Research on Fermentation Conditions for Alcohol Production by Residue from Diosgenin Processing

Abstract

Abstract: To research the optimum fermentation conditions for alcohol production by residue from diosgenin processing, several important factors were analyzed in the orthogonal test of five factors and four levels. The content of alcohol was valued as an evaluation index using spectrophotometry. The results indicated that the linear range of calibration curve was 0.028%～0.24% (r=0.9998) after color reaction, and optimal fermentation conditions were determined as follows:the use level of α-amylase as 7 U/g, cellulase 110 U/g, glucoamylase 110 U/g, yeast 0.04 g/g, and 4 days fermentation time.

Key words: Dioscorea zingiberensis C.H. Wright, alcohol, fermentation

HUA Huai-Jie, ZHONG Shi-An, HE Yan, QIAO Rong, LI Wei. Research on Fermentation Conditions for Alcohol Production by Residue from Diosgenin Processing[J]. FOOD SCIENCE, 2008, 29(2): 196-198.

[1]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[2]	WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong. Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(8): 137-142.
[3]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[4]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[5]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[6]	JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang. High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides [J]. FOOD SCIENCE, 2021, 42(4): 145-152.
[7]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[8]	LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong. Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides [J]. FOOD SCIENCE, 2021, 42(3): 143-149.
[9]	XU Ying, WANG Bin, JIANG Qixing, XIA Wenshui, XU Yanshun. Intervention Effect of Chitooligosaccharide on Alcohol-Induced Intestinal Damage in Rats [J]. FOOD SCIENCE, 2021, 42(3): 158-164.
[10]	HUANG Jiayin, ZHOU Yaqi, CHEN Meiyu, LI Yuan, WU Tiantian, HU Yaqin. Preparation and Characterization of Indicator Films Based on Polyvinyl Alcohol Modified by Methyl Cellulose and pH-Sensitive Dyes for Shrimp Freshness Monitoring [J]. FOOD SCIENCE, 2021, 42(3): 194-203.
[11]	MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng. Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine [J]. FOOD SCIENCE, 2021, 42(2): 97-104.
[12]	YANG Mei, ZHAI Xiaodong, HUANG Xiaowei, LI Qi, ZOU Xiaobo. Rapid Determination of Beer Quality by Using Olfactory Visualization Technology [J]. FOOD SCIENCE, 2021, 42(18): 225-231.
[13]	LI Sining, TANG Shanhu, REN Ran. Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk [J]. FOOD SCIENCE, 2021, 42(18): 127-134.
[14]	LI Fangfang, ZHANG Ruimeng, CONG He, SHEN Minghua. Protective Effects of Fibrinolytic Enzyme from Lyophyllum ulmarium on Alcohol-Induced Liver Injury in Rats [J]. FOOD SCIENCE, 2021, 42(17): 121-126.
[15]	ZHOU Hongxuan, HUANG Ying, TAN Shuming, TU Yongli, LUO Jiwei. Anti-alcoholic and Hepatoprotective Effects of Polyphenols from the Fruit of Rosa roxburghii Tratt. in Rats with Acute Alcoholism [J]. FOOD SCIENCE, 2021, 42(17): 163-169.

Research on Fermentation Conditions for Alcohol Production by Residue from Diosgenin Processing

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments