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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.

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