Ethanol Fermentation of Uncooked Sweet Potato with the Application of Enzymes
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概要
- 論文の詳細を見る
An attempt was made to simplify the ethanol fermentation of sweet potato tubers by using enzymes. The potato tubers were sterilized with acid, minced, and incubated at room temperature with enzymes and yeast. The ethanol fermentation of the mash proceeded along with saccharification of starch, and the ethanol produced after 5 days of incubation was estimated to be 100 g by weight per kg potato tubers. Pectin depoly-merase was observed to allow glucoamylase to act easily on starch by reducing the viscosity of the incubation mash.
- 公益社団法人日本生物工学会の論文
- 1981-12-25
著者
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YAMAMOTO Takehiko
Faculty of Engineering, Fukuyama University
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Iizuka Masaru
Faculty Of Science Osaka City University
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Iizuka Masaru
Department Of Bio- And Geo-science Graduate School Of Science Osaka City University
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Iizuka Masaru
Department Of Biology Faculty Of Science Osaka City University
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SVENDSBY ORATHAI
Faculty of Science, Mahidol University
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Yamamoto T
Department Of Biotechnology Fukuyama University
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Yamamoto Takehiko
Department Of Biology Faculty Of Science Osaka City University
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KAKUTANI KAZUO
Biochemical Engineering Section, Fujinagata Laboratory, Mitsui Engineering and Shipbuilding Co. Ltd.
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MATSUMURA YOSHIKAZU
Ueda Chemical Co.
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Svendsby Orathai
Biochemistry Department Faculty Of Science Mahidol University
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Svendsby Orathai
Faculty Of Science Mahidol University
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Kakutani Kazuo
Biochemical Engineering Section Fujinagata Laboratory Mitsui Engineering And Shipbuilding Co. Ltd.
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Yamamoto Takehiko
Faculty Of Engineering Fukuyama University
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