废冰淋是我们问题的酵母:利用废冰淋制成酒精
Amanda L Miller1, John A Renye1, David B Johnston2
1Dairy and Functional Foods Research Unit, USDA Agricultural Research Services, Wyndmoor, PA 19038.
废冰淋可以通过酵母发酵转化为乙醇. 添加像乳酶和蛋白酶这样的酶可以增加产量,显示出从食物垃圾中产生可持续饮料酒精的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 食物浪费是一个重大的环境和经济挑战.
- 食品副产品的价值化为食品工业提供了可持续的解决方案.
- 废冰淋是一种潜在的,未充分利用的生物加工基质.
研究的目的:
- 通过酵母发酵评估废弃冰淋作为通过酵母发酵生产乙醇的基质.
- 通过对冰淋基板的酶处理来优化乙醇产量.
- 评估从发酵废弃冰淋中蒸乙醇的可行性.
主要方法:
- 用Saccharomyces cerevisiae菌株 (Lalvin EC-1118和乙醇红) 来发酵废弃冰淋.
- 使用乳糖酶,葡萄糖胺酶和蛋白酶的酶化水解来增强可发酵碳水化合物和营养素的可用性.
- 发酵产品的台式蒸.发酵产品的台式蒸.
主要成果:
- 酵母菌株从未经过处理的废冰淋中产生约7% (重量/体积) 的乙醇,主要使用单糖和糖糖.
- 酶治疗 (乳糖酶,葡萄糖胺酶) 将乙醇产量提高到9.8% (重量/体积).
- 添加蛋白酶和其他营养素导致最大乙醇产量超过13% (重量/体积),表明限是因素.
结论:
- 废冰淋是乙醇生产的可行基质.
- 酶增强显著提高发酵效率和乙醇产量.
- 蒸是可行的,产生一种潜在无蛋白质过敏原的产品,适合饮料酒精.
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