Browsing by Author "Ohnaga, Makoto"

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Saccharification and Alcohol Fermentation in Starch Solution of Steam-exploded Potato
    (1996-12) Kobayashi, Fumihisa; Sawada, Tatsuro; Nakamura, Yoshitoshi; Ohnaga, Makoto; Mtui, Godliving Y. S.; Ushiyama, Tomoo
    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.