Amylolysis of raw corn by Aspergillus niger for simultaneous ethanol fermentation

Journal Article · Thu Jan 01 04:00:00 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), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 30:2; ISSN BIBIA
• Country of Publication: United States
• Language: English

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