真空抽提酒精后的木薯酒糟栽培食用菌研究

为解决目前困扰木薯酒精生产厂家的酒糟废液量大、废水处理难问题,进行了真空抽提酒精后的木薯酒糟栽培食用菌试验。结果表明,采用真空低温抽提酒精,所产生的酒糟废液量比普通抽提方法减少64％,明显减轻了对环境的压力;用这些酒糟废液栽培食用菌,不仅生产工艺简单,食用菌产量高、风味好,而且能够简化废水处理环节。降低废水处理费用,从而实现酒精规模生产,提高经济效益。

Culture of edible fungi using vinasse obtained as by-product after alcohol extraction from cassava

At present, the disposal of untreated vinasse, obtained as by-product after alcohol extraction from cassava, is the major problem for safety of the environment. The present study was conducted in order to utilize this by-product for the culture of the edible fungi. Prior to use, the vinasse was vacuum sucked to remove the traces of alcohol from it. The results showed that the quantity of cassava vinasse obtained after vacuum extraction of alcohol decreased by 64% compared to that obtained from conventional extraction method. After culturing in cassava vinasse, the edible fungi showed high yield and better flavor. The production technology of edible fungi was found to be not only simple and productive, but also helped in overcoming the environmental pollution imposed due to disposal of raw vinasse.