Saccharification and alcohol fermentation in starch solution of steam-exploded potato.
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.
Kobayashi
F
F
Department of Chemistry and Chemical Engineering, Faculty of Engineering, Kanazawa University, Japan.
Sawada
T
T
Nakamura
Y
Y
Ohnaga
M
M
Godliving
M
M
Ushiyama
T
T
D001230:Aspergillus / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D006358:Hot Temperature; D011312:Pressure; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D011198:Solanum tuberosum; D012996:Solutions; D013213:Starch / Q000378:metabolism*; D014874:Water Pollutants, Chemical / Q000378:metabolism
D012996:Solutions; D014874:Water Pollutants, Chemical; D000431:Ethanol; D013213:Starch