Ethanol Production from Rice Winery Waste - Rice Wine Cake by Simultaneous Saccharification and Fermentation Without Cooking
2009
Vu, Van Hanh, University of Suwon, Hwaseong, Republic of Korea | Kim, K., University of Suwon, Hwaseong, Republic of Korea
Ethanol production by the simultaneous saccharification and fermentation (SSF) of low-value rice wine cake (RWC) without cooking was investigated. RWC is the filtered solid waste of fermented rice wine mash and contains 53% raw starch. For the SSF, the RWC slurry was mixed with the raw-starch-digesting enzyme of Rhizopus sp. and yeast, where the yeast strain was selected from 300 strains and identified as Saccharomyces cerevisiae KV25. The highest efficiency (94%) of ethanol production was achieved when the uncooked RWC slurry contained 23.03% starch. The optimal SSF conditions were determined as 1.125 units of the raw-starch-digesting enzyme per gram of RWC, a fermentation temperature of 30℃, slurry pH of 4.5, 36-h-old seeding culture, initial yeast cell number of 2×10∨7 per ml of slurry, 17 mM of urea as the nitrogen additive, 0.25 mM of Cu²+ as the metal ion additive, and a fermentation time of 90 h. Under these optimal conditions, the ethanol production resulting from the SSF of the uncooked RWC slurry was improved to 16.8% (v/v) from 15.1% (v/v) of pre-optimization.
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