Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase
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概要
- 論文の詳細を見る
The conventional alcoholic fermentaiton method requires a large amount of heat for cooking the starch prior to its saccharificaiton. The aim of this study is to assess the advantages of alcoholic fermentaion from raw starch such as corn and cassava without precooking and those of vacuum distillation of ethanol from the broth.In the case of raw corn starch, about 7%/total volume of broth (v/TV) ethanol was produced from 30% (w/TV) of corn starch every day during 3 days of fermentation with 112 untis per ml of broth of amylase of black-aspergillus (Glucuzyme GNL-2000), and this aws further increased to about 11% (v/TV) when the fermentaiton vessel was agitated with a rotary shaker.Furthermore, removing inhibiting substances from the broth increased the producibility of ethanol and about 10% (v/TV) ethanol could be produced every day during 20 days, though the produciton of ethanol usually decreased after the 4th day.
- 社団法人日本生物工学会の論文
- 1980-06-25
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 Food Science And Technology Faculty Of Agriculture Kyushu Univeristy
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Koba Yojiro
Department Of Bioresource College Of Agriculture Ehime University
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UEDA Seinosuke
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Food Science And Technology Faculty Of Agriculture Kyushu Univeristy
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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