Alcoholic fermentation of raw cassava starch by Rhizopus koji without cooking
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), Vol. 26:4
- Country of Publication:
- United States
- Language:
- English
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Ethanol fermentation of raw cassava starch with Rhizopus koji in a gas circulation type fermentor
Production of ethanol from raw cassava starch by a nonconventional fermentation method
Related Subjects
CASSAVA
FERMENTATION
ETHANOL
BIOSYNTHESIS
EFFICIENCY
STARCH
RHIZOPUS
ALCOHOLS
BIOCONVERSION
CARBOHYDRATES
FUNGI
HYDROXY COMPOUNDS
ORGANIC COMPOUNDS
PLANTS
POLYSACCHARIDES
REAGENTS
SACCHARIDES
SYNTHESIS
090222* - Alcohol Fuels- Preparation from Wastes or Biomass- (1976-1989)
140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)