Alcoholic fermentation of raw cassava starch by Rhizopus koji without cooking

Journal Article · Sun Jan 01 04:00:00 EST 1984 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260260404· OSTI ID:6548464

Fujio, Y; Suyanadona, P; Attasampunna, P; Ueda, S

Using only wheat bran koji from the Rhizopus strain, raw cassava starch and casava pellets converted reasonably well to alcohol (ethanol) without cooking at 35/sup 0/C and pH 4.5-5.0. When the initial broth contained 30 g raw cassava starch, 10 g Rhizopus sp. koji, and 100 mL tap water, 12.1 g of alcohol was recovered by final distillation from fermented broth. In this case, 12.1 g alcohol corresponds to an 85.5% conversion rate based on the theoretical value of the starch content. When the initial broth contained 40 g cassava starch, 14.1 g of alcohol was recovered, where 14.1 g corresponds to a 74.5% conversion rate. The alcoholic fermentation process described in the present work is considered more effective and reasonable than the process using raw starch without cooking reported until now, since the new process makes it unnecessary to add yeast cells and glucoamylase preparation.

• Research Organization: Kyushu Univ., Fukuoka, Japan
• OSTI ID: 6548464
• Journal Information: Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 26:4; ISSN BIBIA
• Country of Publication: United States
• Language: English

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ALCOHOLS
BIOCONVERSION
BIOSYNTHESIS
CARBOHYDRATES
CASSAVA
EFFICIENCY
ETHANOL
FERMENTATION
FUNGI
HYDROXY COMPOUNDS
ORGANIC COMPOUNDS
PLANTS
POLYSACCHARIDES
REAGENTS
RHIZOPUS
SACCHARIDES
STARCH
SYNTHESIS