Effect of Chitin Derivatives on Non-steamed Alcohol Fermentation of Tapioca

Chitin 유도체가 타피오카의 무증자 알콜발효에 미치는 영향

  • Published : 2004.02.28

Abstract

Chitin and its derivatives (chitosan and glucosamine) were studied for their effects on ethanol production using YPD (yeast extract 10%, peptone 20%, glucose 20%, agar 20%) medium. All chitin derivatives, particularly chitin, increased ethanol production compared with control. In non-steamed alcohol fermentation of tapioca, addition of 0.9% chitin yielded higher ethanol production (13.6%) with lower acetaldehyde (21.91 ppm) and methanol (65.49 ppm) contents than those (12.7%, 35.05 ppm, 84.31 ppm, respectively) of control after fermentation for 120 hr at $30^{\circ}C$. Results indicate that chitin can be used to increase ethanol production in non-steamed alcohol fermentation of tapioca.

Keywords

chitin;chitosan;tapioca;alcohol fermentation;non-steamed

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