Production of alcohol by simultaneous saccharification and fermentation of low-grade wheat flour

Brazilian Archives of Biology and Technology

Marcos Antonio Das Neves²  Toshinori Kimura²  Naoto Shimizu²  Kiwamu Shiiba¹ 

[1] ,University of Tsukuba Tsukuba

关键词: Low grade;    wheat flour;    yeast;    fermentation;    ethanol;   

DOI  :  10.1590/S1516-89132006000400017

来源: SciELO

【 摘 要 】

Two samples of low-grade wheat flour, namely low-grade 1 (LG1) and low-grade 2 (LG2), with different carbohydrate and fibrous content, were used as substrates. The samples were liquefied using various concentrations of alpha- or beta-amylase, in order to optimize the production of fermentable sugars; the enzyme alpha-amylase revealed higher performance. After liquefaction, the simultaneous saccharification and fermentation was conducted in a jar fermentor. Amyloglucosidase was used for saccharification, and dry baker's yeast, S. cerevisiae, for fermentation simultaneously. Glucose was consumed promptly in both cases, LG1 and LG2; ethanol production was considerably higher in LG1 (38.6 g/L), compared to LG2 (24.9 g/L). The maximum ATP production was observed early in the SSF process. LG1 revealed higher potential as substrate for ethanol production.

【 授权许可】

CC BY-NC   
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