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Alcohol production from various enzyme-converted starches with or without cooking

By: Contributor(s): Material type: ArticleArticleLanguage: English Description: 24(2):495-500Subject(s): LOC classification:
  • 19241
 In: Biotechnology and BioengineeringSummary: Se comparo la efectividad de la fermentacion alcoholica de los almidones de yuca, maiz, papa y babassu. Se aislaron Aspergillus awamori NRRL 3112 y A. niger de masa de yuca fermentada y se utilizaron para la produccion de amiloglucosidasa. Se utilizo Bacillus subtilis NRRL B-941 para producir alfa-amilasa bacteriana y la fermentacion del alcohol se realizo con levadura comercial. Se describen la preparacion de la amiloglucosidasa y de la alfa- amilasa bacteriana y un ensayo para determinar la actividad de las enzimas. Se utilizaron 2 procedimientos para la fermentacion de alcohol, con o sin coccion del almidon. El rendimiento en alcohol para los almidones sin cocinar de maiz, yuca, babassu y papa fue de 90.0, 89.0, 48.9 y 11.4 por ciento, resp. Cuando los almidones se sometieron a coccion y licuefaccion con alfa-amilasa el rendimiento aumento a 93.9, 92.0, 73.0 y 91.0 por ciento, resp. El grado de hidrolisis de los distintos almidones por amiloglucosidasas purificadas presento formacion de azucares reductores a niveles de 15.7, 15.2, 0.9 y 0.7 mg/ml en los almidones de maiz, yuca, babassu y papa, resp. (CIAT)Summary: The effectiveness of alcoholic fermentation from cassava, maize, potato, and babassu starches was compared. Aspergillus awamori NRRL 3112 and A. niger were isolated from beiju (naturally fermented cassava mash) and were used for production of amyloglucosidase. Bacillus subtilis NRRL B-941 was used for production of bacterial alpha-amylase and bakers' yeast for alcohol fermentation. The preparation of amyloglucosidase and bacterial alpha-amylase is described as well as the assay carried out to determine enzyme activity. Two procedures of alcohol fermentation, with cooked starch or without cooking, were used. Alcohol yields from raw starch were 90.0, 89.0, 48.9, and 11.4 percent, resp., for maize, cassava, babassu, and potato. When starches were cooked and liquefied by bacterial alpha-amylase, higher yields were obtained: 93.9, 92.0, 73.0, and 91.0 percent, resp. The degree of hydrolysis of the different starches by purified amyloglucosidases showed formation of reducing sugars at levels of 15.7, 15.2, 0.9, and 0.7 mg/ml for maize, cassava, babassu, and potato starches, resp. (CIAT)
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Journal Article Journal Article CIAT Library Document collection CINFOS Document Collection CINFOS 19241 (Browse shelf(Opens below)) c.1 Short Loan 100070187
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Se comparo la efectividad de la fermentacion alcoholica de los almidones de yuca, maiz, papa y babassu. Se aislaron Aspergillus awamori NRRL 3112 y A. niger de masa de yuca fermentada y se utilizaron para la produccion de amiloglucosidasa. Se utilizo Bacillus subtilis NRRL B-941 para producir alfa-amilasa bacteriana y la fermentacion del alcohol se realizo con levadura comercial. Se describen la preparacion de la amiloglucosidasa y de la alfa- amilasa bacteriana y un ensayo para determinar la actividad de las enzimas. Se utilizaron 2 procedimientos para la fermentacion de alcohol, con o sin coccion del almidon. El rendimiento en alcohol para los almidones sin cocinar de maiz, yuca, babassu y papa fue de 90.0, 89.0, 48.9 y 11.4 por ciento, resp. Cuando los almidones se sometieron a coccion y licuefaccion con alfa-amilasa el rendimiento aumento a 93.9, 92.0, 73.0 y 91.0 por ciento, resp. El grado de hidrolisis de los distintos almidones por amiloglucosidasas purificadas presento formacion de azucares reductores a niveles de 15.7, 15.2, 0.9 y 0.7 mg/ml en los almidones de maiz, yuca, babassu y papa, resp. (CIAT) spa

The effectiveness of alcoholic fermentation from cassava, maize, potato, and babassu starches was compared. Aspergillus awamori NRRL 3112 and A. niger were isolated from beiju (naturally fermented cassava mash) and were used for production of amyloglucosidase. Bacillus subtilis NRRL B-941 was used for production of bacterial alpha-amylase and bakers' yeast for alcohol fermentation. The preparation of amyloglucosidase and bacterial alpha-amylase is described as well as the assay carried out to determine enzyme activity. Two procedures of alcohol fermentation, with cooked starch or without cooking, were used. Alcohol yields from raw starch were 90.0, 89.0, 48.9, and 11.4 percent, resp., for maize, cassava, babassu, and potato. When starches were cooked and liquefied by bacterial alpha-amylase, higher yields were obtained: 93.9, 92.0, 73.0, and 91.0 percent, resp. The degree of hydrolysis of the different starches by purified amyloglucosidases showed formation of reducing sugars at levels of 15.7, 15.2, 0.9, and 0.7 mg/ml for maize, cassava, babassu, and potato starches, resp. (CIAT) eng

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