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Amylolysis of raw corn by Aspergillus niger for simultaneous ethanol fermentation

✍ Scribed by Inyee Y. Han; M. P. Steinberg

Publisher: John Wiley and Sons
Year: 1987
Tongue: English
Weight: 684 KB
Volume: 30
Category: Article
ISSN: 0006-3592
DOI: 10.1002/bit.260300212

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✦ Synopsis

The novelty of this approach was hydrolysis of the raw starch in ground corn to fermentable sugars that are simultaneously fermented to ethanol by yeast in a non-sterile environment. Thus, the conventional cooking step can be eliminated for energy conservation. A koji of Aspergillus niger grown on whole corn for 3 days was the crude enzyme source. A ratio of 0.2 g dry koji/g total solids was found sufficient. Optimum pH was 4.2. Ethanol concentration was 7.7% (w/w) in the aqueous phase with 92% raw starch conversion. Agitation increased rate. Sacharification was the rate-limiting step. The initial ethanol concentration preventing fermentation was estimated to be 8.3% by weight.

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