Ethanol Fermentation of Uncooked Cassava Starch
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概要
- 論文の詳細を見る
For the eventual alcohol fermentation of uncooled cassava starch, a saccharification process was examined consisting of steeping in 0.5 N HCl aolution (sample weight/acid volum=1/2) at 60℃ for 12 h, followed by the combined actions of α-amylase and glucoamylase. Scanning electron microscopy showed that the acid steeping helped change of the starch structure to a form more susceptible to α-amylase and glucoamylase. This acid steeping overrode the reported macerating effect of pectin depolymerase on raw cassava starch mash. The ethanol yield from cassava starch treated under the conditions described was 95% after fermentation for 3 days at 30℃ with Saccharomyces cerevisiae.
- 公益社団法人日本生物工学会の論文
- 1985-02-25
著者
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Kim Soo
Department Of Biological Sience & Engineering The Korea Advanced Institute Of Science & Tech
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Shin Chul
Department Of Biological Science & Engineering The Korea Advanced Institute Of Science & Tec
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Byun Myung
Department Of Biological Science & Engineering The Korea Advanced Institute Of Science & Tec
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LEE YEOL
Department of Biological Science & Engineering, The Korea Advanced Institute of Science & Technology
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Kim Soo
Department Of Advanced Technology Fusion Konkuk University
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Lee Yeol
Department Of Biological Science & Engineering The Korea Advanced Institute Of Science & Tec
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