木薯生料发酵转化乙醇的工艺参数优化研究

以木薯（Manihot esculenta）为试材，分别用正交设计法和均匀设计法考察木薯生料发酵转化乙醇工艺参数，分析讨论了这两种设计的特点，得出在多水平多因素的条件下，均匀设计具有实施试验少、效果好等优势，并得到以乙醇产量为指标的生料发酵转化乙醇最佳工艺参数：料水比1:1.8，初始pH3.5,温度32℃，酵母添加量3.5×107cell/mL，(NH4)2SO4 0.5g，转速140r/min,糖化酶添加量200 u/g,淀粉酶添加量12 u/g，纤维素酶添加量25 u/g, 发酵周期120 h，此时乙醇得率达到15.7%（正交设计最优结果为9.2%）。

Optimization of Technological Parameters for Ethanol Production by Fermentation of Raw Cassava

The aim was to study the influence of different design methods on fermentation technology,and provide a scientific basis for fuel ethanol development. Taking cassava as test piece,the uniform design and orthogonal design was used to study the technological parameters optimizated for raw cassava ethanol production,and the two design＇s methods characteristics were discussed. The results showed that uniform design had more advantages than orthogonal design under the conditions of multi-levels and multi-factors. The optimal technological parameters for the ethanol yield were obtained：ratio of solid to liquid 1：1.8,initial pH 3.5,fermentation temperature 32℃,yeast inoculation amount 3.5×107 cell/mL,（NH4）2SO4 0.5 g,rotational speed 140 r/min,dosage of glucoamylase,a-amylase and cellulose were 200 u/g,12 u/g and 25 u/g,fermentation cycle 120 h,under the optimal conditions,ethanol concentration could reach 15.7% （9.2% under orthogonal design）.