Optimization of fermentation conditions for ethanol production from restaurant waste
餐饮废物制取燃料乙醇发酵条件研究

We investigate the ethanol fermentation conditions of restaurant waste based on the one-factor test and the Box-Benhnken factorial design principle.A response surface methodology with four factors and three treatment levels was used to optimize the fermentation conditions for ethanol production.The results showed that the fermentation temperature,time,initial pH and the yeast inoculum had significant correlations with the content of ethanol.The optimum fermentation conditions were found to be 33.8℃ at initial pH 4.6 and a yeast inoculum 16.6% for 101.5 h.The bench scale experiment demonstrated that the ethanol content could be up to 6.93% under these optimum conditions and the conversion rathe of the reducing sugar could reach 88.7%.The maximum yield of ethanol was 192.8 L ethanol Per ton dry matter.