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Conversion of cassava flour to fuel ethanol by sequential solid state and submerged cultures

Paper ID Volume ID Publish Year Pages File Format Full-Text
35199 45080 2010 5 PDF Available
Title
Conversion of cassava flour to fuel ethanol by sequential solid state and submerged cultures
Abstract

A process for conversion of cassava flour to ethanol was developed. This involved direct inoculation of Aspergillus awamori spores into a cassava flour paste and incubation for some period during which hydrolytic enzymes are produced (solid state culture or koji production) and subsequent addition of water and yeast cells, during which there is simultaneous hydrolysis and ethanol production (submerged culture). When cassava flour alone was used for the solid state phase, the paste was very sticky, making mixing and aeration difficult. However, addition of rice bran improved the texture and enzyme production. The optima rice bran concentration, spore inoculum concentration, and duration of solid state culture before submerged culture were 20%, 6.16 × 106 spores/100 g, and 2 days, respectively. Under these optimum conditions, a high ethanol concentration of 120 g/L and ethanol yield of 0.309 g-ethanol/g-cassava flour were obtained. This ethanol yield corresponds to 0.44 g-ethanol/g-cassava starch.

Keywords
Cassava; Solid state culture; Fuel ethanol; Koji; Rice bran; Aspergillus sp.
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Conversion of cassava flour to fuel ethanol by sequential solid state and submerged cultures
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 45, Issue 7, July 2010, Pages 1196–1200
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Any Questions? feel free to contact us