/L. Màng lọc siêu vi polyethersulfone được thiết kế đặc biệt và màng polyamide hydrophil hóa (HPA-150) cũng được gọi là màng lọc nano (NF) đã được tổng hợp bằng kỹ thuật polymer hóa giao diện và được sử dụng để cô đặc nước ép ngô ngọt. Sirô giữ lại trung bình 90% đường ở 4 °C, 100% ở −20 °C trong vòng 6 tháng và 10% ở nhiệt độ phòng trong 36 giờ. Tổng sản lượng ethanol dao động từ 0.48 đến 0.49 g/g trong quá trình lên men mẻ trong phản ứng 14 L.

Từ khóa

#ethanol #ngô ngọt #quy trình lên men #màng lọc #năng suất sản phẩm

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