Alcoholic fermentation of raw cassava starch by Rhizopus koji without cooking

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

DOI:https://doi.org/10.1002/bit.260260404· OSTI ID:6630603

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

Using only wheat bran koji from the Rhizopus strain, raw cassava starch and cassava pellets converted reasonably well to alcohol (ethanol) without cooking at 35 degrees C and pH 4.5-5.0. When the initial broth contained 30 g raw cassava starch, 10 g Rhizopus species 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. (Refs. 15).

• Research Organization: Dept of Food Science and Tech, Faculty of Agriculture, Kyushu Univ, Hakozaki Higashi-ku, Fukuoka 812, Japan; Thailand Inst of Scientific and Tech Research, 196 Phahonyothin Road, Bangkhen, Bangkok 9, Thailand
• OSTI ID: 6630603
• Journal Information: Biotechnol. Bioeng.; (United States), Vol. 26:4
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
ETHANOL
PRODUCTION
STARCH
FERMENTATION
CASSAVA
PH VALUE
RHIZOPUS
TEMPERATURE DEPENDENCE
ALCOHOLS
BIOCONVERSION
CARBOHYDRATES
FUNGI
HYDROXY COMPOUNDS
ORGANIC COMPOUNDS
PLANTS
POLYSACCHARIDES
REAGENTS
SACCHARIDES
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