Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose

Vinegar residue is a key secondary waste in the brewing industry that often disposed irresponsibly, due to its large quantity and lack of reasonably effective use, causing environmental pollution issues. NaOH was used pretreat Chinese vinegar residue, reaction products were consumed by enzyme complex Saccharomyces cerevisiae 1300 during stage simultaneous saccharification fermentation (SSF). The results show optimal pretreatment conditions for solid-to-liquid ratio 1 : 11‏, concentration 2.2%, temperature 63 °C, time 80 min, amount 4.9 IU g–1 xylanase. While these allowed more enzymatic degradation dried resulted total sugar yield 66.1%. Subsequently, added into SSF process four times, reacted shaker at 120 r min–1 37 °C h, yields ethanol xylose 31.4% 18.5%, respectively. Therefore, method alcohol production proved.