Ethanol Production from Jerusalem Artichoke Tubers by Aspergillus niger and Saccharomyces cerevisiae

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概要

• 論文の詳細を見る

• Simultaneous saccharification and fermentation of Jerusalem artichoke tubers were conducted batchwise at 30℃ using Aspergilus niger 817 and Saccharomyces cerevisiae 1200. Ethanol concentrations obtained were 10.4% (v/v) from the ground tubers after 15 h, 15.0% from the juice concentrate after 72 h, and 20.1% from the flour after 120 h.

• 社団法人日本生物工学会の論文
• 1996-06-25

著者

• Ohta Kazuyoshi

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki

• 中村 太郎

  大阪市大 大学院

• 太田 一良

  Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki

• Ohta K

  Nihon Tokushu Noyaku Seizo K.k. Tokyo Jpn

• Ohta Kazuyoshi

  Department Of Agricultural Chemistry

• Ohta Kazuyoshi

  Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture Miyazaki University

• NAKAMURA TOYOHIKO

  Department of Biological Resource Sciences, Faculty of Agriculture, Miyazaki University

• 中村 豊彦

  宮崎大学農学部応用生物科学科

• OGATA Yasuko

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Miyazaki University

• HAMADA SHIGEYUKI

  (Present address)Toyo Suisan Kaisha Ltd.,

• Tanaka N

  Tokyo Inst. Technol. Kanagawa

• Ogata Yasuko

  Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture Miyazaki University

• Ohta K

  Department Of Agricultural Chemistry Faculty Of Agriculture Kyushu University

• Hamada S

  (present Address)toyo Suisan Kaisha Ltd.

• Nakamura Toyohiko

  Department Of Biological Resource Sciences Faculty Of Agriculture Miyazaki University

• NAKAMURA Toyohiko

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Miyazaki University

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