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树干毕赤酵母单级连续发酵制取乙醇的研究(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2007年05期
Page:
6-10
Column:
研究论文
publishdate:
2007-05-20

Article Info:/Info

Title:
Production of Ethanol Through Single-stage Continuous Fermentation by Pichia stipitis
Article ID:
1000-2006(2007)05-0006-05
Author(s):
WANG Xing-wen1 JI Geng-sheng2 YONG Qiang1 YU Shi-yuan1*
1. College of Chemical Engineering Nanjing Forestry University, Nanjing 210037, China; 2. College of Biology and Environmental Engineering Jiangsu Science and Technology University, Zhenjiang 212018, China
Keywords:
Pichia stipitis Continuous fermentation Ethanol
Classification number :
TQ92;Q532
DOI:
10.3969/j.jssn.1000-2006.2007.05.002
Document Code:
A
Abstract:
Effects of dilution rates, influent sugar concentration and initial yeasts concentration on single-stage continuous fermentation were investigated. The results showed that dilution rates had significant influence on continuous fermentation. When influent sugar concentration was 45g/L, continuous fermentation arrived at a satisfactory purpose at dilution rates 0.04~0.06h-1, ethanol yield for 0.370~0.372g/g and ethanol productivity for 0.586~0.754g/(L?h). At dilution rates 0.06h-1, the preferable influent sugar concentration was 45g/L, while ethanol productivity was 0.785g/(L?h). If dilution rates and influent sugar concentration were determinated, initial yeasts concentration had little effects on single-stage continuous fermentation. Though single-stage continuous fermentation for total 288h at two different dilution rates, the steady stage was obtained effects 40h of continuous fermentation, and various parameters held stable for about 104h.

References

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Last Update: 2013-05-20