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

Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
No, Hong-Kyoon (Faculty of Food Industrial Technology, Catholic University of Daegu)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.1, 2004 , pp. 92-96 More about this Journal
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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Times Cited By KSCI : 4  (Citation Analysis)
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