Technological optimization and mathematical model of alcohol fermentation of energy beet

Shuzhi Shi, Dayou Cheng, Dechang Xu, Fengming Ma*, Zhaoxin Lu, Aijun Dong, Cuihong Dai, Chengfei Luo

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


Energy beets NY0503 were fermented to produce alcohol by strain ADY (Saccharomyces cerevisiae). Three main factors were screened out from nine factors, such as material concentration, ratio of solvent to material, ADY addition amount, nutrient salts, phosphorus addition amount, pH value, rotational speed, fermentation temperature and fermentation time. The three main factors included phosphorus addition amount, fermentation temperature and material concentration. The regression equation was obtained by response surface methodology. The optimized technology was material concentration 12%, ratio of solvent to material 1:1, added ADY 15%, nutrient salts 0.5, added phosphorus 1.9%, pH 5.0, rotational speed 130 r/min, fermentation temperature 31°C and fermentation time 44 hours. Then five validated experiments were done under the optimal factors. The results showed that the translation rate of alcohol was 95.48% which difference with theoretical value 96.54% was only 1.09%. It shows that the model is feasible.

Original languageEnglish
Pages (from-to)214-218
Number of pages5
JournalNongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering
Issue number6
Publication statusPublished - Jun 2009
Externally publishedYes


  • Alcohol fermentation
  • Energy beet
  • Mathematical model
  • Technological optimization


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