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4514496 Process for producting alcohol by fermentation without cooking

โœ Scribed by Zhang, Jian; Zhang, Dan; Wu, Guo-Qing; Feng, Zhi-Ying; Zhu, Sheng-Mei

Book ID
122337396
Publisher
Elsevier Science
Year
1985
Tongue
English
Weight
65 KB
Volume
3
Category
Article
ISSN
0734-9750

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Alcoholic fermentation of raw cassava st
Alcoholic fermentation of raw cassava starch by Rhizopus koji without cooking
โœ Yusaku Fujio; Puangpen Suyanadona; Poonsook Attasampunna; Seinosuke Ueda ๐Ÿ“‚ Article ๐Ÿ“… 1984 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 422 KB ๐Ÿ‘ 2 views

Using only wheat bran koji from the Rhizopus strain, raw cassava starch and cassava pellets converted reasonably well to alcohol (ethanol) without cooking at 35OC and pH 4.5-5.0. When the initial broth contained 30 g raw cassava starch, 10 g Rhizopus sp. koji, and 100 mL tap water, 12.1 g of alcohol