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.
생전분 분해효소를 이용한 타피오카의 당화 및 알콜 병행복발효에 적합한 조건을 조사하였다. 그 결과 가수량 250% (v/w), 효소제 사용량 0.5%(w/w)를 사용하여 96시간 발효하였을 때 알콜 함량이 가장 높았다. 알콜발효 96시간째에 알콜함량 및 환원당은 11.7% 및 306mg%으로 각각 나타났다. pH 변화는 발효초기 pH 6.2에서 발효 후 pH 4.2 범위로 감소하였으며, 총산은 발효초기 0.11에서 0.43가지 증가하였으나 큰 변화는 없었다. 알콜성분은 ethanol, methanol, iso-propanol, n-proylalcohol, iso-butylalcohol 및 iso-amylalcohol이 분석되었으며 그외에 acetaldehyde가 확인되었다. 생전분분해효소제를 이용한 타피오카의 알콜발효 조건은 가수량250%, 효소제 0.5%로 설정할 수 있었다. 그러나 전반적인 발효수율은 증자방법에 비하여 낮게 나타났다.
