title: Alcohol fermentation of corn starch digested by Chalara paradoxa amylase without cooking.
abstract: Alcohol fermentation of corn starch without cooking was performed by using Chalara paradoxa glucoamylase preparation, which had stronger raw starch digesting activity than those of the conventionally known glucoamylases. A raw corn starch-enzyme-yeast mixture was fermented optimally at pH 5.0 and 30 degrees C for five days and produced ethanol. The yields of ethanol were between 63.5 and 86.8% of the theoretical value by baker's yeast (Saccharomyces cerevisiae), and between 81.1 and 92.1% of the theoretical value by sake yeast (Saccharomyces sake).
authors.affiliation: National food Research Institute, Ministry of Agriculture, Forestry and Fisheries 2-1-2, Kannondai, Yatabe, Tsukuba, Ibaraki 305 Japan.
authors.forename: K
authors.initials: K
authors.lastname: Mikuni
authors.forename: M
authors.initials: M
authors.lastname: Monma
authors.forename: K
authors.initials: K
authors.lastname: Kainuma