Alcohol production from various enzyme-converted starches with or without cooking

Journal Article · Mon Feb 01 00:00:00 EST 1982 · Biotechnol. Bioeng. Symp.; (United States)

DOI:https://doi.org/10.1002/bit.260240218· OSTI ID:5440478

Park, Y K; Rivera, B C

The effectiveness of alcoholic fermentation was compared by measuring alcoholic yields from various starch mashes, both cooked and uncooked. Alcohol yields from cooked and liquefied starch by bacterial ..cap alpha..-amylase were 93.9% for corn, 92.0% for cassava, 90.6% for potato, and 73.0% for babassu, whereas alcohol yields from raw starch were 90.0% for corn, 89.0% for cassava, 48.9% for babassu, and 11.4% for potato. (JMT)

• Research Organization: Univ. Estadual de Campinas, Sao Paulo, Brazil
• OSTI ID: 5440478
• Journal Information: Biotechnol. Bioeng. Symp.; (United States), Vol. 24:2
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
ETHANOL
CHEMICAL REACTION YIELD
STARCH
FERMENTATION
AMYLASE
BACTERIA
FOOD PROCESSING
RESPONSE MODIFYING FACTORS
ALCOHOLS
BIOCONVERSION
CARBOHYDRATES
ENZYMES
GLYCOSYL HYDROLASES
HYDROLASES
HYDROXY COMPOUNDS
MICROORGANISMS
O-GLYCOSYL HYDROLASES
ORGANIC COMPOUNDS
POLYSACCHARIDES
PROCESSING
REAGENTS
SACCHARIDES
YIELDS
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