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Alcoholic fermentation of sorghum without cooking

✍ Scribed by Paiboon Thammarutwasik; Yojiro Koba; Seinosuke Ueda


Book ID
101723641
Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
301 KB
Volume
28
Category
Article
ISSN
0006-3592

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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

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