|Title:||釀酒酵母菌Y37以葡萄糖與鳳梨果皮為基質生產乙醇之醱酵條件研究||Other Titles:||The Fermentation Conditions for the Production of Ethanol by Saccharomyces cerevisiae Y37 Utilizing Glucose and Pineapple Peels||Authors:||簡宣裕
|Keywords:||釀酒酵母菌;鳳梨皮;醱酵;乙醇;Saccharomyces cerevisiae;Pine apple peel;Fermentation;Ethanol||Issue Date:||Dec-2015||Publisher:||中華土壤肥料學會||Journal Volume:||18||Journal Issue:||1-2||Start page/Pages:||69-82||Source:||土壤與環境||Abstract:||
本研究目的探討釀酒酵母菌Y37(Saccharomyces cerevisiae Y37)醱酵含葡萄糖YMBroth液體培養基生產乙醇之較合適條件，供此株酵母菌醱酵鳳梨果皮生產較高濃度乙醇，以增加鳳梨的利用率及經濟效益。試驗結果顯示葡萄糖濃度為300g/L、酸鹼值為pH 4、S. cerevisiae Y37菌液接種量1:100(v:v)及醱酵溫度為15°C，可以生產較高濃度的乙醇。另以臺農13號及17號鳳梨果皮泥為醱酵基質，分別與等體積0.4%與0.8%硫酸水溶液混合，並煮沸1小時後，接種S. cerevisiae Y37菌液，所產出的乙醇濃度為1.92%與2.24%及2.85%與3.03%，比鳳梨果皮泥與等體積純水混合者分別增加20%與40%及22%與30%。另為增進乙醇產率，兩種鳳梨果皮泥與純水混合後添加嘉農牌豬糞堆肥，以調整無機氮的濃度至0.18 g/L，經滅菌或未滅菌，供S.cerevisiaeY37醱酵，所產出的乙醇濃度為1.78%與0.99%及1.76%與0.51%，比鳳梨果皮泥與純水混合後未添加豬糞堆肥者，分別增加37%與267%及26%與240%。
The purposes of the research were to investigate the suitable conditions for Saccharomyces cerevisiae Y37 fermenting YM Broth with glucose to produce ethanol, and to apply the suitable fermentation conditions for the yeast effectively fermenting Tainung No.13 and No.17 pineapple peels to produce ethanol. Experimental results showed the suitable conditions for ethanol production were 15°C, pH 4, 300 g/L glucose in YM, and the yeast addition at a volume rate of 1 : 100. Under the suitable fermentation conditions for ethanol production by the yeast, mashed pineapple peels boiled with 0.4% and 0.8% sulfuric acid (v : v) for 1 hour, could produce 1.92%, 2.24% and 2.85%, 3.03% ethanol respectively after fermentation for 7 days. And these ethanol concentrations were 20%, 40% and 22%, 30% more as compared with those produced from the fermentation of mashed pineapple peels boiled with water 1 hour, fermented by the yeast. The ethanol concentrations from sterilized or non-sterilized mashed pineapple peels adjusted inorganic nitrogen concentration of 0.18 g/L by adding Chia-Long swine feces compost after fermentation for 7 days by yeast were 1.78%, 0.99% and 1.76%, 0.51% respectively. And these ethanol concentrations were 37%, 267% and 26%, 240% more as compared with those from the fermentation of sterilized or non-sterilized mashed pineapple peels without addition of inorganic nitrogen.
|Appears in Collections:||農業化學組|
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