Premium
Alcohol Fermentation from Sago Starch Granules Using Raw Sago Starch Digesting Amylase from Penicillium brunneum No. 24 and Saccharomyces cerevisiae No. 33
Author(s) -
Haska Nadirman,
Ohta Yoshiyuki
Publication year - 1993
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19930450707
Subject(s) - starch , fermentation , amylase , food science , hydrolysis , yeast , chemistry , ethanol , incubation , biochemistry , enzyme
Treatment of the sago starch granules before incubation with the enzyme by heating to below gelatinization temperature at low pH condition was effective in improving the hydrolysis. Glucose could be produced from treated (at 60C. pH 2.0) sago starch granules using the raw sago starch digesting amylase from our strain. Alcohol fermentation from the treated sago starch granules using the raw sago starch digesting amylase from Penicillium brunneum and a strain of yeast, Saccharomyces cerevisiae No. 33 could produce ethanol under incubation conditions of 35C, pH 4.8. Addition of yeast and an extra half dose of enzyme after 24 h enzyme reaction was sufficient to continue starch hydrolysis during fermentation. This condition resulted in a conversion of sago starch to ethanol at a rate of about 44% in 72 h culture time.