Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

doi:10.1016/j.cjche.2016.05.037

›› 2016, Vol. 24 ›› Issue (10): 1406-1412.DOI: 10.1016/j.cjche.2016.05.037

• Process Systems Engineering and Process Safety • Previous Articles Next Articles

Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

Dengfeng Liu^1,2, Hongtao Zhang³, Chi-Chung Lin³, Baoguo Xu¹

1 Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China;
2 School of Internet of Things Engineering, Jiangnan University, Wuxi 214122, China;
3 Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China

Received:2015-10-16 Revised:2016-03-26 Online:2016-11-19 Published:2016-10-28
Supported by:
Supported by the National Natural Science Foundation of China (21276111, 21206053, 61305017), the Programme of Introducing Talents of Discipline to Universities (B12018), Fundamental Research Funds for the Central Universities (JUSRP11558), the Natural Science Foundation of Jiangsu Province (no. BK20160162) and the Fundamental Research Funds for the Central Universities (JUSRP51510).

Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

Dengfeng Liu^1,2, Hongtao Zhang³, Chi-Chung Lin³, Baoguo Xu¹

1 Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China;
2 School of Internet of Things Engineering, Jiangnan University, Wuxi 214122, China;
3 Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China

通讯作者: Dengfeng Liu,E-mail address:liudf@jiangnan.edu.cn.
基金资助:
Supported by the National Natural Science Foundation of China (21276111, 21206053, 61305017), the Programme of Introducing Talents of Discipline to Universities (B12018), Fundamental Research Funds for the Central Universities (JUSRP11558), the Natural Science Foundation of Jiangsu Province (no. BK20160162) and the Fundamental Research Funds for the Central Universities (JUSRP51510).

Abstract

Abstract: Chinese rice wine making is a typical simultaneous saccharification and fermentation (SSF) process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatureswere determined in batch cultures using amathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorilywith the developed temperature-dependent model. The temperature profile formaximizing the ethanol production for ricewine fermentationwas determined by genetic algorithm. The optimumtemperature profile began at a lowtemperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18℃ until the end of fermentation. A maximum ethanol production of 89.3 g·L^-1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.

Key words: Chinese rice wine, Temperature controlling, Simultaneous saccharification and, fermentation, Optimal temperature profile

摘要： Chinese rice wine making is a typical simultaneous saccharification and fermentation (SSF) process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatureswere determined in batch cultures using amathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorilywith the developed temperature-dependent model. The temperature profile formaximizing the ethanol production for ricewine fermentationwas determined by genetic algorithm. The optimumtemperature profile began at a lowtemperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18℃ until the end of fermentation. A maximum ethanol production of 89.3 g·L^-1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.

关键词: Chinese rice wine, Temperature controlling, Simultaneous saccharification and, fermentation, Optimal temperature profile

Dengfeng Liu, Hongtao Zhang, Chi-Chung Lin, Baoguo Xu. Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model[J]. , 2016, 24(10): 1406-1412.

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Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

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