Saccharification and alcohol fermentation in starch solution of steam-exploded potato |
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Authors: | Fumihisa Kobayashi Tatsuro Sawada Yoshitoshi Nakamura Makoto Ohnaga Mutui Godliving Tomoo Ushiyama |
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Affiliation: | (1) Department of Chemistry and Chemical Engineering, Faculty of Engineering, Kanazawa University, 2-40 Kodatsuno, 920 Kanazawa, Japan;(2) Kanto Denka Kogyo Co., Ltd., 1497 Sibukawa, 377 Gunma, Japan |
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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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Keywords: | Saccharification alcohol fermentation starch solution hydrolyzed potato steam explosion |
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