Title: Application of Complex Microbial Communities in Liquor-making By-product
Abstract:A group of microbial communities was obtained through microbiological enrichment and domestication.Then it was used for liquor-making by-product fermentation to produce acids.After 7 d fermentation,th...A group of microbial communities was obtained through microbiological enrichment and domestication.Then it was used for liquor-making by-product fermentation to produce acids.After 7 d fermentation,the content of acetic acid,butyric acid and caproic acid reached up to 1304.98 mg/100 mL,1330.70 mg/100 mL and 257.51 mg/100 mL respectively.On this basis,culture conditions were optimized by single factor test.The results suggested that initial alcohol content had little effects on acids yield,the best addition level of yeast extract and NaAC were 0.5 % and 0.6 % respectively,the best pH value was within 6.20~6.86,and the ratio of yellow water and waste water was 1∶6.Then on this basis,0.25 % compound enzyme was added,after 7 d fermentation,the content of acetic acid,butyric acid,caproic acid and total acid reached up to 586.39 mg/100 mL,283.77 mg/100 mL,971.12 mg/100 mL and 1341.15 mg/100 mL respectively.Compared with previous experimental data,it was clear that the degradation of acetic acid and butyric acid were 718.59 mg/100 mL and 1046.93 mg/100 mL respectively,and caproic acid content increased by 714.01 mg/100ml.Read More
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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