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Very High Gravity Fermentation of Ethanol with Fresh Sweet Potato(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

2009 03
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Very High Gravity Fermentation of Ethanol with Fresh Sweet Potato
JIN YanlingGAN MingzheFANG YangLI KeFU JieZHAO Hai1
1Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
2Graduate University of Chinese Academy of Sciences, Beijing 100049, China
fuel ethanol fresh sweet potato very high gravity
TK6 : S531.099 : TQ920.6

Abstract Ethanol can be utilized as fuel to improve energy consumption structure and reduce dependence on oil. Very high gravity fermentation, as a kind of emerging technique, can greatly reduce the costs of ethanol production. The very high gravity fermentation of ethanol with fresh sweet potato by Saccharomyces cerevisiae was studied. The impact factors of this fermentation technique were investigated, including fermentation stimulant, inorganic salt, vitamin and initial sugar concentration. As a result, the optimal fermentation culture was determined: 1.20 g kg-1 fermentation stimulant B, 270 g kg-1 initial sugar concentration and no inorganic salt and vitamin. Under the optimum medium conditions, 132.86 g kg-1 ethanol was produced within 28 hours and the ethanol production rate reached 4.74 g kg-1 h-1. In 10 L fermentor, 131.71 g kg-1 ethanol was produced within 28 hours and the ethanol production rate reached 4.70 g kg-1 h-1. Fig 3, Tab 3, Ref 16


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Last Update: 2009-07-03