Amylolysis of raw corn by Aspergillus niger for simultaneous ethanol fermentation
- 5 August 1987
- journal article
- research article
- Published by Wiley in Biotechnology & Bioengineering
- Vol. 30 (2) , 225-232
- https://doi.org/10.1002/bit.260300212
Abstract
The novelty of this approach was hydrolysis of the raw starch in ground corn to fermentable sugars that are simultaneously fermented to ethanol by yeast in a non‐sterile environment. Thus, the conventional cooking step can be eliminated for energy conservation. A koji of Aspergillus niger grown on whole corn for 3 days was the crude enzyme source. A ratio of 0.2 g dry koji/g total solids was found sufficient. Optimum pH was 4.2. Ethanol concentration was 7.7% (w/w) in the aqueous phase with 92% raw starch conversion. Agitation increased rate. Sacharification was the rate‐limiting step. The initial ethanol concentration preventing fermentation was estimated to be 8.3% by weight.This publication has 46 references indexed in Scilit:
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