Amylolysis of raw corn by Aspergillus niger for simultaneous ethanol fermentation

Journal Article · Thu Jan 01 00:00:00 EST 1987 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260300212· OSTI ID:5566086

Han, I Y; Steinberg, M P

The novelty of this approach was hydrolysis of the raw starch in ground corn to fermentable sugars that are simultaneously fermented to ethanol by yeast in a nonsterile environment. Thus, the conventional cooking step can be eliminated for energy conservation. A koji of Aspergillus niger grown on whole corn for 3 days was the crude enzyme source. A ratio of 0.2 g dry koji/g total solids was found sufficient. Optimum pH was 4.2. Ethanol concentration was 7.7% (w/w) in the aqueous phase with 92% raw starch conversion. Agitation increased rate. Sacharification was the rate-limiting step. The initial ethanol concentration preventing fermentation was estimated to be 8.3% by weight. (Refs. 96).

• Research Organization: Univ. of Illinois at Urbana-Champaign, Urbana, IL 61801, USA. Dept. of Food Science
• OSTI ID: 5566086
• Journal Information: Biotechnol. Bioeng.; (United States), Vol. 30:2
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
ETHANOL
BIOSYNTHESIS
MAIZE
FERMENTATION
STARCH
AQUEOUS SOLUTIONS
ASPERGILLUS
CONVERSION
ENERGY CONSERVATION
ENZYMATIC HYDROLYSIS
ENZYMES
INHIBITION
PH VALUE
QUANTITY RATIO
SACCHARIDES
SACCHARIFICATION
SOLIDS
STIRRING
ALCOHOLS
BIOCONVERSION
CARBOHYDRATES
CEREALS
CHEMICAL REACTIONS
DECOMPOSITION
DISPERSIONS
FUNGI
GRASS
HYDROLYSIS
HYDROXY COMPOUNDS
LYSIS
MIXTURES
ORGANIC COMPOUNDS
PLANTS
POLYSACCHARIDES
REAGENTS
SOLUTIONS
SOLVOLYSIS
SYNTHESIS
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