PMID: 9554083Apr 29, 1998Paper

Saccharification and alcohol fermentation in starch solution of steam-exploded potato

Applied Biochemistry and Biotechnology
Fumihisa KobayashiT Ushiyama

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.

References

Jan 20, 1993·Biotechnology and Bioengineering·W L LinE De Bernardez Clark
Oct 1, 1948·Journal of the American Chemical Society·A L POTTER, W Z HASSID
Jan 1, 1948·Journal of the Chemical Society·F BROWN, T G HALSALL

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Citations

Mar 26, 2003·Bioresource Technology·Alexandre EmmelLuiz P Ramos
Oct 20, 2005·Journal of Bioscience and Bioengineering·Fumihisa KobayashiYoshitoshi Nakamura
Dec 29, 2005·Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry·Fumihisa KobayashiKazumasa Ueda
Apr 15, 2018·Bioprocess and Biosystems Engineering·D TzimorotasV Shapaval

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