Alcoholic Fermentation of Sweet Potato without Cooking
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概要
- 論文の詳細を見る
Alcoholic fermentation of raw sweet potato was carried out in a one-step process which combined the conventional processes of lipuefaction, saccharification and fermentation of alcohol. The enzyme used for saccharificatoin was glucoamylase of Rhizopus sp., which had stronger raw starch digestion activity than that of Aspergillus niger. When potassium pyrosulfite was added to the fermentation broth at 0.02% or higher concentration, contamination of the broth was prevented and the yield of ethanol reached 94%.
- 公益社団法人日本生物工学会の論文
- 1982-12-25
著者
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Koba Yojiro
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Koba Yojiro
Department Of Bioresource College Of Agriculture Ehime University
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Matsuoka Hiroshi
Department Of Applied Chemistry Faculty Of Science & Technology Keio University
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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Matsuoka Hiroshi
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Matsuoka Hiroshi
Department Of Applied Chemistry Faculty Of Engineering Osaka University
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