为实现木薯酒精发酵中原材料利用的降本增效，该研究将木薯作为原料进行酒精发酵条件实验，确定液化温度为95.0 ℃时，液化时间为70.0 min；糖化温度为60.0 ℃时，糖化时间为40.0 min；在上述条件下木薯淀粉最高产酒率为54.01%，淀粉的利用率达89.25%。在此基础上，研究了酶制剂废液（包括糖化酶废液、淀粉酶废液）应用于木薯酒精生产。结果表明，添加糖化酶废液后，每吨酒精可以节省淀粉酶1320 mL，糖化酶316.8 mL，同时可免去尿素、硫酸镁等营养盐的添加，出酒率提高至54.64%。因此，采用酶制剂废液可大大减少木薯酒精生产中新鲜糖化酶和淀粉酶的用量，降低了营养盐的添加，同时原料出酒率也得到了有效提高。本研究不仅为酶制剂工业生产中酶制剂废弃资源的有效利用提供了新途径，也为木薯酒精发酵工业发展提供了新的理论支持。

To reduce the cost and increase the efficiency of raw material utilization in the production of alcohol from cassava, various conditions in the alcoholic fermentation of this starchy tuber were examined. The optimal fermentation conditions were determined to be a liquefaction temperature of 95.0℃ and a liquefaction time of 70.0 min. Additionally, at the saccharification temperature of 60.0℃, the saccharification time was 40.0 min. Under these conditions, the highest alcohol yield reached 54.01%, with a cassava starch utilization rate of 89.25%. On the basis of these findings, the application of liquid wastes generated from the production of various enzymes (viz., glucoamylase and amylase) in cassava-based alcohol production was studied for the first time. Following the addition of liquid waste from glucoamylase production to the alcoholic fermentation process, 1320 mL of amylase and 316.8 mL of glucoamylase were saved per ton of alcohol produced, and the addition of nutrient salts, such as urea and magnesium sulfate, was no longer required. Meanwhile, the alcohol yield had increased by 54.64%. Therefore, the utilization of fresh glucoamylase and amylase in the alcoholic fermentation of cassava can be greatly reduced by using the waste liquids from enzyme production, and the need for nutrient salts can be reduced. Furthermore, given the same quantity of raw materials, the alcohol yield can also be effectively enhanced. This study not only highlights the effective utilization of waste resources from the enzyme production industry but also provides theoretical support for new ways in which efficiency in the cassava-based alcohol production industry can be developed.

国家自然科学基金项目（31501413）