Saccharification and Alcohol Fermentation in Starch Solution of Steam-exploded Potato
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Date
1996-12
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Abstract
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.
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Full text can be accessed at
http://link.springer.com/article/10.1007/BF02788812
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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.