• 한국신재생에너지학회:학술대회논문집
• /
• 2009.06a
• /
• pp.426-429
• /
• 2009

본 연구에서는 바이오에탄올 가격 경쟁력 확보를 위하여 옥수수 및 사탕수수와 같은 식량자원이 아닌 맥주 제조 후 발생되는 폐기물로부터 바이오에탄올을 제조함으로써 기존의 바이오에탄올의 원료로 사용되는 작물의 수급의 불안정 및 곡물가격의 상승에 의한 원료의 가격상승 등에 따른 높은 생산단가에 대한 문제점을 해결할 수 있을 것으로 기대하며, 맥주발효 폐효모액을 이용한 바이오에탄올 제조 특성을 살펴보기 위하여 1일 30톤의 바이오에탄올 제조 공정 해석을 수행하였다.

• 발명특허
• /
• v.34 no.12
• /
• pp.28-32
• /
• 2009

• Korean Chemical Engineering Research
• /
• v.51 no.6
• /
• pp.709-715
• /
• 2013

The waste from beer fermentation broth (WBFB) has been found an excellent and inexpensive resource for bioethanol production. We tried to evaluate the saccharification and fermentation capabilities of WBFB to confirm its effectiveness for bioethanol production. The saccharification potentials of the WBFB were evaluated at various temperatures (30, 40, 50, 60 and $70^{\circ}C$). It was found that the saccharification capabilities increased with temperature and highest reached maximum at $60^{\circ}C$ and $70^{\circ}C$ after 4h. Ethanol production from a mixture of WBFB and chemically defined media (CDM) without addition of any microbial species confirmed the fermentation capabilities of WBFB. Simultaneous saccharification and fermentation were performed using WBFB, starch solution and CDM as culturing media. The maximum yield of bioethanol production was obtained at $30^{\circ}C$. The saccharifying enzymes and the yeast cells present in WBFB were essential factors for the production of bioethanol from WBFB without any additional enzymes or microbial cells.