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http://dx.doi.org/10.3746/jkfn.2002.31.3.405

Alcohol Fermentation Characteristics of Tapioca Using Raw Starch Enzyme  

Jeong, Yong-Jin (계명대학교 식품가공학과)
Baek, Chang-Ho (계명대학교 식품가공학과)
Woo, Kyoung-Jin (계명대학교 식품가공학과)
Woo, Seung-Mi (계명대학교 식품가공학과)
Lee, Oh-Seuk (계명대학교 식품가공학과)
Ha, Young-Duck (계명대학교 식품가공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.3, 2002 , pp. 405-410 More about this Journal
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.
Keywords
tapioca; simulatoneous saccharification; alcohol fermentation; starch enzyme;
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Times Cited By KSCI : 1  (Citation Analysis)
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