Ethanol fermentation using novel techniques
Potato starch, sweet potato, and Jerusalem artichoke were hydrolyzed using high pressure extrusion and/or acid and the hydrolysates were utilized as substrates for ethanol fermentation. The first extrusion at 13,000 to 40,000 psi did not completely hydrolyze the starch solution to fermentable sugar. At elevated temperatures (79-97/sup 0/C) and in the presence of HCl, the high pressure extrusion (13,000 psi) effectively hydrolyzed starch into fermentable sugars to yield 12.1, 22.4, and 30.5 dextrose equivalent (DE) in 1, 2, and 3 N HCl, respectively. Maximal reducing sugar value of 84.2 DE and 0.056% hydroxymethylfurfural (HMF) was achieved after heating 8% sweet potato slurry (SPS) in 1 N HCl at 110/sup 0/C for 15 min. The degraded SPS was then fermented at 37/sup 0/C using an alcohol-tolerant strain of Saccharomyces cerevisiae to give 41.6 g of 200 proof ethanol from 400 g fresh Georgia Red Sweet potato tuber. A maximal reducing sugar value of 83.5 fructose equivalent and 0.004% HMF was formed from Jerusalem artichoke slurry (JAS) containing 8% total solid following heating in 0.1 N HCl at 97/sup 0/C for 10 min. The degraded JAS was then fermented at 37 C and 29.1 g 200 proof ethanol was produced from 320 g fresh tuber of Jerusalem artichoke. Continuous ethanol fermentation was successfully achieved using a bioreactor where cells were immobilized onto inorganic, channeled porous alumina beads. A maximum productivity (27.0/g ethanol/l.h) was achieved with the bioreactor at 35 C using malt yeast extract broth containing 10% glucose as the feedstock. The immobilized cell system showed good operational and storage stability, and could be stored for more than five months without loss of productivities.
- OSTI ID:
- 5928321
- Resource Relation:
- Other Information: Thesis (Ph.D.)
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
59 BASIC BIOLOGICAL SCIENCES
ETHANOL
BIOSYNTHESIS
POTATOES
ACID HYDROLYSIS
EXTRUSION
SACCHAROMYCES CEREVISIAE
IMMOBILIZED CELLS
TUBERS
YAMS
BIOREACTORS
CONTINUOUS CULTURE
FERMENTATION
HIGH PRESSURE
HYDROCHLORIC ACID
PRESSURIZING
PRODUCTIVITY
SACCHARIDES
STABILITY
STARCH
VERY HIGH PRESSURE
ALCOHOLS
BIOCONVERSION
CARBOHYDRATES
CHEMICAL REACTIONS
DECOMPOSITION
FABRICATION
FOOD
FUNGI
HYDROGEN COMPOUNDS
HYDROLYSIS
HYDROXY COMPOUNDS
INORGANIC ACIDS
LYSIS
MATERIALS WORKING
MICROORGANISMS
ORGANIC COMPOUNDS
PLANTS
POLYSACCHARIDES
REAGENTS
SACCHAROMYCES
SOLVOLYSIS
SYNTHESIS
VEGETABLES
YEASTS
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