Analysis of Fermentation Inhibition during Ball-Vibration Simultaneous Saccharification and Fermentation Used for Ethanol Production from Spent Mushroom Culture Medium

被引：0
|
作者：
Watanabe, Itsuki [1 ]
Shimoda, Takafumi [2 ]
Nishibori, Kozo [2 ]
Shima, Jun [1 ]
机构：
[1] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan
[2] YUKIGUNI MAITAKE Co LTD, Minamiuonuma 9496695, Japan
来源：
MOKUZAI GAKKAISHI | 2009年 / 55卷 / 06期
关键词：
ball-vibration; fermentation; spent culture medium; ENZYMATIC-HYDROLYSIS;
D O I：
10.2488/jwrs.55.363
中图分类号：
TB3 [工程材料学]; TS [轻工业、手工业、生活服务业];
学科分类号：
0805 ; 080502 ; 0822 ;
摘要：
To clarify the causes of fermentation inhibition during ball-vibration simultaneous saccharification and fermentation (BVSSF) used for conversion of spent maitake (Grifola frondosa) culture medium to ethanol, we investigated the effects of various factors on BVSSF in detail. The BVSSF was carried out by shaking a plastic bottle containing stored maitake culture medium, cellulase, yeast and various sizes of zirconia balls. The effects of zirconia ball size (diameter of 1, 3, 5 or 10 mm) and shaking speed (100 or 200 rpm) on ethanol conversion during BVSSF were analyzed. The results indicated that physical stress may affect ethanol production ability of yeast.
引用
收藏
页码：363 / 368
页数：6
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