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WO2013114962A1 - Procédé de production de bioéthanol et système de production - Google Patents

Procédé de production de bioéthanol et système de production Download PDF

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Publication number
WO2013114962A1
WO2013114962A1 PCT/JP2013/050788 JP2013050788W WO2013114962A1 WO 2013114962 A1 WO2013114962 A1 WO 2013114962A1 JP 2013050788 W JP2013050788 W JP 2013050788W WO 2013114962 A1 WO2013114962 A1 WO 2013114962A1
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Prior art keywords
fermentation
ethanol
moromi
cassava
production method
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English (en)
Japanese (ja)
Inventor
優 三谷
千賀子 清水
透 阿部
和宜 澤田
彰 渡里
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Sapporo Breweries Ltd
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Sapporo Breweries Ltd
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Priority to JP2013556304A priority Critical patent/JP5824074B2/ja
Publication of WO2013114962A1 publication Critical patent/WO2013114962A1/fr
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M21/00—Bioreactors or fermenters specially adapted for specific uses
    • C12M21/12—Bioreactors or fermenters specially adapted for specific uses for producing fuels or solvents
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M43/00—Combinations of bioreactors or fermenters with other apparatus
    • C12M43/02—Bioreactors or fermenters combined with devices for liquid fuel extraction; Biorefineries
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M45/00—Means for pre-treatment of biological substances
    • C12M45/02—Means for pre-treatment of biological substances by mechanical forces; Stirring; Trituration; Comminuting
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M45/00—Means for pre-treatment of biological substances
    • C12M45/20—Heating; Cooling
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
    • C12P7/10—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate substrate containing cellulosic material
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Definitions

  • the present invention relates to a bioethanol production method and production system.
  • Bioethanol produced from biomass as a raw material (also referred to as biomass ethanol) is expected as an energy source for fuel bioethanol and the like from the viewpoint of energy reproducibility and carbon neutrality.
  • bioethanol is increasing both in production and consumption in the world as one of renewable energy.
  • Bioethanol is mainly mixed with fossil fuel and used as a liquid fuel for transportation vehicles.
  • plant biomass containing a large amount of sugar or starch is mainly used as a raw material.
  • corn, molasses, cassava, sugar beet , Wheat, rice, potatoes, etc. are used.
  • starch can be easily hydrolyzed with amylases and converted to glucose (glucose) and the like.
  • Glucose is easily converted to ethanol by yeast (in many cases, Saccharomyces cerevisiae), which is an ethanol-fermenting bacterium.
  • molasses are sucrose, glucose (glucose) and fructose (fructose), and these carbohydrates are also easily treated by yeast (in many cases, Saccharomyces cerevisiae), which is an ethanol-fermenting bacterium. Converted to ethanol.
  • plant biomass containing a large amount of saccharides or starches as described above is an important agricultural resource as a biological food or industrial material, and is also used as an edible raw material or industrial raw material. Therefore, there is a problem of competing in terms of raw material utilization. Therefore, there is a demand for bioethanol raw materials that can replace these.
  • Patent Document 1 discloses a method for producing ethanol using lignocellulosic biomass such as wood and herbs that do not compete with food.
  • Patent Document 2 discloses a method for producing bioethanol using a cassava residue having a low starch content and a high lignocellulose content as a raw material.
  • JP 2011-45277 A International Publication No. 2010/034220
  • Cassava is widely used as a raw material for starch (starch) or bioethanol.
  • cassava raw materials used in bioethanol production are high in starch content such as raw potatoes, cassava chips and pellets, and compete with edible and industrial raw materials.
  • a large amount of cassava residue remaining after starch extraction is a discarded material except that it is used as a livestock feed. If these can be used effectively as a raw material for bioethanol, other cassava can be used effectively.
  • cassava residue has a high content of dietary fibers such as lignocellulose and pectin that are not easily converted to ethanol, the production of bioethanol using cassava residue as a raw material has not yet been put into practical use.
  • a method of increasing the ethanol content in the fermented moromi by increasing the charged concentration of the raw material is ideal.
  • cassava residue has a high content of dietary fibers such as lignocellulose and pectin. Therefore, if the feed concentration is increased, mixing and agitation and transfer of the slurry become difficult, making it difficult to apply a large-scale process. It is.
  • the starch contained in the cassava residue is conjugated to dietary fibers such as lignocellulose and pectin. If these dietary fiber components are decomposed by enzyme treatment such as cellulase or physical destruction to release starch, it is effective as a substrate for ethanol fermentation.
  • enzyme treatment such as cellulase or physical destruction to release starch
  • ethanol fermentation is performed using a cassava residue obtained by simply decomposing dietary fiber as a raw material, there is a problem that the properties of the obtained fermented moromi cannot be subjected to a continuous distillation method.
  • the present inventors have sufficiently reduced the viscosity and insoluble contaminant content (undecomposed suspension remaining in the fermentation cake) of the fermentation cake obtained by fermenting the cassava residue raw material. I found that it can be solved.
  • the present invention includes a hydration step in which a ground cassava residue and water are mixed while being heated and pressurized to hydrate the ground product, and cellulase and glucose as hydrolases are added to the hydrated ground product.
  • a method for producing bioethanol comprising: an enzyme addition step of adding amylase to obtain a fermentation raw material; and a fermentation step of obtaining fermentation moromi from the fermentation raw material by ethanol fermentation with ethanol-fermenting bacteria.
  • the viscosity of the fermentation moromi obtained by ethanol fermentation falls sufficiently, and insoluble impurities (for example, undecomposed starch content, dietary fiber content, etc.) in fermentation moromi ) Content is sufficiently reduced. That is, since the mixing and stirring of the fermentation liquor during the fermentation becomes relatively easy, a fermentation apparatus or the like having a special function for stirring and mixing is unnecessary. Therefore, the compatibility with the existing manufacturing process which is not equipped with such a special fermentation apparatus etc. is high. Moreover, since the fermented moromi obtained after fermentation has a sufficiently low viscosity and insoluble contaminant content, it can be subjected to a continuous distillation method. In addition, although the cassava residue is used as a raw material, the raw material can be charged at a high concentration. Since the above manufacturing method has such advantages, the cost can be reduced to withstand practical use.
  • insoluble impurities for example, undecomposed starch content, dietary fiber content, etc.
  • the above production method may further include a distillation step of continuously distilling ethanol from the fermentation moromi.
  • the average particle size of the pulverized product is preferably 0.1 mm or less in a dry state. When the average particle size is within this range, the viscosity of the fermentation cake is further reduced, and the content of insoluble impurities in the fermentation cake is further reduced.
  • the hydrated pulverized product it is preferable to react the hydrated pulverized product with ⁇ -amylase before adding the hydrolase. That is, after hydrating starch, the starch is hydrolyzed and liquefied by reacting with ⁇ -amylase. Thereby, in addition to the viscosity of the obtained slurry further decreasing, saccharification by glucoamylase proceeds more efficiently.
  • pectinase as the hydrolase.
  • pectinase By the addition of pectinase, the viscosity of the fermentation cake is further reduced, and the content of insoluble impurities in the fermentation cake is further reduced. Moreover, ethanol fermentation efficiency improves further and the fermentation moromi which contains ethanol by higher concentration is obtained.
  • the ethanol-fermenting bacterium is preferably at least one of Kluyveromyces marxianus and Saccharomyces cerevisiae.
  • the viscosity of the fermentation cake obtained in the fermentation process is preferably 400 mPa ⁇ s or less. Moreover, it is preferable that content of the insoluble contaminants in fermentation moromi is 90 g / L or less. Furthermore, the mass transfer capacity coefficient k L a of the fermentation moromi is preferably 9 ⁇ 10 ⁇ 3 / sec or more.
  • viscosity is expressed as a value measured with a rotary viscometer VS-10 (manufactured by RION) and VT-04 (manufactured by RION). Specifically, the measurement sample is heated to 40 ° C. and the viscosity is measured.
  • the rotor used in the measurement may be appropriately selected from a high viscosity rotor, a medium viscosity rotor, and a low viscosity rotor depending on the sample so that the viscosity falls within the measurement limit range.
  • “content of insoluble impurities in fermented moromi” refers to centrifuging fermented moromi at 3000 rpm for 10 minutes, discarding the supernatant, and washing the residue three times with the same amount of water as fermented moromi. Then, it is the value which remove
  • the C s is the saturation dissolved oxygen (ppm).
  • the present invention also provides a pulverizer for crushing cassava residue, a mixing tank connected to the pulverizer via a first line and mixing pulverized cassava residue and water, and a second line in the mixing tank.
  • a jet cooker that mixes the mixture of pulverized material and water with heating and pressurization, and is connected to the jet cooker via a third line and uses the hydrated mixture as a fermentation raw material for ethanol-fermenting bacteria.
  • a bioethanol production system comprising: a fermenter that performs ethanol fermentation.
  • the manufacturing system Since the manufacturing system has the above-described configurations, it is possible to consistently manufacture bioethanol from cassava residue. Therefore, it is possible to provide a practical manufacturing system that can be applied to a large-scale process and that is sufficiently reduced in cost.
  • the manufacturing system may further include a continuous distillation column connected to the fermenter via a fourth line and separating ethanol from the fermentation moromi obtained by the ethanol fermentation by distillation.
  • a practical bioethanol production method using cassava residue as a raw material is provided.
  • This manufacturing method is highly compatible with existing manufacturing processes that have been put into practical use, and can reduce costs.
  • the production method of the present invention although cassava residue is used as a raw material, the raw material can be charged at a high concentration, the fermentation time can be shortened, and a continuous distillation method can be adopted. is there.
  • the manufacturing system of bioethanol suitable for the said manufacturing method is provided.
  • the bioethanol production method produces ethanol using cassava residue as a raw material, and includes at least a hydration step, an enzyme addition step, and a fermentation step.
  • the method further includes a crushing step for crushing cassava residue, a mixing step for preparing a raw material mixture by mixing pulverized cassava residue and water, or a distillation step for continuously distilling ethanol from the fermentation cake obtained in the fermentation step. May be.
  • the cassava residue used in the manufacturing method may be a residue discharged after using the starch contained in cassava (scientific name: Manihot esculenta).
  • cassava residue for example, a residue obtained by extracting starch from cassava (also referred to as “cassava pulp”), a residue after producing ethanol using a degradation product of starch (ie, glucose) contained in cassava as a substrate, cassava peel Is mentioned.
  • cassava pulp is preferable because the amount of starch conjugated to the fiber is higher.
  • Cassava pulp is usually discharged as a residue produced from tapioca starch (cassava starch). Specifically, first, the harvested cassava raw potatoes are washed and then peeled. The peeled cassava is crushed and then the crushed material is finely ground to extract starch granules. Water is added to the milled product, the starch granules are filtered off with a sieve, and the non-product starch residue remaining on the sieve is separated as cassava pulp. Cassava pulp is discharged from the sieve in a wet state. The cassava pulp discharged in a wet state can be used as it is as a raw material for producing bioethanol. Moreover, in order to improve the preservability of cassava pulp, the dried cassava pulp which dried this and reduced the water content can also be used as a raw material for ethanol production.
  • the cassava pulp preferably contains 40 to 70% by mass of starch and 15 to 50% by mass of dietary fiber based on the total amount of anhydrous substance (mass in terms of anhydride of cassava pulp), and 50 to 70% of starch. More preferably, it contains 15% by mass and 15-40% by mass of dietary fiber.
  • the cassava residue used for pulverization may be a raw cassava residue whose moisture content is not controlled while being discharged as a residue, or a dry cassava residue that has been dried to reduce the moisture content.
  • the dry cassava residue is usually an air-dried product obtained by air-drying the cassava residue (for example, a dried product in a state where the cassava residue is left in the natural environment for a sufficient period of time).
  • the water content of the dry cassava residue is usually 7% by mass to 18% by mass based on the total mass. In the present specification, when the water content is outside this range, that is, more than 18% by mass based on the total mass, it is called raw cassava residue.
  • dry cassava residue is preferably used.
  • a crusher and a crusher can be used for crushing cassava residue.
  • a crusher, a crusher, etc. crushing efficiency of cassava residue improves.
  • the grinding method include impact type, grinding type, cutting type, mortar type colloid mill and the like.
  • an impact pulverizer because it can be pulverized at low cost and is excellent in compatibility with existing manufacturing processes.
  • Specific examples include a Makino type crusher (impact type; DD-3-30, manufactured by Hadano Sangyo Co., Ltd.).
  • the average particle size of the crushed cassava residue is preferably 0.30 mm or less, more preferably 0.20 mm or less, still more preferably 0.15 mm or less, and 0.10 mm in a dry state. It is particularly preferred that By reducing the average particle size in this way, the operability in the hydration process is further improved, a higher concentration of raw material can be charged, and the viscosity of the fermentation cake obtained in the fermentation process is further reduced. And the content of insoluble impurities in the fermented moromi is further reduced.
  • limiting in particular in the minimum of an average particle diameter Since the energy consumption of a grinder will become large when an average particle diameter becomes small, it is preferable that it is 0.08 mm or more.
  • the pulverized product in a dry state means that the water content is 15% by mass or less based on the total amount of the pulverized product.
  • average particle diameter refers to sieves having different openings (for example, sieves having openings of 1 mm, 0.5 mm, 0.3 mm, 0.15 mm, 0.1 mm, and 0.075 mm). Then, the mass ratio of the pulverized material passing through the mesh with respect to the entire pulverized material is measured, and the mass ratio is 50%. Hereinafter, it is also referred to as “d50 value”. Moreover, the said measurement can be performed, for example using electromagnetic sieve AS200 (made by Retsch), and Z8801 (JIS specification, Tokyo screen) as a sieve.
  • the ratio (mass ratio) of the amount of anhydrous substance of the crushed cassava residue (mass in terms of anhydride of the crushed product) and the mass of water in the mixed slurry is 1: 4 to 1: 2.5.
  • the mass of water here is the total amount of water contained in the ground cassava residue and added water.
  • the mass ratio is more preferably 1: 3 to 1: 2.5. Even in the case of raw cassava residue, water may be added so that the mass ratio is within the above range.
  • the mass ratio of solid content (also referred to as “solid raw material mass concentration”) to the total amount of the mixed slurry is usually 18% or more, and preferably 22.5% or more.
  • solid raw material mass concentration As an upper limit of solid raw material mass concentration, it can be 26% or less, for example. Since the manufacturing method according to the present embodiment can charge the raw material at such a high concentration, the manufacturing cost can be further reduced.
  • the ground cassava residue and water are mixed while being heated and pressurized to hydrate the ground product to obtain a hydrated slurry.
  • the mixed slurry is mixed while being heated and pressurized, and the pulverized product is hydrated to obtain a hydrated slurry.
  • water is added to the cassava residue pulverized product to obtain a hydrogenated pulverized product, and the hydrogenated pulverized product is mixed while being heated and pressurized to hydrate the pulverized product and hydrate slurry.
  • the time until mixing them while heating and pressurizing for example, after allowing the mixed slurry or hydrogenated pulverized product to stand for a predetermined time and then mixing while heating and pressing
  • the mixed slurry or the hydrogenated pulverized product is allowed to stand for a predetermined time because the viscosity of the fermentation cake is further reduced and the content of insoluble impurities in the fermentation cake is further reduced.
  • the standing time can be, for example, 1 hour or longer, preferably 3 hours or longer, and usually 15 hours or shorter.
  • the heating and pressurization are preferably performed by directly applying pressurized steam to the mixed slurry or hydrogenated pulverized product.
  • the cooking temperature can be 60 ° C. or higher, preferably 80 ° C. or higher, more preferably 85 ° C. or higher, 90 More preferably, the temperature is set to be equal to or higher than ° C.
  • the upper limit of the cooking temperature can be, for example, 110 ° C. or less, preferably 105 ° C. or less, more preferably 100 ° C. or less, and still more preferably 95 ° C. or less.
  • the pressure of the pressurized steam is preferably 200 KPa or more, and more preferably 240 KPa or more.
  • the upper limit of the pressure can be, for example, 500 KPa or less, preferably 450 KPa or less, and more preferably 250 KPa or less.
  • the temperature is preferably 90 ° C. to 95 ° C. and the pressure is preferably 240 KPa to 250 KPa.
  • the viscosity of the fermented moromi is further reduced, the content of insoluble impurities in the fermented moromi is further decreased, and the mass transfer capacity coefficient that is an index indicating the ease of distillation of the fermented moromi is higher.
  • the time for heating and pressurizing is, for example, 1 minute to 20 minutes.
  • the heating and pressurizing time is preferably 1 minute to 5 minutes, more preferably 1 minute to 2 minutes, from the viewpoint that a sufficient time for the starch to hydrate can be secured.
  • the cassava residue pulverized product and water are mixed while being heated and pressurized to hydrate the pulverized product, preferably using a jet cooker (also called steam cooker) device (jet cooker treatment).
  • the jet cooker is a device for heating and steaming a processing object by directly injecting the live steam pressurized in a sealed pipe onto the processing object (mixed slurry or hydrogenated pulverized material). It consists of a processing object supply device, a live steam supply and blowing device, a holding tube that holds the processing target for a certain period of time after heating and steaming, and a back pressure valve, and for the purpose of powerfully stirring and mixing the processing target after live steam injection
  • a baffle-like mixing device may be installed in a pipe such as a static mixer.
  • a device for adjusting the supply speed of the processing object, the steam blowing amount, and the back pressure is added.
  • the object to be processed is supplied to the jet cooker by the supply device, and pressurized live steam is injected.
  • the object to be treated is heated rapidly in the pipe and the temperature rises, so that the cellular components of cassava residue collapse and starch hydration (gelatinization) occurs instantaneously.
  • steam can be directly injected into the object to be processed, and a high amount of heat of the steam can be directly transmitted to the object to be heated, so that the time required for heating can be extremely shortened.
  • uniform heating can be achieved by a mixing effect. Therefore, the equipment load can be greatly reduced as compared with the heating steaming in the heating container using the tank.
  • the jet cooker treatment it is preferable to perform an operation of passing through the inside of a pipe (holding tube) where the outlet is pressurized with a back pressure valve or the like and treated for heat retention or the like.
  • a process target object can be hold
  • the object to be treated contains ⁇ -amylase described later, the gelatinized starch is hydrolyzed, so that the liquefaction of the object to be treated can be further promoted by the above operation.
  • Noritake cooker (NCP-100 / 50-3 / 3, Noritake Co., Ltd.) can be preferably used, but is not limited thereto.
  • ⁇ -Amylase also called 1,4- ⁇ -D-glucan glucanohydrase or glycogenase, is an enzyme that randomly breaks 1,4- ⁇ -bonds of starch or glycogen to produce polysaccharides and oligosaccharides It is.
  • thermostable ⁇ -amylase for example, it can be made to act at a temperature higher than the gelatinization temperature (60 ° C.) of starch contained in cassava residue, so that the efficiency of liquefaction is improved. Moreover, liquefaction can be advanced in the hydration step.
  • ⁇ -amylase for example, Liquizyme (240 Kiro Novo Unit (KNU) / g, manufactured by Novozymes), SPEZYME Fred-L (15,100 Liquidon Units / g, manufactured by Genencor) can be used.
  • KNU Kiro Novo Unit
  • SPEZYME Fred-L 15,100 Liquidon Units / g, manufactured by Genencor
  • the timing of adding ⁇ -amylase is not particularly limited as long as the hydration slurry and ⁇ -amylase can be reacted before adding hydrolase such as cellulase and glucoamylase.
  • ⁇ -amylase may be added to the ground cassava residue, or ⁇ -amylase may be added to the hydrogenated ground product obtained by adding water to the ground cassava residue.
  • ⁇ -Amylase may be added to the mixed slurry obtained by mixing and ⁇ -Amylase may be added to the hydration slurry.
  • ⁇ -amylase is preferably premixed in water and added to the crushed cassava residue together with water.
  • the amount of ⁇ -amylase added is preferably 0.12 KNU, more preferably 0.24 KNU per 1 g of dry cassava residue pulverized product. .
  • Enzyme addition step In the enzyme addition step, cellulase and glucoamylase are added as hydrolytic enzymes to the hydration slurry or, when a reaction with ⁇ -amylase is performed, to obtain a fermentation raw material.
  • Glucoamylase is also referred to as glucan 1,4- ⁇ -glucosidase, which produces glucose by breaking down the 1,4- ⁇ bond at the non-reducing end of the sugar chain.
  • a commercially available glucoamylase preparation can be used as the glucoamylase.
  • commercially available Spirizyme Fuel manufactured by Novozymes: 750 amyloglucosidase U (AGU) / g
  • AGU amyloglucosidase U
  • Cellulase is an enzyme that hydrolyzes the glycosidic bond of ⁇ -1,4-glucan (for example, cellulose).
  • the cellulase is, for example, at least selected from the group consisting of endoglucanase (endo-type cellulase), exoglucanase (exo-type cellulase), hemicellulase (endo-type and exo-type), other ⁇ -glucanase and ⁇ -glucosidase.
  • endoglucanase endo-type cellulase
  • exoglucanase exoglucanase
  • hemicellulase endo-type and exo-type
  • other ⁇ -glucanase and ⁇ -glucosidase One type may be included.
  • cellulase those containing all of endoglucanase, exoglucanase, hemicellulase (endo type and exo type), and other ⁇ -glucanase and ⁇ -glucosidase are preferable.
  • a commercially available cellulase preparation can be used as the cellulase. More preferably, it is a commercially available cellulase preparation for bioethanol production.
  • Commercially available cellulase preparations for bioethanol production include cellulase (endo-type and exo-type), hemicellulase (endo-type and exo-type) and ⁇ -glucosidase activity.
  • Cellulases include, for example, commercially available Accelerase (registered trademark) DUET (Genencor: endoglucanase activity: 2400-3000 CMC U / g, xylanase activity (ABX):> 3600 ABX U / g, beta glucosidase activity (pNPG):> 400 pNPG U / g) can be preferably used.
  • Accelerase registered trademark
  • DUET Endoglucanase activity: 2400-3000 CMC U / g
  • ABX xylanase activity
  • pNPG beta glucosidase activity
  • the starch (starch decomposition product) in the hydration slurry or liquefaction slurry is saccharified by the action of glucoamylase, and decomposed into sugars that can be ingested by ethanol-fermenting bacteria.
  • the lignocelluloses in the hydration slurry or liquefaction slurry are hydrolyzed by the action of endo-type cellulase, hemicellulase, and exo-type cellulase, and this hydrolyzate is decomposed into oligomers by exo-type cellulase and hemicellulase.
  • lignocelluloses do not necessarily have to be decomposed into sugars that can be ingested by ethanol-fermenting bacteria, but proceed to decompose lignocelluloses derived from cassava residue and are conjugated to lignocelluloses. What is necessary is just to decompose
  • the amount of cellulase added is dry. It is preferable that it is 7 mg / g or more with respect to mass. If it is this amount or more, the viscosity of fermentation moromi will fall sufficiently.
  • the amount of glucoamylase added is preferably 0.10 AGU / g or more, and 0.19 AGU / g or more with respect to the dry mass of the cassava residue, for example, when Spirizyme Fuel (manufactured by Novozymes: 750 AGU / g) is used.
  • the upper limit of the addition amount of glucoamylase is not particularly limited, but from the viewpoint of reducing the use amount of the enzyme and reducing the production cost, for example, 0.39 AGU / g or less.
  • pectinase it is preferable to add pectinase to the hydration slurry or liquefaction slurry as the hydrolase.
  • Pectinase is a general term for a group of enzymes that degrade polygalacturonic acid (pectin).
  • the pectinase includes, for example, at least one selected from the group consisting of polygalacturonase (endo-polygalacturonase, exopolygalacturonase), pectin lyase, pectin esterase, and pectin methyl esterase. it can.
  • Pectinases may include all of polygalacturonase (endo-polygalacturonase, exopolygalacturonase), pectin lyase, pectin esterase, and pectin methyl esterase.
  • pectinase pectin derived from cassava residue is decomposed and the amount of released starch is further increased, so that the fermentation efficiency is improved. Moreover, it is preferable also in the point that the viscosity of fermentation moromi falls further and the amount of insoluble impurities in fermentation moromi further decreases.
  • pectin derived from cassava residue is reduced in molecular weight by various pectinases
  • the present inventors have found that polygalacturonase activity greatly contributes to viscosity reduction. Therefore, it is preferable to use a pectinase having a high polygalacturonase activity.
  • a commercially available pectinase preparation can be used as the pectinase.
  • Examples of commercially available pectinase preparations include Sumiteam SPG, Sumiteam PXG, Sumiteam PTE, Sumiteam SPC, and Sumiteam AP2 (all manufactured by Shin Nippon Chemical Industry Co., Ltd.).
  • Sumiteam SPG is used because of its high polygalacturonase activity. preferable.
  • the amount of pectinase added is preferably 42 U / g or more, more preferably 126 U / g or more, and more preferably 253 U / g or more, based on the dry mass of the cassava residue. Further preferred. Although there is no restriction
  • the enzyme reaction by cellulase, glucoamylase and pectinase in the fermentation raw material may be performed by reacting all the substrates of the enzyme reaction contained in the hydration slurry or liquefaction slurry before adding the ethanol fermentation bacteria. Before the reaction, the next fermentation process may be started (parallel double fermentation).
  • glucose decomposed and produced from cellulose and starch by the enzymatic reaction of cellulase, glucoamylase, and pectinase is grown and ethanol as a substrate for ethanol-fermenting bacteria at the stage of elution into a hydrated slurry or liquefied slurry. Used for fermentation.
  • the temperature of the hydration slurry or liquefaction slurry during the enzyme reaction is set to a temperature higher than the fermentation temperature of the ethanol fermentation bacteria and lower than the deactivation temperature of the hydrolase.
  • the enzyme reaction time is not particularly limited, but is usually 1 to 5 hours depending on the stirring efficiency of the hydrated slurry or liquefied slurry.
  • the ethanol-fermenting bacteria when the temperature of the fermentation raw material is lowered to a temperature at which the ethanol-fermenting bacteria can be fermented.
  • Examples of the form of ethanol-fermenting bacteria to be used include dried processed products, cakes, and fermented moromi pre-cultured with various raw materials.
  • the addition amount may be appropriately determined depending on the type of microorganism used, the amount of viable bacteria, and the target time for fermentation. For example, when yeast is used as an ethanol-fermenting bacterium and fermentation moromi is added, good fermentation is performed with an addition amount of 5% by volume of the fermentation broth.
  • fermentation moromi is obtained from fermentation raw materials (hydration slurry or liquefaction slurry to which a hydrolase is added) by ethanol fermentation using ethanol-fermenting bacteria.
  • Additives other than ethanol-fermenting bacteria may be further added to the fermentation raw material.
  • additives include urea, which is a nitrogen source, ammonium sulfate, and ammonia.
  • yeasts or bacteria belonging to the genus Saccharomyces, Kluyveromyces, Pichia, and Zymomonas can be suitably used.
  • yeasts and bacteria Kluyveromyces marxianus and Saccharomyces cerevisiae are preferable.
  • Kluyveromyces marxianus is more preferable because endo-type polygalacturonase is secreted outside the cells.
  • yeasts and bacteria can be used individually by 1 type or in combination of 2 or more types.
  • the temperature is preferably 25 ° C to 35 ° C.
  • the fermentation temperature is preferably 30 ° C. to 48 ° C., more preferably 40 ° C. to 45 ° C.
  • the pH is preferably from 3.5 to 6.0, more preferably from 4.5 to 6.0, regardless of the type of ethanol-fermenting bacteria.
  • the congestion of ethanol fermentation is not conspicuous even in the pH range below pH 4.0.
  • a sufficient amount of ethanol for example, the ethanol concentration in the fermentation moromi is 8 v / v%) can be produced by short-time fermentation. Therefore, the fermentation time can be 24 to 48 hours, for example, even in the case of cassava pulp slurry.
  • an inoculation method for ethanol-fermenting bacteria a method may be used in which the inoculum grown in the seed culture is collected by centrifugation and added to a hydration slurry or liquefied slurry.
  • the ethanol-fermenting bacteria used for ethanol production are recovered by batch fermentation.
  • a method of repeatedly inoculating a new batch fermentation may be used.
  • the viscosity of the fermented moromi of this embodiment is usually 400 mPa ⁇ s or less, preferably 200 mPa ⁇ s or less, more preferably 50 mPa ⁇ s or less.
  • the ethanol concentration of the fermentation moromi of this embodiment is usually 8 v / v% or more, more preferably 9 v / v% or more, based on the total volume of the fermentation moromi.
  • the fermentation moromi of this embodiment is suitable for the continuous distillation method because of its high ethanol concentration.
  • the content of insoluble impurities in the fermented moromi of this embodiment is usually 90 g / L or less, preferably 80 g / L or less, more preferably 70 g / L or less, and even more preferably 60 g / L or less. It is. There is no restriction
  • the mass transfer capacity coefficient k L a of the fermentation moromi of this embodiment is preferably 9 ⁇ 10 ⁇ 3 / sec or more, more preferably 10 ⁇ 10 ⁇ 3 / sec or more, and 12 ⁇ 10 ⁇ 3. / Sec or more is more preferable, 13 ⁇ 10 ⁇ 3 / sec or more is still more preferable, and 13.5 ⁇ 10 ⁇ 3 / sec or more is particularly preferable.
  • the mass transfer capacity coefficient k L a represents the ease of mass transfer, k L is the liquid side mass transfer capacity coefficient, and a is the gas-liquid interface area.
  • k L a tends to decrease with increasing liquid viscosity. That is, in a highly viscous liquid, bubbles are united and a decreases, and therefore k L a tends to decrease. Also, the k L a in a liquid insoluble contaminants are suspended in k L a because bubbles coalesce by increasing the suspension density tends to decrease.
  • distillation process In the distillation step, ethanol is continuously distilled from the fermentation cake. Since the fermented moromi according to the present embodiment has a low viscosity and a low content of insoluble impurities, it can be subjected to continuous distillation.
  • distillation operations include batch distillation and continuous distillation.
  • continuous distillation apparatus There are two types of continuous distillation apparatus: a plate column type and a packed column type.
  • the continuous distillation apparatus is theoretically equivalent to stacking batch distillation apparatuses.
  • Fermented moromi obtained using cassava residue as a raw material is insoluble contaminants derived from the raw material (eg, starch-based materials, lignocellulosic materials, and solids such as polygalacturonic acid (pectin), solubilized) Is a starch-based, lignocellulosic and polygalacturonic acid-derived macromolecules derived from dietary fiber components, microorganisms inoculated for ethanol fermentation, ethanol-fermenting bacteria grown during ethanol fermentation, etc.) Since it is relatively large, it is preferable to first evaporate and separate volatile components including ethanol in the Moromi tower, which does not easily block the tower.
  • the Moromi tower is preferably a tray tower type because it is less likely to block the internal structure of the tower due to insoluble impurities.
  • bubble bell tray bubble cap tray
  • perforated plate tray valve tray
  • baffle tray super flack tray
  • ripple tray max flack tray
  • a dual flow tray is mentioned.
  • bubble bell tray (bubble cap tray) type, valve tray type and perforated plate tray (sheave tray) type shelf towers are preferable, gas-liquid contact efficiency is good, equipment manufacturing cost is excellent, and repairability is good.
  • a perforated plate tray (sieve tray) type tray tower is more preferable.
  • the distillation apparatus may further include a rectification apparatus called a concentration tower that further concentrates a solution containing ethanol recovered from the Moromi tower.
  • the solution containing ethanol recovered from the Moromi tower is an ethanol concentration solution comparable to the ethanol concentration evaporation composition of the fermentation Moromi serving as the feed solution.
  • the distillation apparatus may further include a dehydrator that dehydrates the water-containing ethanol concentrated by the distillation apparatus or the rectification apparatus.
  • a dehydrator that dehydrates the water-containing ethanol concentrated by the distillation apparatus or the rectification apparatus.
  • Examples of the dehydration operation in the dehydrator include a water adsorption method using a water adsorbent and an azeotropic method using a third solvent other than water and ethanol.
  • the fermentation moromi according to the present embodiment has a sufficiently low viscosity and a sufficiently low content of insoluble contaminants.
  • the fermentation moromi is separated from the fermentation moromi by centrifugation or filtration.
  • the fermented moromi can be subjected to a distillation step without removing the fraction. This makes it easier to apply to large-scale processes.
  • the bioethanol production system according to the present embodiment is connected to a pulverizer via a pulverizer for pulverizing cassava residue and a first line (from the line raw material) for transferring pulverized cassava residue.
  • a mixing tank for mixing with water
  • a jet cooker connected to the mixing tank via a second line (line 11) for transferring the mixture of pulverized material and water and mixing the mixture while heating and pressurizing
  • a fermenter that is connected to a jet cooker via a third line (line 12) for transferring the obtained hydrated slurry or liquefied slurry, and performs ethanol fermentation with ethanol-fermenting bacteria using the hydrated slurry or liquefied slurry as a raw material; At least.
  • the manufacturing system is connected to a fermenter via a fourth line (line 13) for transferring fermentation moromi obtained by ethanol fermentation, and a continuous distillation column (moromi tower) for separating ethanol from the fermentation moromi by distillation. It is preferable to further provide. It is more preferable to further include a concentrating tower and a dehydrator connected to the Moromi tower.
  • FIG. 1 is an explanatory view showing an embodiment of a bioethanol production system.
  • a bioethanol production system 100 shown in FIG. 1 includes a pulverizer 1, a mixing tank 2, a jet cooker 3, a fermenter 4, a distillation tower (Moromi tower) 5, a concentration tower 6, a dehydrator 7, and the like. Is provided.
  • the crusher 1 includes a cassava residue charging unit, a crushing unit for crushing the cassava residue, and a lead-out unit connected to a line 11 for transferring the cassava residue pulverized product.
  • the average particle size of the pulverized product is preferably 0.30 mm or less, more preferably 0.20 mm or less, still more preferably 0.15 mm or less, and particularly preferably 0.10 mm or less in a dry state. It is preferable to grind.
  • a pulverizer 1 the above-described pulverizer and crusher can be used.
  • the pulverized material is continuously transferred to the mixing tank 2 through the line 11.
  • the mixing tank 2 is connected to the pulverizer 1 via a line 11 and to the jet cooker 3 via a line 12.
  • the mixing tank 2 may further include a charging port for charging water and an enzyme ( ⁇ -amylase).
  • the pulverized product, water and ⁇ -amylase can be mixed, for example, by stirring, kneading, or the like.
  • the resulting mixture is continuously transferred to the jet cooker 3 through line 12.
  • the jet cooker 3 is connected to the mixing tank 2 via a line 12 and to the fermenter 4 via a line 13.
  • the jet cooker 3 mixes the mixture transferred through the line 12 while heating and pressurizing, continuously feeds the resulting hydrated slurry or liquefied slurry, and transfers the mixture to the fermenter 4 through the line 13.
  • the fermenter 4 is connected to the jet cooker 3 via a line 13.
  • the fermenter 4 may be further connected to a distillation tower (Moromi tower) 5 via a line 14.
  • a distillation tower Moromi tower
  • ethanol fermentation is performed with ethanol-fermenting bacteria using a hydrated slurry or a liquefied slurry as a fermentation raw material.
  • Fermentation moromi obtained by ethanol fermentation is transferred to the distillation column 5 through the line 14.
  • the distillation column 5 is preferably a continuous distillation type distillation column such as a plate-type distillation column or a packed distillation column.
  • the bioethanol production system 100 may include a concentrating tower 6 connected to the distillation tower 5 via a line 15 and a dehydrator 7 connected to the concentrating tower 6 via a line 16.
  • the concentrating tower 6 further concentrates the ethanol separated by distillation transferred through the line 15.
  • the concentrated ethanol is transferred to the dehydrator 7 through the line 16, and moisture is removed from the ethanol by the dehydrator 7 to obtain absolute ethanol.
  • Absolute ethanol is finally recovered through line 17.
  • a widely used apparatus can be preferably used as the concentrating tower 6 and the dehydrator 7, a widely used apparatus can be preferably used.
  • the dry cassava pulp was pulverized with a screen hole diameter of 0.35 mm, 0.6 mm and 1.0 mm using a Makino type pulverizer (impact type; DD-3-30, manufactured by Hadano Sangyo Co., Ltd.).
  • the average particle size of the obtained pulverized product was measured by the following method.
  • Table 3 shows the average particle size of the pulverized product when the hole diameter of the screen is 0.35 mm, 0.6 mm, and 1.0 mm.
  • the bulk density of the ground product in the screen hole diameter 0.35 mm, 0.6 mm and 1.0mm of each, 1.14g / cm 3, 1.00g / cm 3 and 0.73 g / cm 3 met It was.
  • the bulk density of the slurry that was allowed to stand for 30 minutes after adding 150 g of water to 50 g of the pulverized product and uniformly mixed was as follows for the pulverized product with a screen hole diameter of 0.35 mm, 0.6 mm, and 1.0 mm. The values were 0.50 g / cm 3 , 0.42 g / cm 3 and 0.34 g / cm 3 , respectively.
  • Water and heat-resistant ⁇ -amylase (0.24 KNU / g, manufactured by Novozymes) were added to the dry cassava pulp pulverized with a screen hole diameter of 0.60 mm, and mixed. A mixed slurry was obtained. Using this mixed slurry, a jet cooker (NCP-25 / 20-3 / 3, Noritake Co., Ltd.) was used and the conditions shown in Table 5 below (processing speed (100 L / hour), cooking temperature (° C.), It processed by the pressure (Pa) and holding time (minutes), and obtained the liquefied slurry. The viscosity after jet cooker is also shown in Table 5.
  • the above mixed slurry (Test No. 8) was heated using an autoclave (manufactured by TOMY) instead of jet cooker (simultaneous mixing was not performed), hydration and liquefaction. To obtain a liquefied slurry.
  • the temperature during autoclaving was 95 ° C., atmospheric pressure, and the heating time was 90 minutes.
  • Kluyveromyces marxianus produces polygalacturonase, a kind of pectinase. Therefore, a strain having high pectinase activity was screened for Kluyveromyces marxianus 16 strain deposited with NBRC.
  • PEC medium 30 g of polygalacturonic acid sodium, 5 g of yeast extract, 6 ml of calcium chloride 10 w / v% aqueous solution, and 10 ml of BTB indicator (0.1 v / v%) were prepared to 1 L with distilled water.
  • YA medium 10 g of polygalacturonic acid, 10 g of yeast extract, 15 g of agar, 6 ml of calcium chloride 10 w / v% aqueous solution, and 10 ml of BTB indicator (0.1 v / v%) were prepared to 1 L with distilled water.
  • SSA medium 3 g of agar was added to 1 L of PEC medium.
  • Kluyveromyces marxianus NBRC 0482 strain that formed a halo even under 6N hydrochloric acid treatment was used for the ethanol fermentation test.
  • Saccharomyces cerevisiae an aggregative yeast strain Saccharomyces cerevisiae F-5 (Microtechnological Bacteria No. 12807), which is a patent yeast produced by the Ministry of Economy, Trade and Industry that has a proven record of bioethanol production, was used.
  • pectinase As pectinase, Sumiteam SPG, Sumiteam PXG, Sumiteam PTE, Sumiteam SPC, and Sumiteam AP2 (all manufactured by Shin Nippon Chemical Industry Co., Ltd.) are used, and the viscosity and insoluble contaminant content after the enzyme agent is acted on are compared. did.
  • Accelerase registered trademark
  • DUET manufactured by Genencor
  • Spirizyme Fuel trade name (manufactured by Novozymes) (750 AGU / g) was used.
  • Cellulase (349 ⁇ L), glucoamylase (12.2 ⁇ L), and 0.1 mass% pectinase per mass of solid content were added to 200 g of the liquefied slurry, and the mixture was shaken at 50 ° C. for 26 hours at 180 rpm.
  • the resulting enzyme reaction solution was measured for viscosity and insoluble contaminant content.
  • the content of insoluble contaminants was determined as follows: 20 ml of the enzyme reaction solution was centrifuged at 3000 rpm for 10 minutes, the supernatant was discarded, the insoluble residue was washed with water three times, and then dried at 105 ° C. for 2 days. It calculated from the mass of the residue (insoluble impurities) and the volume of the enzyme reaction solution.
  • ⁇ 150g fermentation scale After mixing 800 g of dry cassava pulp pulverized product (pulverized with a screen hole diameter of 0.35 mm) and 2400 ml of water, heat-resistant ⁇ -amylase Liquizyme was added to the mixture so that the mass was 0.1% by mass based on the mass of cassava pulp. And heated at 90 ° C. for 180 minutes to obtain a liquefied slurry.
  • urea, cellulase, glucoamylase, pectinase, and distilled water were added to 150 g of liquefied slurry with the composition shown in Table 13 below (total amount: 155 ml), 40.5 ° C.
  • Pre-culture (seed culture) was performed under the condition of 105 rpm. Thereafter, urea, cellulase, glucoamylase, pectinase and 15 ml of the preculture solution were added to 150 g of the liquefied slurry with the composition shown in Table 13 below to make a total volume of 170 ml.
  • Ethanol fermentation was performed at 40.5 ° C. and 105 rpm.
  • ammonium sulfate ammonium sulfate
  • cellulase cellulase
  • glucoamylase cellulase
  • pectinase distilled water
  • Pre-culture was performed under the condition of 105 rpm.
  • ammonium sulfate, cellulase, glucoamylase, pectinase and 15 ml of the preculture solution were added to 150 g of the liquefied slurry with the composition shown in Table 13 below to make a total volume of 170 ml.
  • Ethanol fermentation was performed at 32 ° C. and 105 rpm.
  • Table 14 shows the viscosity of the fermented liquid after 41 hours and the content of insoluble contaminants.
  • Kluyveromyces marxianus NBRC 0482 strain secretes polygalacturonase from the cells and has a high fermentation temperature and facilitates the enzymatic reaction. Therefore, the viscosity of fermentation moromi is higher than that of Saccharomyces cerevisiae F-5. It was low (Table 14). In addition, the addition of pectinase further reduced the viscosity and the content of insoluble contaminants (Table 14). In the Saccharomyces cerevisiae F-5 strain, the viscosity of the fermented moromi decreased by adding pectinase (Table 14).
  • ⁇ 5L fermenter> Using the Kluyveromyces marxianus NBRC 0482 strain with the composition shown in Table 15 and Table 16 below, ethanol fermentation was performed at a fermentation temperature of 40 ° C., a rotation speed of 400 to 450 rpm for the first 24 hours, and then 250 rpm.
  • ethanol fermentation of 2 kg scale in Table 15 test no. 2, No. 3, no. 4, no. 6, no. 8, no.
  • a liquefied slurry pretreated under 11 conditions was used.
  • an autoclave test no.
  • a liquefied slurry pretreated under the conditions of 4+ pectinase was used.
  • ⁇ 30L fermenter> With the composition shown in Table 17 below, Kluyveromyces marxianus NBRC 0482 strain was used, and ethanol fermentation was performed at a fermentation temperature of 40 ° C. and a rotation speed of 140 rpm. For ethanol fermentation on the 20 kg scale in Table 17, test no. 4, no. A liquefied slurry pretreated under condition 6 was used.
  • FIG. 6 shows the measurement results of the viscosity.
  • the pulverized product obtained by crushing cassava pulp with a screen hole diameter of 0.60 mm the pulverized product obtained by pulverizing cassava pulp with a screen hole diameter of 0.35 mm had a significantly reduced viscosity (FIG. 6A).
  • the pulverized product obtained by crushing with a screen hole diameter of 1.0 mm could not obtain a liquefied slurry when charged at a high concentration.
  • FIG. 7 shows the measurement result of the ethanol concentration.
  • the pulverized product obtained by crushing cassava pulp with a screen hole diameter of 0.60 mm the pulverized product obtained by pulverizing cassava pulp with a screen hole diameter of 0.35 mm had a rapid rise in ethanol concentration and reached a steady state.
  • the ethanol concentration at that time also increased significantly (FIG. 7 (A)).
  • the ethanol concentration at this time exceeded 8.0% by volume (v / v%), which was a level that could sufficiently reduce the distillation cost.
  • Fig. 7 (D) shows the measurement result of the ethanol concentration when the jet cooker was used and the preparation conditions of the liquefied slurry were changed as shown in Table 4.
  • the mixed slurry was allowed to stand for 3 hours or 15 hours and then fed into the jet cooker. 6 and no. Under the condition of 8, the ethanol concentration when the steady state was reached was high.
  • Mass transfer capacity coefficient of fermented moromi [Mass transfer capacity coefficient of fermented moromi; k L a]
  • the obtained fermented mash was determined volumetric mass transfer coefficient between the gas-liquid (k L a). Since the mass transfer capacity coefficient between the gas and liquid serves as a standard representing the ease of movement of the substance between the liquid and the gas, it can be used as an index representing the ease of distillation of the fermentation moromi.
  • Fermented moromi obtained from cassava residue and fermented moromi obtained from sugarcane molasses were used for measurement of mass transfer capacity coefficient.
  • the fermented moromi obtained from Molasses is a Saccharomyces cerevisiae F-5 using a molasses dilution (equivalent to an FS concentration of 163.5 g / L), a fermentation scale of 1.6 L, a fermentation temperature of 32 ° C., and a shaking condition of 125 rpm. Fermented moromi obtained by ethanol fermentation with the strain was used.
  • test no. 4 and test no. 6 is a case where a liquefied slurry was prepared under the conditions described in Table 4.
  • Molasses 1 and 2 were the same tests conducted with fermented moromi that was subjected to ethanol fermentation using molasses as a raw material.
  • the fermentation moromi obtained by the production method of the present invention showed a mass transfer capacity coefficient equivalent to molasses (Table 19).
  • Molasses is capable of distilling bioethanol by a continuous distillation method. Since it has a mass transfer capacity coefficient similar to that of molasses, the fermented moromi obtained by the production method of the present invention can also be applied to the continuous distillation method.
  • the production method of the present invention releases the starch conjugated to lignocellulose and saccharifies the starch, rather than saccharifying lignocellulose contained in cassava residue and using it as a substrate for ethanol fermentation. Thus, it is used as a substrate for ethanol fermentation. Since the production method of the present invention is based on such a mechanism, although the cassava residue, which has been difficult to put into practical use, is used as a raw material, the raw material can be charged at a high concentration, and the fermentation time can be reduced. It can be shortened and a continuous distillation method can be adopted, and the cost can be reduced to withstand practical use.
  • the fermentation moromi obtained by the production method of the present invention had a sufficiently low viscosity and a mass transfer capacity coefficient equivalent to molasses (Table 21). Further, when the cooking temperature at the time of preparing the liquefied slurry is 90 to 95 ° C., the mass transfer capacity coefficient is high, which is more suitable for application to the continuous distillation method.
  • the method for producing bioethanol according to the present invention uses cassava residue as a raw material, and can reduce the production cost to the extent that it is competitive in the market. Moreover, it has an advantage of high adaptability to existing manufacturing processes. INDUSTRIAL APPLICABILITY
  • the production method of the present invention can produce bioethanol by effectively using cassava residue obtained by extracting starch from cassava, cassava residue after producing ethanol from cassava chips, and the like. is there.

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JP7796619B2 (ja) 2021-09-22 2026-01-09 花王株式会社 糖化酵素の製造方法
WO2024101375A1 (fr) * 2022-11-09 2024-05-16 東レ株式会社 Composition de cellulase et procédé de production d'une solution glucidique
WO2024247937A1 (fr) * 2023-05-31 2024-12-05 日鉄エンジニアリング株式会社 Procédé de production d'un produit saccharifié de restes de manioc et procédé de production d'un produit fermenté dérivé de restes de manioc
JPWO2024247937A1 (fr) * 2023-05-31 2024-12-05
JP7721020B2 (ja) 2023-05-31 2025-08-08 日鉄エンジニアリング株式会社 キャッサバ残渣の糖化物の製造方法及びキャッサバ残渣由来発酵物の製造方法
CN117384978A (zh) * 2023-06-30 2024-01-12 四川大学 一种木薯浓醪发酵-渗透汽化膜分离耦合制乙醇的生产工艺
BE1032157B1 (de) * 2023-12-13 2025-07-03 Univ Beijing Agriculture Verfahren zur schnellen Fermentation von Saccharomyces cerevisiae unter Verwendung von Maniokrückstände als Kohlenstoffquelle

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