Fermentation strategies for ethanol production from glucose
| Autor: | Chou Lin-Hung, 周霖宏 |
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| Rok vydání: | 2008 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 96 This study employed an active dry yeast Ethanol-RedTM from Lasaffre in ethanol production. The oxidation reduction potential (ORP) was used to control aeration in the fermentation system. It was found that aeration controlled by ORP at - 155 ~ - 160 mV could promote yeast propagation, and did not reduce ethanol yield from glucose. Three ethanol production experiments were performed for the initial glucose concentration of 150, 250, 350 g/L in aeration condition controlled by ORP at - 155 ~ - 160 mV. It took 20, 33, 82 h to consume glucose completely, and the ethanol concentrations were 58.5, 104.46, 132.19 g/L respectively in areobic condition. Whereas it took 24, 49, 121 h to finish the fermentation, and ethanol concentration was 63.33, 106.3, 130.6 g/L respectively in anaerobic condition. The fermentation time of anaerobic condition was 18, 52 and 53 % more than those of areobic condition. The final ethanol concentration of anaerobic condition was 8.8, 1.6, - 0.7 % more than those of aeration condition. The highest ethanol productivity was 3.2 gL-1h-1 when the initial glucose concentration was 250 g/L in aeration condition. In order to reduce electricity in maintaining the fermenter temperature at 27 ~ 32 ℃ of the regular process for ethanol production in the summer, fermentation temperature more than 37 ℃ might be necessary. We performed the fermentation using Ethanol-RedTM at 32, 37, 40 ℃ in ethanol production. It was found that temperature more than 37 ℃ could inhibit yeast propagation, but did not reduce the ethanol yield from glucose very much. It could produce ethanol efficiently if we pitch more than 1 g/L active dry yeast in the fermentation. Keywords: Aeration、Ethanol fermentation、High temperature fermentation、Oxidation reduction potential、Yeast |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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