Glucoamylase produced by fermentation of wine lees miscible liquid and method for producing alcohol by fermenting restaurant garbage with this glucoamylase
A technology of kitchen waste and mixed liquor, applied in fermentation, hydrolase, biofuel and other directions, can solve problems such as high cost and environmental pollution
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specific Embodiment approach 1
[0008] Specific Embodiment 1: The method for fermenting distiller's grains to produce glucoamylase in this embodiment is realized through the following steps: 1. Mix distiller's grains with water at a mass ratio of 1 to 2:1, and add 0.5 to 1.5 % (w / w), solid distiller's grains with a water content of 55-70%, to obtain a distiller's grains mixture; 2. Sterilize the distiller's grains mixture at 115-121°C for 15-20 minutes, and then add 6 ~10ml Aspergillus liquid, the proportion of spores inserted into the concentration of 1 × 10 7 ~3×10 7 Aspergillus per ml, shake the flask for 84-96 hours under the conditions of 30-35°C and 100-200r / min to ferment for 84-96 hours to obtain the saccharification enzyme liquid.
[0009] Comparative Experiment:
[0010] Mix distiller's grain waste liquid with water at a mass ratio of 1 to 2:1, add bran, distiller's grains (water content 70%) and dried distiller's grains of 0.8% of the weight of the mixed solution respectively, wherein the bran i...
specific Embodiment approach 2
[0015] Embodiment 2: The difference between this embodiment and Embodiment 1 is that in Step 1, 0.8-1.2% (w / w) solid distiller's grains with a water content of 58-67% are added to the mixed liquor. Other steps are the same as in the first embodiment.
specific Embodiment approach 3
[0016] Embodiment 3: The difference between this embodiment and Embodiment 1 is that in step 1, 1% (w / w) solid distiller's grains with a water content of 60% are added to the mixed liquor. Other steps are the same as in the first embodiment.
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