Alcohol fermentation of corn starch digested by Chalara paradoxa amylase without cooking.
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).
Mikuni
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National food Research Institute, Ministry of Agriculture, Forestry and Fisheries 2-1-2, Kannondai, Yatabe, Tsukuba, Ibaraki 305 Japan.
Monma
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Kainuma
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