Batch and Continuous Solid-Phase Fermentation of Jerusalem Artichoke Tubers

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概要

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• Two strains of Kluyveromyces marxianus were evaluated for their ability to ferment Jerusalem artichoke tuber pulp to ethanol under pH levels ranging from 2.0-6.3. Bacterial contamination was prevented in batch, solid-phase fermentation when pulp was initially adjusted to pH 3.5 or less, and maximal yeast populations occurred at pH 3.0-3.5. Fermentation times were also shortest for both yeast (13-18 h) and ethanol (48-64 h) production when pulp pH was in this range. However, ethanol yields (41-53% of theoretical) and fermentation efficiencies (68-78%) were somewhat lower than expected, with only 6.6-7.2% (v/v) ethanol produced by strain Y-1598 and 5.7-6.9% produced by strain Y-1550. Based on these parameters, the continuous solid-phase fermentor was operated for 396 h using strain Y-1598. The pH of pulp entering the fermentor was adjusted to 2.5 to compensate for partial neutralization by the mild steel of the fermentor. This resulted in fermenting pulp with a pH of 3.0-3.5,and therefore no contamination. Pulp exiting the fermentor after 72 h containe 6.9×10^8 yeast cells/ml and 7.3% ethanol, which represented 55.9% of the theoretical yield and a fermentation efficiency of 73.3%. Further modifications (partial acid hydrolysis, finer grinding, etc.) should permit higher yields.

• 公益社団法人日本生物工学会の論文
• 1989-04-25

著者

• Gibbons William

  Fuel Alcohol Research Laboratory Microbiology Department South Dakota State University

関連論文

• Solid phase Fermentation of Fodder Beets for Ethanol Production : Effect of Grind Size
• Batch and Continuous Solid-Phase Fermentation of Jerusalem Artichoke Tubers

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