A kind of molasses ethanol fermentation separation coupling method

A technology of ethanol fermentation and molasses, applied in the field of separation and coupling of molasses and ethanol fermentation, can solve problems such as pollution, achieve the effects of reducing product inhibition, reducing membrane fouling, increasing ethanol yield and
CN106119296BActive Publication Date: 2019-11-19NANJING TECH UNIV

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
NANJING TECH UNIV
Publication Date
2019-11-19

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Abstract

The invention discloses an ethanol fermenting and separating coupling method using molasses as raw material, which aims at solving the problem of product inhibition in the existing biological ethanol production process. The ethanol fermenting and separating coupling method is characterized in that the fixed wine brewing yeast fermenting in-situ molasses pretreatment process is coupled with PDMS (polydimethylsiloxane) / ceramic membrane separating technique, and a complete molasses ethanol fermenting and separating coupling technology is established. The ethanol fermenting and separating coupling method has the advantages that the pollution to the PDMS / ceramic membrane in the running process is decreased, the inhibition action of product to the wine brewing yeast strain is reduced, and the output of ethanol is increased.
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Description

technical field

[0001] The invention belongs to the technical field of bioengineering, and in particular relates to a separation and coupling technology of molasses ethanol fermentation. Background technique

[0002] As an important industrial raw material, ethanol is widely used in food, chemical industry, medicine, dyestuff, national defense and other fields. At the same time, it is also a renewable clean energy, and its combustion value as a fuel reaches 26900 kJ / kg.

[0003] Microbial fermentation is a commonly used ethanol production method at present, but free strains have poor tolerance to ethanol. Although immobilized cell fermentation can improve the strain tolerance and ethanol fermentation efficiency to a certain extent, the problem of product inhibition in the ethanol fermentation process still exists. When the ethanol concentration in the fermentation environment reached 6% (w / w), the growth and fermentation process of yeast cells were significantly inhibited;...

Claims

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