Alcohol fermentation of corn starch digested by Chalara paradoxa amylase without cooking.
作者： Katsuhiko Mikuni , Mitsuru Monma , Keiji Kainuma
关键词: Food science 、 Maize starch 、 Fermentation 、 Botany 、 Yeast 、 Ethanol fuel 、 Ethanol fermentation 、 Amylase 、 Starch 、 Chemistry 、 Saccharomyces
摘要: Alcohol fermentation of corn starch without cooking was performed by using Chalara paradoxa glucoamylase preparation, which had stronger raw digesting activity than those the conventionally known glucoamylases. A starch-enzyme-yeast mixture fermented optimally at pH 5.0 and 30 degrees C for five days produced ethanol. The yields ethanol were between 63.5 86.8% theoretical value baker's yeast (Saccharomyces cerevisiae), 81.1 92.1% sake sake).
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