초록
Sweet sorghum juice was fermented into ethanol using Saccharomyces cerevisiae (ATCC 24858). Factorial experimental design, regression analysis and response surface method were used to analyze the effects of the process parameters including juice solid concentration from 6.5 to 26% (by mass), yeast load from 0.5gL<SUP>-1</SUP> to 2gL<SUP>-1</SUP> and fermentation temperature from 30<SUP>o</SUP>C to 40<SUP>o</SUP>C on the ethanol yield, final ethanol concentration and fermentation kinetics. The fermentation temperature, which had no significant effect on the ethanol yield and final ethanol concentration, could be set at 35<SUP>o</SUP>C to achieve the maximum fermentation rate. The yeast load, which had no significant effect on the final ethanol concentration and fermentation rate, could be set at 1gL<SUP>-1</SUP> to achieve the maximum ethanol yield. The juice solid concentration had significant inverse effects on the ethanol yield and final ethanol concentration but a slight effect on the fermentation rate. The raw juice at a solid concentration of 13% (by mass) could be directly used during fermentation. At the fermentation temperature of 35<SUP>o</SUP>C, yeast solid concentration of 1gL<SUP>-1</SUP> and juice solid concentration of 13%, the predicted ethanol yield was 101.1% and the predicted final ethanol concentration was 49.48gL<SUP>-1</SUP> after 72h fermentation. Under this fermentation condition, the modified Gompertz's equation could be used to predict the fermentation kinetics. The predicted maximum ethanol generation rate was 2.37gL<SUP>-1</SUP>h<SUP>-1</SUP>.