Saccharification and Ethanol Fermentation from Uncooked Starch using Aspergillus niger Koji

생전분의 당화와 주정발효

  • Han, Myun-Soo (Department of Food Science and Technology, Chung-ang University) ;
  • Chung, Dong-Hyo (Department of Food Science and Technology, Chung-ang University)
  • 한면수 (중앙대학교 식품가공학과) ;
  • 정동효 (중앙대학교 식품가공학과)
  • Published : 1985.08.01

Abstract

The energy for cooking starch prior to saccharification could be saved by fermenting raw starch into ethanol using Aspergillus niger koji of wheat bran. Optimum cultivation time to produce glucoamylase was 4 days in wheat bran medium. The rate of saccharification from uncooked corn starch were optimum at pH 3.3 and 40-$50^{\circ}C$. Corn and sweet potato starch were saccharified more efficiently by wheat bran koji than other tested starch sources. 5 days of fermentation were required for optimum yield of ethanol using a mixture of AspergiUus niger koji and dried yeast. Final ethanol yields from raw corn, sweet potato, and rice starch with agitation at the rate of 100 rpm were about 95% at $30^{\circ}C$.

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