Effect of Chitin Derivatives on Non-steamed Alcohol Fermentation of Tapioca
2004
Jeong, Y.J. (Keimyung University, Daegu, Republic of Korea), E-mail: yjjeong@kmu.ac.kr | No, H.K. (Catholic University of Daegu, Gyeongsan, Republic of Korea)
Chitin and its derivatives (chitosan and glucosamine) were studied for their effects on ethanol production using YPD (yeast extract 10%, peptone 20%, glucose 20%, agar 20%) medium. All chitin derivatives, particularly chitin, increased ethanol production compared with control. In non-steamed alcohol fermentation of tapioca, addition of 0.9% chitin yielded higher ethanol production (13.6%) with lower acetaldehyde (21.9 ppm) and methanol (65.49 ppm) contents than those (12.7%, 35.05 ppm, 84.21 ppm, respectively) of control after fermentation for 120 hr at 30℃.
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