Alcohol Production from raw starch
1990
Daranee Tubtimhin
Optimal conditions for the activities of the enzyme produce by A. Kawachi were; pH between 3.0 to 5.5 and the temperature of 40 deg. Celsius and were stable at the pH range of 3.0 to 6.0 and the temperature between 30 deg. Celsius to 50 deg. Celsius. The optimal pH and temperature for the enzyme produce by Rhizopus sp. are 3.0 to 5.5 and 30 deg. Celsius. The enzymes were stable between the pH range of 2.5 to 6.5 and the temperature between 30 deg. Celsius to 50 deg. Celsius. In the alcohol content of 5.98, 6.34, 6.44, 5.18 and 8.07 percent (weight per volume) form 20 percent of cassava, sticky rice, rice, corn and sorghum flour, respectively. Koji enzyme of A. kawachi produced in koji making machine had effective only 5.01, 7.73, 6.13, 6.60 and 6.73 percent of alcohol were produced from cassava, sticky rice, rice corn and sorghum flour, respectively. Aromatic conpounds of about 40 percent distilled alcohol produced by using koji of A. kawachi prepared in the flasks were 7230, 9647, 4681, 5042 and 6844 milligram per litre of pure ethanol from the alcohol produced from cassava, sticky rice, rice, corn and sorghum flour, respectively. Higher amount of aromatic compond in order of 10932, 9160, 5052, 9734 and 8389 milligrams per litre of pure ethanol.
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