| dc.creator |
Kobayashi, Fumihisa |
|
| dc.creator |
Sawada, Tatsuro |
|
| dc.creator |
Nakamura, Yoshitoshi |
|
| dc.creator |
Ohnaga, Makoto |
|
| dc.creator |
Mtui, Godliving Y. S. |
|
| dc.creator |
Ushiyama, Tomoo |
|
| dc.date |
2016-09-21T14:23:00Z |
|
| dc.date |
2016-09-21T14:23:00Z |
|
| dc.date |
1996-12 |
|
| dc.date.accessioned |
2018-03-27T09:00:41Z |
|
| dc.date.available |
2018-03-27T09:00:41Z |
|
| dc.identifier |
Kobayashi, F., Sawada, T., Nakamura, Y., Ohnaga, M., Godliving, M. and Ushiyama, T., 1998. Saccharification and alcohol fermentation in starch solution of steam-exploded potato. Applied biochemistry and biotechnology, 69(3), pp.177-189. |
|
| dc.identifier |
http://hdl.handle.net/20.500.11810/4032 |
|
| dc.identifier |
10.1007/BF02788812 |
|
| dc.identifier.uri |
http://hdl.handle.net/20.500.11810/4032 |
|
| dc.description |
Full text can be accessed at
http://link.springer.com/article/10.1007/BF02788812 |
|
| dc.description |
Steam explosion pretreatment of potato for the efficient production of alcohol was experimentally studied. The amount of water-soluble starch increased with the increase of steam pressure, but the amounts of methanol-soluble material and Klason lignin remained insignificant, regardless of steam pressure. The potatoes exploded at high pressure were hydrolyzed into a low molecular liquid starch, and then easily converted into ethanol by simultaneous saccharification and fermentation using mixed microorganisms: an amylolytic microorganism,Aspergillus awamori, and a fermentation microorganism,Saccharomyces cerevisiae. The maximal ethanol concentration was 4.2 g/L in a batch culture at 15 g/L starch concentration, and 3.6 g/L in a continuous culture fed the same starch concentration. In the fed-batch culture, the maximal ethanol concentration increased more than twofold, compared to the batch culture. |
|
| dc.language |
en |
|
| dc.title |
Saccharification and Alcohol Fermentation in Starch Solution of Steam-exploded Potato |
|
| dc.type |
Journal Article |
|