Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Alcohol Fermentation Characteristics of Tapioca Using Raw Starch Enzyme

생전분 분해효소를 이용한 타피오카의 알콜발효 특성

  • 정용진 (계명대학교 식품가공학과) ;
  • 백창호 (계명대학교 식품가공학과) ;
  • 우경진 (계명대학교 식품가공학과) ;
  • 우승미 (계명대학교 식품가공학과) ;
  • 이오석 (계명대학교 식품가공학과) ;
  • 하영득 (계명대학교 식품가공학과)
  • Published : 2002.06.01

Abstract

The optimum conditions of the alcohol fermentation with raw tapioca by simultaneous saccharification and alcohol fermentation (SSAF) were studied using raw starch enzyme. The optimum conditions for maximum alcohol production were 0.5% (w/w) of enzyme content, 250% (v/w) of added water content and 96 hr of fermentation time. The alcohol and reducing sugar contents were 11.7% and 306 mg% after 96 hr fermentation, respectively. During the fermentation pH decreased from 6.2 to 4.2 and total acidity increased from 0.11 to 0.43. Alcohol components were detected such as ethanol, methanol, iso-propanol, n-propylalcohol and iso-butylalcohol, besides acetaldehyde. We could construct raw starch fermentation conditions which was 250% (v/w) of added water content and 0.5% (w/w) of enzyme content. However, yield of raw starch alcohol fermentation was lower than that of steaming alcohol fermentation.

Keywords

File

Download PDF

References

  1. Rhee YC, Hong BJ, Rhee HJ. 1976. The nutritive value of tapioca root meal for broiler chick. Korean J Ani Sci 18: 31-36
  2. Chee KM. 1986. Nutritive values of tapioca. Korean J Animal Nutrition & Feedstuffs 10: 17-18
  3. Korea Alcohol and Liquor Industry Association. Kalia.or.kr
  4. Park KH, Oh BH, Hong SS, Lee KH. 1984. Production of alcohol from starch without cooking. J Korean Agric Chem Soc 27: 198-203
  5. Nam KD. 2000. The important of processes for efficient production of alcohol. Kor J Appl Microbiol Bioeng 13: 57-59
  6. Kwon KR, Kim JH. 1987. Studies on the utilization of cassava starch by a strain of Rhizopus and Aspergillus niger. Kor J Mycol 15: 158-168
  7. Bae M, Lee JM. 1983. Saccharification of raw starch in ethanol fermentation. Kor J Appl Microbiol Bioeng 11: 181-185
  8. Lee SY, Shin YC, Lee SH, Kim HS, Byun SM. 1984. Saccharification of uncooked starch. Kor J Food Sci Technol 16: 463-471
  9. Han MS, Chung DH. 1985. Saccharification and ethanol fermentation from uncooked starch using Aspergillus niger koji. Kor J Food Sci Technol 17: 258-264
  10. Lee YH, Park JS. 1989. Evaluation of operational conditions and power consumption of a bioreactor for enzymatic saccharification of uncooked starch. Kor J Appl Microbiol Bioeng 17: 349-357
  11. Jeong YJ, Lee GD, Kim KS. 1998. Optimization for the fermentation condition of persimmon vinegar using response surface methodology. Kor J Food Sci Technol 30: 1203- 1208
  12. AOAC. 1990. Official Method of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC. p 148
  13. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. 31: 426-428 https://doi.org/10.1021/ac60147a030
  14. 국세청 기술 연구소. 1999. 주류 분석 규정 6: 65-67
  15. SAS institute, Inc. 1988. SAS/STAT User's Guide. Version 6. 4th ed. Cary, NC, USA
  16. Oh SH, Kwon HJ, O PS. 1987. Screening of a potent, raw naked barley saccharifying enzyme producer and its application on the uncooked alcohol fermentation. Kor J Appl Micorbiol Bioeng 15: 408-413

Cited by

  1. Effect of Addition Soy Flour on Tapioca Non-steamed Fermentation vol.32, pp.3, 2003, https://doi.org/10.3746/jkfn.2003.32.3.388
  2. Production of Makgeolli Using Rice Treated with Gaeryang-Nuruk (for Non-steaming Process) Extract vol.19, pp.1, 2012, https://doi.org/10.11002/kjfp.2012.19.1.144