Saccharification and Alcohol Fermentation in Starch Solution of Steam-exploded Potato

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dc.contributor.authorKobayashi, Fumihisa
dc.contributor.authorSawada, Tatsuro
dc.contributor.authorNakamura, Yoshitoshi
dc.contributor.authorOhnaga, Makoto
dc.contributor.authorMtui, Godliving Y. S.
dc.contributor.authorUshiyama, Tomoo
dc.date.accessioned2016-09-21T14:23:00Z
dc.date.available2016-09-21T14:23:00Z
dc.date.issued1996-12
dc.descriptionFull text can be accessed at http://link.springer.com/article/10.1007/BF02788812en_US
dc.description.abstractSteam 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.en_US
dc.identifier.citationKobayashi, 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.en_US
dc.identifier.doi10.1007/BF02788812
dc.identifier.urihttp://hdl.handle.net/20.500.11810/4032
dc.language.isoenen_US
dc.titleSaccharification and Alcohol Fermentation in Starch Solution of Steam-exploded Potatoen_US
dc.typeJournal Articleen_US
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