Study on the application of commercial distiller's yeast（koji）to produce macroalgae bio-ethanol

• Main Authors: Zhe-Lun Huang, 黃哲倫
• Other Authors: Yean-Chang Chen
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/19322402825983763137

碩士 === 國立臺灣海洋大學 === 水產養殖學系 === 101 === The present study application of commercial distiller's yeast (non-steamed rice koji、steamed rice koji、non-steamed sorghum koji、steamed sorghum koji and fruit koji) with marcoalgae (Ulva fasciata、Sargassum crassifolium、Laminaria japonica and Gracilaria tenuistpitata ) in a simultaneous saccharification and fermentation process to produce bio-ethanol, and tried to research the factors for mass producing marcoalgae bio-ethanol. The effects of adding sorghum distiller's grains to promote the fermentation ability of koji was also studied. The present study found that Gracilaria tenuistpitata with steamed rice koji fermented at 24℃ for 5 days, can produce the highest ethanol with the yield at 15.9%. The addition of sorghum distiller's grains can promote ethanol yield. The lower cost of the present study to produce algae bio-ethanol were 10 times of the cost of commercial price (in laboratory pilot scale).