Effect of flocculation on performance of arming yeast in direct ethanol fermentation View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2006-11

AUTHORS

Khaw Teik Seong, Yoshio Katakura, Kazuaki Ninomiya, Yohei Bito, Satoshi Katahira, Akihiko Kondo, Mitsuyoshi Ueda, Suteaki Shioya

ABSTRACT

In the direct ethanol fermentation of raw starch by arming yeast with alpha-amylase and glucoamylase, it is preferable to use a flocculent yeast because it can be recovered without centrifugation. Three types of arming yeast system, I (nonflocculent), II (mildly flocculent), and III (heavily flocculent), were constructed and their fermentation performances were compared. With an increase in the degree of flocculation, specific ethanol production rate for soluble starch decreased (0.19, 0.17, and 0.12 g g-dry-cell(-1) h(-1) for systems I, II, and III, respectively), but that for raw starch did not decrease as much as expected (0.06, 0.06, and 0.04 g g-dry-cell(-1) h(-1) for systems I, II and III, respectively). Microscopic observation revealed that many starch granules were captured in the yeast flocs in system III during the direct ethanol fermentation of raw starch. It was suggested that the capture of starch granules increases apparent substrate concentration for amylolytic enzymes in arming yeast cell flocs; thus, the specific ethanol production rate of system III was kept at a level comparable to those of the other systems. More... »

PAGES

60-66

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00253-006-0454-y

DOI

http://dx.doi.org/10.1007/s00253-006-0454-y

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1036205496

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/16699755


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