Abstract
An attempt was made to simplify the ethanol fermentation of sweet potato tubers by using enzymes. The potato tubers were sterilized with acid, minced, and incubated at room temperature with enzymes and yeast. The ethanol fermentation of the mash proceeded along with saccharification of starch, and the ethanol produced after 5 days of incubation was estimated to be 100 g by weight per kg potato tubers. Pectin depolymerase was observed to allow glucoamylase to act easily on starch by reducing the viscosity of the incubation mash.
Citation Formats
Svendsby, O, Kakutani, K, Matsumura, Y, Iizuka, M, and Yamamoto, T.
Ethanol fermentation of uncooked sweet potato with the application of enzymes.
Japan: N. p.,
1981.
Web.
Svendsby, O, Kakutani, K, Matsumura, Y, Iizuka, M, & Yamamoto, T.
Ethanol fermentation of uncooked sweet potato with the application of enzymes.
Japan.
Svendsby, O, Kakutani, K, Matsumura, Y, Iizuka, M, and Yamamoto, T.
1981.
"Ethanol fermentation of uncooked sweet potato with the application of enzymes."
Japan.
@misc{etde_5603547,
title = {Ethanol fermentation of uncooked sweet potato with the application of enzymes}
author = {Svendsby, O, Kakutani, K, Matsumura, Y, Iizuka, M, and Yamamoto, T}
abstractNote = {An attempt was made to simplify the ethanol fermentation of sweet potato tubers by using enzymes. The potato tubers were sterilized with acid, minced, and incubated at room temperature with enzymes and yeast. The ethanol fermentation of the mash proceeded along with saccharification of starch, and the ethanol produced after 5 days of incubation was estimated to be 100 g by weight per kg potato tubers. Pectin depolymerase was observed to allow glucoamylase to act easily on starch by reducing the viscosity of the incubation mash.}
journal = []
volume = {59:6}
journal type = {AC}
place = {Japan}
year = {1981}
month = {Jan}
}
title = {Ethanol fermentation of uncooked sweet potato with the application of enzymes}
author = {Svendsby, O, Kakutani, K, Matsumura, Y, Iizuka, M, and Yamamoto, T}
abstractNote = {An attempt was made to simplify the ethanol fermentation of sweet potato tubers by using enzymes. The potato tubers were sterilized with acid, minced, and incubated at room temperature with enzymes and yeast. The ethanol fermentation of the mash proceeded along with saccharification of starch, and the ethanol produced after 5 days of incubation was estimated to be 100 g by weight per kg potato tubers. Pectin depolymerase was observed to allow glucoamylase to act easily on starch by reducing the viscosity of the incubation mash.}
journal = []
volume = {59:6}
journal type = {AC}
place = {Japan}
year = {1981}
month = {Jan}
}